Beer Biscuits {Recipe}

Tea biscuits are kind of a religion in my family. Growing up, I could always count on there being a fresh batch available in an ancient Tupperware container in the bottom drawer of a set at the far end of grandma’s kitchen. When grandpa was charged with feeding us, we ate toasted tea biscuits with peanut butter topped with a healthy drizzle of Bee Hive Golden Corn Syrup…as you do.

Grandma’s recipe remains the biscuit recipe to end all biscuit recipes, but these beer biscuits are damned delicious, too. I used them the other night for open-faced peameal sandwiches as they hold up in place of a more traditional bread and far better than a traditional biscuit for such uses and the beery flavour works so well with the bacon as well as the chipotle-maple caramelized onions I made as a topper. They’re a great accompaniment to heartier soups and stews, too…and toasted, then topped with peanut butter and a healthy drizzle of Bee Hive Golden Corn Syrup.

They don’t go together nearly as quickly as a traditional biscuit due to the resting time required to let the beer work its leavening magic, but most of the time they take is passive and absolutely worth it.

This recipe makes one dozen, four-inch biscuits and is designed to use a full 341 ml bottle of beer. I typically use PBR because we typically have that in the house.

What you need:

  • 3 cups all-purpose flour + a little more for dusting surfaces
  • 1.5 tbsp baking powder
  • 1.5 tsp salt
  • 1/3 cup shortening or lard
  • 1 341 ml bottle of beer

What you do:

  1. Mix the dry ingredients together, then cut in the shortening or lard.
  2. Mix in the beer until fully combined and knead about 10 times.
  3. Let stand for 20 minutes.
  4. Line 2 backing sheets with parchment paper.
  5. On a well-floured surface, roll dough out to a 1/2 inch thick slab.
  6. Cut biscuits with a cutter (if using for sandwiches, a cutting device with a 4″ diameter is ideal)
  7. Place the cut biscuits on the lined baking sheets and let stand for another 10 minutes.
  8. Preheat oven to 425, brush biscuits with oil, then bake for 12-15 minutes, checking after 10 minutes to see if rotation is necessary (it is in my oven).
  9. Once the biscuit bottoms have browned, turn your oven to a low broil and let them brown lightly, for about a minute.



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