Beer Biscuits

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These buttery and flaky beer biscuits with a malty depth of flavour are the perfect accompaniment to our Honey Mustard Glazed Ham and a generous dollop of spicy Beer Mustard.

Prep Time15

Cook Time15

Total Time30

Course: Baking

Cuisine: American

Servings: biscuits

Calories: 218kcal

Author: Alison Wiebe

Ingredients

2 ¼ cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon salt
½ cup cold butter
¾ cup cold beer
buttermilk, cream, or milk for brushing

US Customary - Metric

Instructions

Preheat the oven to 425°F. In a mixing bowl, combine the flour, sugar, baking powder, and salt. Stir the dry ingredients together. Cut the butter into small cubes and add to the mixing bowl. Cut the butter into the dry ingredients until it resembles small pea-sized pieces. Make a well in the centre of the dry ingredients and add the cold beer. Mix just until the dough comes together.
Turn the dough out onto the counter. Dust with flour and lightly knead until the dough comes together. Pat into a smooth ball. Roll out into ¾-inch thickness. Cut out biscuits using a 2 ½-inch cutter. Transfer the biscuits to a parchment-lined baking sheet. Gather the scraps leftover and gently press together into a ball. At this point you don't want to work the dough any more than you have to. Roll out again to ¾-inch thickness and cut out more biscuits. Repeat until all the dough is used. Transfer the biscuits to the baking sheet.
Brush the tops of the biscuits with a little buttermilk or cream. Bake for 12 to 15 minutes until golden brown. Slide the parchment from the baking sheet onto a cooling rack or counter.
These beer biscuits are delicious enjoyed warm from the oven and topped with butter. They are also a great topped with slices of our honey mustard beer glazed ham and a dollop of spicy beer mustard. Enjoy!

Notes

To make this recipe non-alcoholic, substitute buttermilk for the beer.

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