Whether you’re craving a taste of fresh-baked southern goodness or you’re just in the mood for something warm and buttery, these biscuits, made better with beer, are the perfect accompaniment to a fried chicken dinner or breakfast table spread.
Warm, buttery and dense, these biscuits are easy to make and even easier to eat. Typically made with milk or buttermilk, these biscuits offer the best of both worlds simply by cutting the buttermilk in half and adding a splash of beer. Try a light, lager-style beer infused with a touch of unique flavor. I like Vancouver’s Granville Island Brewing’s Cypress Honey Lager. Lightly hopped with just a touch of honey, this beer adds just the right touch of flavor to these simply delightful biscuits.
Serve fresh from the oven with your favorite spreads, or discover something new by loading these up with Seattle-based Skillet Street Food’s Original Bacon Spread (great for a quick, hearty breakfast).
Prep time: 20 minutes
Cook time: 15–20 minutes
Makes: 10 biscuits
Ingredients:
2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
4 tablespoons butter, chilled
½ cup buttermilk
½ cup Granville Island Brewing Cypress Honey Lager
Directions:
Preheat oven to 450 ℉. In the bowl of a stand mixer, combine flour, baking soda, baking powder and salt.
Using a pastry cutter, cut butter into flour mixture until coarse crumbs form. Using a paddle attachment, beat the buttermilk and beer into the flour-butter mixture on medium-low until a (very) sticky ball of dough forms.
On a floured surface, work the dough with your hands until a 1-inch-thick round forms. Using a 2-inch circle cutter, cut out biscuits and place on a lightly greased cookie sheet. Continue working dough until all biscuits have been cut out and no dough remains.
Place tray on center rack and bake for 15–20 minutes, or until biscuits are a light, golden brown color. Serve warm with a smear of bacon spread or your other favorite condiments.
