Beer Biscuits (Scratch)

Chef’s Note

“If you cut the biscuits with a pizza cutter, there’s no re-rolling of scraps with the possibility of some of the biscuits coming out a little tough.  If you do use a biscuit cutter, always use a sharp one and push straight down without twisting the cutter or your biscuits won’t rise as high.  Serving Suggestion:  fill with scrambled or fried eggs and ham.”




12 Biscuits




  • 2 cupsall-purpose flour (plus extra for rolling dough)
  • 1 tablespoondouble-acting baking powder
  • 1 teaspoonsugar
  • 1 teaspoonfine sea salt
  • 34 cupbeer
  • 14 cupcanola oil
  • Directions

  • Preheat oven to 450°F.
  • In a medium bowl, combine flour, baking powder, sugar and salt.
  • Stir in oil and beer until a stiff dough forms.
  • Turn out onto a floured work surface and knead lightly 4 or 5 times.  Don’t over do it.
  • Using a floured rolling pin, roll dough to 3/4” thickness.
  • Using a pizza cutter, cut dough into 12 squares.
  • Place on a parchment-lined baking sheet and bake until golden brown, 10 to 12 minutes. Remove from oven and serve warm.
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