Beer Biscuits with Honey Butter

Beer Biscuits with Honey Butter are a wonderful, easy recipe you can make with pantry staples and that beer no one wants from the back of the fridge. 


When the snow first started falling last week, my baking instinct set right in. I just had to get in the kitchen and make something.

I remember a particular snow in my childhood wherein most of the neighborhood (and state) lost power, but my mom was able to make dinner for us and some of our neighbors.

She made beer biscuits with honey butter and, though I don’t remember the rest of the meal, that memory has always fondly stuck with me as a snowy comfort food.

It doesn’t have to be snowing to make these biscuits, though. 

The beauty of winter cooking is getting to use up the stuff in your pantry, so these biscuits were a perfect opportunity to finish up a bag of flour and empty the fridge of one beer. Enjoy! // susannah


Beer Biscuits with Honey Butter

Beer Biscuits with Honey Butter

Yield: 2 dozen
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Keep a cold kitchen when you make these Southern biscuits. The beer acts as a rising agent when paired with the flour, resulting in a flaky, savory biscuit. 


For biscuits:

  • 2 cups self-rising flour, sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cut into small cubes, chilled
  • 8 ounces beer* (I used Shiner Bock, but any beer will do!)

For honey butter:

  • 4 tablespoons butter
  • 2 tablespoons local honey


  1. Preheat oven to 425°F degrees. Line two baking sheets with parchment paper.
  2. In a large bowl, combine flour, baking soda and salt. With a pastry blender or two forks, cut in the butter until the mixture resembles coarse sand. In three batches, stir in beer. If it bubbles, that is OK! If mixture is too runny, add in more flour.
  3. Turn mixture out onto a lightly floured surface until dough is no longer sticky. With a rolling pin roll out the dough, or use your hands to pat it out until 1/2-inch thick. With a drinking glass or biscuit cutter, cut out biscuits and place on baking sheets three inches apart. Roll out the scraps and cut more, repeating until you have used all the dough.
  4. Bake biscuits for 10-12 minutes or until edges are golden brown. Place on wire rack to cool before serving.
  5. Meanwhile, melt butter and stir in honey. Brush onto the biscuits while they are warm. Serve extra with the biscuits, if desired. 


If you'd prefer not to use beer, substitute 8 ounces milk instead.

Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 97Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 237mgCarbohydrates: 10gFiber: 0gSugar: 1gProtein: 1g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram with the hashtag #feastandwestrecipes!

The Golden Ratio Guide:

Mix the perfect cocktail, every time

Reader Interactions

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Katie says

    Susannah! These sound amazing! My husband’s 2 favorite things are beer and biscuits, so these seem like a match made in heaven. I’ll have to put these on the menu this weekend.

Skip to Recipe

Sharing is Caring

Help spread the word. You're awesome for doing it!