Beer Biscuits with Honey Butter
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.
Servings 24 biscuits
Calories 98kcal
Ingredients
For biscuits:
- 2 cups self-rising flour sifted
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ 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
Instructions
- Preheat oven to 425°F (220°C) degrees. Line two baking sheets with parchment paper.
- 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.
- 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.
- Bake biscuits for 10-12 minutes or until edges are golden brown. Place on wire rack to cool before serving.
- Meanwhile, melt butter and stir in honey. Brush onto the biscuits while they are warm. Serve extra with the biscuits, if desired.
Notes
If you'd prefer not to use beer, substitute 8 ounces milk instead.
Nutrition
Serving: 1biscuit | Calories: 98kcal | Carbohydrates: 9g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 110mg | Potassium: 16mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 177IU | Vitamin C: 0.01mg | Calcium: 4mg | Iron: 0.1mg
