Beer biscuits in towel line serving basket with rosemary butter.
Print Recipe
5 from 4 votes

Beer Biscuits

Easy drop beer biscuits. One batch yields a dozen. You can add shredded cheese if desired or a bit more sugar than suggested for a sweeter version. 
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Beer Bread, Side dish/Appetizer, Snack
Cuisine: American
Servings: 12 biscuits
Calories: 153kcal
Author: CraftBeering


  • 2 cups all purpose flour
  • 1 tbsp baking powder
  • 1 tbsp sugar (optional, reduce or skip if you do not want sweet biscuits)
  • 1/2 tsp salt
  • 1/2 cup cold butter, cut in cubes*
  • 1 cup beer (such as American craft lager)


  • Preheat the oven to 425 F and line a baking sheet with parchment paper.
  • In the bowl of a food processor combine all the dry ingredients and pulse to combine.
  • Add the cold, cubed stick of butter and pulse until the butter is broken down into small pieces and the mixture resembles cornmeal.
  • Add the beer and pulse about ten times. Stop as soon as the mixture clumps and sticks to the side of the food processor bowl.
  • Use a large cookie scoop or two spoons to drop beer biscuit mixture onto the parchment paper lined baking sheet. **
  • Bake until the biscuits turn golden (about 15 minutes) in the lower half of the oven. ***



*You can substitute shortening for butter.
**Each biscuit should work out to be about 3 tbsp worth of mixture, total of 12 per batch.
***Depending on the calibration of your oven you could bake at 450 F.
Nutritional information is per biscuit, not using sugar.


Serving: 1biscuit | Calories: 153kcal | Carbohydrates: 17.2g | Protein: 2.3g | Fat: 7.9g | Saturated Fat: 4.9g | Cholesterol: 20mg | Sodium: 154mg | Potassium: 156mg | Fiber: 0.6g | Sugar: 0.1g | Calcium: 50mg | Iron: 1.1mg