These beer biscuits are the easiest and most perfect base biscuit! What do we mean by “base biscuits” Just that you can use any good beer to makes these and add any sort of combination of extras like spices, cheese and even fruit to create your own flavour combinations.

If your making chili, try using The Pier and adding some cheese to the batter or on top . . .or both, we don’t judge. If your making biscuits to have with say a stew, try making then with Hayride and toss some rosemary in there or if its an afternoon tea use our Fireside and add raisins. The possibilities are endless.

So how does this work with no yeast? Well, this is where using good quality craft beer comes into play. We don’t filter or pasteurize our beer so that means there is always some residue yeast floating around in it. When you combine that with some basic indigents you get magic. The key here is to use a fresh beer and not over kneading the dough. That’s right doing less is actually more in this scenario. If you over kneed the dough you are going to get thick heavy biscuits and if you use a flat beer you don’t get the benefit of all the lovely bubbles we put in the beer to help you.

The great thing about these is they truly fast and easy to make. Like, 5 minutes to pull the ingredients out of the cupboard, 10 minutes to mix them up and get them on the tray and about 15 minutes in the oven.



  • 2 1/4 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons granulated sugar
  • 5 tablespoons unsalted butter, melted
  • 175  ml of fresh beer 
  • 1/4 cup milk, or heavy cream
  1. Heat oven to 375 F. Line a baking sheet with parchment paper or spray lightly with baking spray.
  2. Combine the flour, baking powder, baking soda, salt, and sugar in a mixing bowl. Whisk to blend thoroughly (Mix in any extras you want at this stage)
  3. Add the melted butter and beer and stir until the mixture holds together.
  4. Turn out onto a floured surface and knead 3 or 4 times, just enough to make a soft, cohesive dough.
  5. Pat the soft dough into a circle about 3/4-inch thick.
  6. Cut the biscuits out and place on the baking sheet.
  7. Brush lightly with milk or cream and sprinkle on any extras (cheese, paprika, garlic etc).
  8. Bake in the preheated oven for about 15 minutes, or until the bottoms are browned – All ovens are different so keep any eye on them it might be done in 10 minutes or 20 depending on your oven.

Enjoy hot out of the oven!

Store in an airtight container for 2-4 days . . .they are all gonna get eaten so really the storing details are sort of pointless lol.



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