| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Break open one of these scrumptious biscuits and you'll find a moist, cake-like texture on the inside.

Beer Biscuits with Honey Butter - Scratch Version

Biscuits:
2 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons granulated sugar
1 teaspoon kosher or coarse salt
1/4 cup vegetable shortening
1 1/2 teaspoons butter, melted
3/4 cup beer, flat and at room temperature (half of a 12-ounce can)

Honey Butter:
1/2 cup butter, softened
2 tablespoons honey - or to taste

1. Preheat oven to 400°F (205°C). Grease muffin tin; set aside.
2. In a large bowl, combine flour, baking powder, sugar and salt. Cut in the shortening with a pastry cutter or the tips of your fingers until mixture is crumbly like split peas; stir in the butter and beer, mixing well.
3. Fill muffin cups about three-fourths full.
4. Bake for approximately 12 to 15 minutes or until biscuits are golden brown. Serve warm.
5. For Honey Butter: Combine the butter and honey together, mixing well. Makes 1/2 cup.

Makes about 10 biscuits. (Recipe can be doubled.)

Nutrition Facts (per serving): 253.0 calories; 52% calories from fat; 15.2g total fat; 25.9mg cholesterol; 405.1mg sodium; 37.0mg potassium; 26.0g carbohydrates; 0.7g fiber; 6.0g sugar; 25.3g net carbs; 2.8g protein.

Copyright Hope Pryor, please see Terms of Use.