“Who brought the bread?” “I didn’t bring any bread, did you?” “What do you mean, we don’t have any bread for Christmas dinner?!” I’ve got you covered if your bread guy forgets the bread. These fluffy beer biscuits are almost as easy as pouring a can of beer into some flour. No yeast, no rising time, no fuss. Beer offers a nice yeasty flavor that makes these taste more complicated than they actually are.
If you’ve ever enjoyed beer bread, you’ll love these. I like the biscuit format better because there’s more crusty surface area, plus they finish baking faster. These babies are an improved rendition of one of my oldest recipes, my feta and rosemary beer biscuits (she’s almost six years old now). I set out to make 100 percent whole wheat beer biscuits that are nice and fluffy, without a “healthy” aftertaste. I’m pleased to report that after about five tries, I finally got them just right.
Regular whole wheat flour yielded more dense biscuits. Dense isn’t always a bad thing, but I wasn’t in love with the resulting biscuits. Then I tried using all whole wheat pastry flour, which is a more finely ground flour made from soft white wheat berries with a lower protein content. Those biscuits weren’t as crusty or fluffy as I wanted them to be, so then I tried a combination of both. Bingo. Whole wheat flour offers structure, and whole wheat pastry flour makes the muffins tender and fluffy. It’s the same combination that I use to make flaky whole wheat pie crusts. While I wouldn’t suggest using two different flours just because, it’s definitely worth doing here. My partner Bob’s Red Mill makes the best of each! If you don’t have both flours at home right now, check my recipe notes for alternatives. Happy holidays, all.
This post was created in partnership with Bob’s Red Mill and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!
