Thanks to my local farmers’ market, I’ve been swimming in butternut squash and I’ve been making the most divine Butternut Squash, Sour Cream, and Apple Cider Soup at least three times a week. Since the weather has taken a turn for the worse, nothing warms my bones like a hearty fall soup and I’m totally obsessed with this one. The thing is, I was craving the perfect bread to sop up what my spoon couldn’t handle, and add that extra stick to your ribs push that almost every fall soup recipe needs.
So I started reminiscing about last year’s Pumpkin Beer & Sharp Cheddar Gnocchi Soup, I realized that what I was missing from this year’s obsession was that subtle flavor of beer. Beer, much like bacon, or cheese, or sugar, makes pretty much everything taste better. You guys… beer biscuits… that is all. I found this healthy beer biscuit recipe, and while they look absolutely delicious, I decided that, for me, making a healthy version of beer biscuits is about as useless as searching for meaning in a Pauly Shore movie. Instead, I tweaked the recipe for a naughtier, more decadent, and undeniably simpler version. With just 4 ingredients, these homemade beer biscuits are super easy to make and they round out every fall meal from salad to soup. You must try this!
Homemade Beer Biscuits
- 4 cups Bisquick (or homemade biscuit mix)
- ¼ cup sugar (for slightly sweeter biscuits you can use ½ cup)
- 1 (12oz) bottle or can of your favorite beer
- 2 tablespoons butter, melted
- preheat oven to 400°F
- mix all ingredients well
- pour into well-greased muffin tins
- bake for 15-20 minutes
- serve with honey butter and your favorite fall soup!