These homemade Beer Bread Butter Swim Biscuits are incredibly easy to make. No rolling the dough and no biscuit cutters needed – just tender yummy biscuits!
ANOTHER FABULOUS BUTTER SWIM BISCUIT
These homemade Beer Bread Butter Swim Biscuits are another fabulous rendition of my infamous golden brown, fluffy biscuits that swim in butter (Butter Swim Biscuits)! If you’re looking for an easy, homemade, from-scratch biscuit recipe with tons of flavor, this is the one for you! You don’t have to roll out any dough or use any biscuit cutters at all. I’ve been making this style of biscuits (also called Butter Dip Biscuits) for decades and they NEVER DISAPPOINT! This version is a take on beer bread but in biscuit form! If you’re ready for more biscuits like these, try some of my other ones: Jalapeno Popper Butter Swim Biscuits, Bacon Cheddar Ranch Butter Swim Biscuits, and Cheddar Garlic Butter Swim Biscuits.
FREQUENTLY ASKED QUESTIONS:
Well, here’s the thing, you don’t get a strong beer taste. Some people might taste it but I have found most people don’t. It’s more of a yeast-like flavor. It brings a unique flavor and really enhances the buttery biscuits. But if you really don’t want to use beer, you should actually just use my original Butter Swim Biscuit recipe as it uses no beer at all. Or you could maybe substitute with club soda or a non-alcoholic beer(but please note: I have NOT tested either of those and cannot speak for how the flavor would turn out).
I used Pabst Blue Ribbon (PBR) but you can use any of your favorite beer. I think the rule of thumb is use something you like. Keep in mind, if you use a fruity beer, that flavor will lightly come through in the biscuits.
It adds more of a yeast flavor. We don’t need it as a leavening agent here because we’re using self-rising flour. Also, the carbonation also helps creates a really tall biscuit. You end up a with a light and fluffy biscuit with golden and crispy edges.
While you could do this, it would make thinner biscuits and you’d need to change the baking time (which you will have to figure out based on the size of the dish you’re using – I have not tested this recipe in any other size dish). This is the only size I have ever used for all my Butter Swim Biscuit recipes. We prefer big and fluffy biscuits.
This biscuit can be served with any other type of meal you would enjoy biscuits. I do think this bread is wonderful with soups and stews.
YES! I didn’t realize until I published my first Butter Swim Biscuit (or Butter Dip Biscuit) recipe many years ago that a lot of people did not actually know the difference between butter and margarine. A few people were saying it wasn’t turning out right. It turns out, they were using margarine. Margarine is oil, not butter. It is not actual butter, it is a butter-like spread. You need the fats in the butter to make this recipe work. This is not a diet recipe, y’all. This is a simple recipe with very few ingredients and when you start making substitutions, you take the risk of your biscuits not turning out.
If you have extras, they’ll keep at room temperature for 2 days. Want them to last longer? Trying storing them in the fridge for up to 1 week or freeze them for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- self-rising flour – you can use all purpose flour if you don’t have self-rising. Use the same amount and add about a tablespoon of baking powder and 2 teaspoons of salt. Also, if you can find White Lily flour near you then get it. It is honestly the best biscuit flour out there! Be sure not to pack your flour in the measuring cup when measuring the flour or you’ll end up with too much flour in the biscuit and it will come out dry and dense. Spoon the flour into the measuring cup, give it a gentle shake as you go to level it out.
- granulated sugar – I know this sounds weird in a biscuit but it works. You don’t taste sweetness at all. It works with the yeast in the beer to create a nice fluffy biscuit.
- salt – just regular table salt here.
- salted butter – as I stated above, this needs to be real butter – no margarine or butter substitutes. It will not turn out without real butter. The salted butter adds great flavor too without it tasting too salty.
- beer – it doesn’t matter if the beer is cold or room temperature. I tried it room temperature and cold and it turned out the same either way. Use your favorite beer.
HOW TO MAKE BEER BREAD BUTTER SWIM BISCUITS
Preheat the oven to 375°F. In a large bowl, stir together the flour, sugar, and salt. Add ½ cup of the butter and the beer. Stir to combine until there are no dry patches, it is a sticky dough.
Pour the remaining melted butter into a 9×9 baking dish. Add the dough to the baking dish and smooth it out with your hands to the edges of the dish. I find dipping my hand into the melted butter helps it not to stick to my hands.
Cut the dough into 9 squares (as best you can). This will help with cutting later when the biscuits are baked.
Place in the oven and bake for 45-50 minutes, until a toothpick inserted into the center of the middle biscuit comes out clean.
Let cool almost completely, then slice along the cuts you made earlier and serve.
CRAVING MORE RECIPES?
Beer Bread Butter Swim Biscuits
- 3 ½ cups self-rising flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup salted butter, melted (divided use)
- 12 ounces beer
- Preheat the oven to 375°F.
- In a large bowl, stir together the flour, sugar, and salt.
- Add ½ cup of the butter and all of the beer. Stir to combine until there are no dry patches. It is a sticky dough.
- Pour the remaining 1/2 cup melted butter into a 9×9 baking dish. Add the dough to the baking dish and smooth it out with your hands to the edges of the dish. I find dipping my hand into the melted butter helps it not to stick to my hands.
- Cut the dough into 9 squares (as best you can). This will help with cutting later when the biscuits are baked.
- Place in the oven and bake for 45-50 minutes, or until a toothpick inserted into the center of the middle biscuit comes out clean. Oven times can vary so it's always best to do the toothpick test.
- Let cool a bit, then slice along the cuts you made earlier and serve.
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- Keep leftovers at room temperature for 2 days, store in the fridge for up to 1 week. Freeze for 3 months.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.