Homemade Bisquick Mix PLUS Beer Biscuits

September is here, and while it is still pretty hot in California, I’m already thinking about all the delicious soups and stews I can make for the coming fall/winter months.  Growing up, my mom used to make these heavenly things called Beer Rolls to go with soup.  More like a drop biscuit than a roll, they basically consisted of a can of Budweiser and Bisquick.  She’d also throw in a couple tablespoons of wheat germ, because that was her answer for most foods she deemed unhealthy.  Later on, she decided Bisquick was just too unhealthy to have in the house at all, and sadly Beer Rolls went away.  Until now!  With a 2-for-1 in this post, I created a homemade Bisquick mix you can keep in your fridge for several months, and then recreated and renamed those delicious Beer Biscuits (Rolls).

The Bisquick mix is quite simple.  Just flour, baking powder, salt and butter.  If you have dairy allergies, you could replace the butter with shortening or lard.  The key is to have REALLY cold butter, grate it, and then mix in to the flour mixture until a coarse texture is achieved.  If you have the slicer/shredder attachment, use it to grate the butter.

Frozen butter works best for easy grating. Make sure to turn on HIGH speed to grate frozen butter.

 

Store the mix in an airtight container in the fridge for up to 3 months, and use in place of store-bought Bisquick, or for the recipe below.

Whisk together dry, mix in grated butter until coarse flour texture. Easy!

 

As far as the beer is concerned, you can go as simple as Budweiser or PBR or as fancy as toasty brown ales or fruity wheat beers.  Whatever you want.  Just make sure you like the taste of it.

Once you’ve got your homemade Bisquick mix made, whisking these up is so simple.

 

While the biscuits are delicious with soup (my favorite with these is potato soup), they also work really well for breakfast or brunch.  Leftovers make an excellent breakfast sandwich.

Don’t worry about the shape, just plop them on the pan.

 

Let us know if you have any questions or comments.  Happy baking!

 

Beer Biscuits

Prep Time: 10 minutes

Cook Time: 20 minutes

 

644 g. (approximately 5 cups) homemade Bisquick Mix – recipe below

1 g. (1/4 tsp.)  kosher salt

16 g. (1 heaping Tbsp.) sugar

1 can/bottle (12 fl. oz.) beer

 

Preheat oven to 400º F.  Line 2 baking sheets with parchment paper or silicone baking mats.

In the plastic whipping bowl with the single wire whisks, combine all the ingredients and mix on medium low speed (2 o’clock) until just combined.

Spoon about 1/2 cup worth of batter per biscuit onto prepared baking pans, leaving at least 2 inches between biscuits.

Bake for 15-20 minutes, rotating pans halfway through, until beginning to brown on top.

Let cool slightly before serving.

 

Yield: 12 biscuits

 

Homemade Bisquick Mix

960 g. (8 cups) all-purpose flour

36 g. (3 Tbsp.) baking powder

12 g. (1 Tbsp.) kosher salt

230 g. (8 oz./2 sticks) cold unsalted butter, shredded and kept in fridge until ready to use

 

In the plastic whipping bowl with the single wire whisks, combine the flour, baking powder and salt.  Mix on lowest speed (12 o’clock) until combined.

Add in the butter and mix on the lowest speed until the mixture is the consistency of a really coarse flour.

Store in an airtight container in the refrigerator for up to 3 months.

 

Whole Wheat Version

Made with freshly milled spelt flour and honey granules.

 

-Replace all purpose flour in Bisquick Mix with 904 g. (8 cups) whole wheat flour.  If milling at home, hard or soft wheat can be used.

-If using freshly milled flour, increase Bisquick Mix amount in Biscuit recipe to 700 g. (approximately 5 1/2 cups)

-If desired, replace sugar in biscuit recipe with 13 g. (1 heaping Tbsp.) honey granules or coconut sugar.

 

Published by

Carmi Adams

Carmi Adams has loved cooking from a very early age; requesting fondue pots and cookbooks for birthdays as a child. She further pursued her passion for food at the Art Institute of Atlanta and obtained a degree in Culinary Arts. Carmi landed a job on the show Good Eats, which aired on the Food Network. For seven years she did everything from food research, recipe development and testing, product testing to feeding a hungry film crew. Now living in the central coast of California, Carmi enjoys the bounty of agriculture, vineyards and farmers markets at her culinary disposal. She has been using the Ankarsrum mixer for over 15 years and feels that it is hands-down the best on the market for home cooks.