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