Reviewed: Oct. 25, 2009

My son and I agree these are the best biscuits I have ever made.

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Reviewed: Sep. 12, 2009

These had a great store-bought biscuit texture; I could pull it apart the way you do the Pilsbury Grands, layer by layer. It's lacking in flavor, so next time will try making with butter or butter flavored shortening.

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Jacqueline Hanson

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Reviewed: Feb. 9, 2009

These didn't wow me, but they were pretty tasty. A little on the dry side I thought.

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Bethy

Cooking Level: Expert

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Reviewed: Jan. 15, 2009

I was expecting this to taste like the very easy sourdough muffins I make with 2 cups bisquick & 1 cup of beer...but this was much, much better...thanks for posting the recipe....will try it as a pizza crust like someone else did...

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Juli.B.

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Reviewed: Mar. 30, 2008

This is a really great biscuit - simple, with a flavor on its own, without over powering other flavors when served with a meal or soup. I used this as an oven baked casserole topping once... very delicious!

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Misanthrope

Cooking Level: Expert

Home Town: Beaufort, South Carolina, USA

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Reviewed: Mar. 27, 2008

I really enjoyed this recipe I used 60g salted butter instead of shortening and ommited the added salt. They turned out perfect. We had them at breakfast with jam and for dinner I sliced them in half and used them to make mini pizzas they were a hit both ways.

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Berryblue031

Cooking Level: Expert

Home Town: Sarnia, Ontario, Canada

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Reviewed: Mar. 2, 2008

The beer is just too strong of a presence and normally I love beer. It seems this biscuit took the bad tastes in beer and magnified them. The aftertaste was salty and bitter. Will not use again.

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Gwendolyn

Cooking Level: Intermediate

Home Town: Chatsworth, California, USA

Living In: Berkeley, California, USA

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Reviewed: Feb. 7, 2008

This also makes a great pizza crust. Just flatten the dough and viola. Very versatile recipe can also be used to make a loaf of bread any way you wanna shape it it will hold up.

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SURPRISENU

Cooking Level: Intermediate

Home Town: Wyoming, Illinois, USA

Living In: Lewiston, Maine, USA

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Reviewed: Jan. 21, 2008

Used unsalted butter in place of the shortening ... VERY good. These went really well with gravy for breakfast. Bake time ended up being 14 min instead of 10 - 12.

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JellyFish

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Reviewed: Jan. 21, 2008

I was very disappointed with this recipe's taste and consistency. My boyfriend would have beer with or in every meal if possible, he LOVES the flavor of beer. Personally I don't but I thought I would give this a try for him. The taste was so bad that he only ate one and I only ate half of one and we threw the rest away. (biscuits are his favorite breakfast food and he usually eats 3 or more) The texture was interesting, a bit more chewy and dense than the biscuits I usually make. In the end I gave them 3 stars because they were easy to make (I didn't even roll them out just patted the dough in my hand to the right size). My boyfriends verdict was not to mess with a good thing so from now on I will make my old recipe.

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Michelle

Cooking Level: Intermediate

Home Town: Centertown, Missouri, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Jan. 20, 2008

These came out so light flaky! This is practically a fool proof recipe. I made this with my 8 year old so we ended up just throwing everything in the bowl and mixing it together at once (I added a tad more beer to make them drop biscuits). Great addition to my lunch soup.

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JUDYPOOH

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Reviewed: Jan. 10, 2008

I agree with others in that for one, these were pretty bland, and two, the taste of beer really comes through (which for me, wasn't a bad thing). I added finely shredded cheddar and some garlic powder to give this more ooomph (without succeeding) and was forced to add more beer as the dough was nowhere near the consistancy it needed to be. Made these as drop biscuits and they paired well with the roast beef hash leftovers I had. Thanks for the recipe.

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Chikee

Cooking Level: Intermediate

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Reviewed: Jan. 1, 2008

These were really salty. I did use butter instead of shortening, but I can't imagine it made them this salty. Next time, I think I will substitute self-rising flour for the all-purpose flour with baking powder and salt.

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Megan

Cooking Level: Intermediate

Living In: River Falls, Wisconsin, USA

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Reviewed: Dec. 11, 2007

Very easy recipe to make- As always it's better to check the reviews. I've made this twice; once exactly as the recipe called for, once with more shortning and less salt. When made exactly as the recipe the buscuits come out very dry and tastless. Still a better taste then the biscuits in the fridgerated section, though. Good with a sausage gravy or hamburger gravy. I used a full bodied lager because that is what I had on hand both times, so the biscuits had a very deep flavor. I'm not sure how you'd get them to rise more because both ways they were pretty flat. I added a star for how easy this recipe is.

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SAWASEWA

Cooking Level: Expert

Home Town: Ames, Iowa, USA

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Reviewed: Nov. 30, 2007

This was pretty good. My youngest son loved it, but he got a big kick out of the fact he was eating something with "beer" in it. Would do again but not a super favorite.

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JessicaD41

Cooking Level: Intermediate

Home Town: Woodbridge, Virginia, USA

Living In: Ruther Glen, Virginia, USA

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Reviewed: Nov. 24, 2007

I was really excited to make these, but they didn't turn out well. They didn't rise much and they were very very salty and the beer taste was really strong. I don't think I'll try the recipe again, sorry.

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Mandaleen

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Reviewed: Nov. 20, 2007

This recipe did not rise as well as I would have hoped. It's just OK. It just tastes like a typical Non Buttermilk recipe as far as I can tell. Next time I'll just make one of those recipes or buy some buttermilk and not waste a good beer.

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Christine M

Cooking Level: Expert

Living In: Mashpee, Massachusetts, USA

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Reviewed: Sep. 25, 2007

I loved these biscuits. They tasted great and were super easy to prepare. I didn't have shortening, and didn't have time to run to the store, so I used margarine instead.

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Jennifer Crowe

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Reviewed: Aug. 24, 2007

Quite a good recipe, but needs some changes: 1. Cut the salt by half 2. Increase the shortening a bit - an extra tablespoon 3. Use lemonade instead of beer. This avoids problems with taste and makes the biscuit light, moist and fluffy.

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