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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Deborah K

Cooking Level: Intermediate

Living In: Auckland, Auckland, New Zealand

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Reviewed: Jul. 5, 2007

Didn't turn out. I don't know what happened. I did follow the recipe exactly, but they turn out like little hard disks.

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Jenna

Cooking Level: Expert

Home Town: Sedgwick, Kansas, USA

Living In: Mulvane, Kansas, USA

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Reviewed: Jun. 24, 2007

Tasted like beer!

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SHEWETT

Cooking Level: Intermediate

Home Town: Susanville, California, USA

Living In: Durham, North Carolina, USA

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Reviewed: Jun. 6, 2007

This recipe worked great and was easy even for me, and I have not made biscuits in over five years! They were delicate, flaky and delicious.

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Radwinters

Cooking Level: Intermediate

Home Town: Green River, Utah, USA

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Reviewed: May 28, 2007

These were great. I got creative and added some shredded cheddar and chopped up bacon to make these perfect for Sunday breakfast with eggs.

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ALLIKAZOO

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Reviewed: Apr. 21, 2007

These were light and crumbly. My husband & I agreed next time we use a dark beer. I used butter flavored shortening & they tasted better with butter. These would be great with sausage & gravy.

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hot chef

Cooking Level: Expert

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Reviewed: Apr. 17, 2007

Fair. I bake a lot, used a convection oven and I followed the recipe exactly as described. The biscuits did not brown well. The bottoms were browned nicely but had the flavor and texture of a cracker. The inside was moist but not buttery and flaky. There was definitely a yeasty flavor from the beer (I used HARP LAGER). I was making biscuits and gravy so they were fine for that recipe but I wouldn't rely on them as a stand alone bread for breakfast or dinner. With butter they are a little better but still nothing to write home about. Probably won't try this recipe again. Skip the mess and pop open a can of Grands Biscuits instead. This is certainly not the recipe you want if you are looking for a "grandma's homemade biscuit".

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Beeaditude

Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA

Living In: San Diego, California, USA

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Reviewed: Mar. 18, 2007

We really liked these, although they aren't as fluffy as other biscuits. The best part was that my son who's allergic to dairy and eggs could actually eat a biscuit with the rest of us!

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Amy

Cooking Level: Intermediate

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Reviewed: Mar. 13, 2007

These were great! They were super easy to make and came out very tender. Thanks for sharing!

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MISSJ79

Cooking Level: Expert

Living In: Cardinal, Ontario, Canada

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Reviewed: Jan. 24, 2007

DELICIOUS! These were buttery and flaky and wonderful, and I used a non-alcoholic beer and there was no beer taste whatsoever!

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Panda Cookies

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 21, 2007

My only carb vice is bread and with every Sunday dinner, I need to splurge! These were great, altho I nixed the salt. While baking, I brushed with a little melted butter and some parm. Delish and thank you Miss Lisa!!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jan. 15, 2007

Caution, I used low carb beer and my recipe was horrible. My goof. I thought it was too strong in flavor and not fluffy. probably due to the beer I used.

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ChefDadWouldBeProud

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Fair Oaks, California, USA

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Reviewed: Jan. 13, 2007

These are terrific biscuits. I cut them with a small cutter, then baked them in the toaster oven, my cutter made 23 biscuits, so it took two batches to get them baked, but it browned them nicely at 400F. They smelled yeasty coming out of the oven, and the beer taste is mild. They baked up nice and light.

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Princetonbound

Cooking Level: Intermediate

Home Town: North Delta, British Columbia, Canada

Living In: Princeton, British Columbia, Canada

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Reviewed: Dec. 7, 2006

OMG, These are sooo good, light and flavorful. I used baking soda because I didn't have any baking powder, and they came out fine. I also added a little extra beer. Man, these things are good.

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Virginia

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Eugene, Oregon, USA

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Reviewed: Nov. 10, 2006

Very tasty and gives the kitchen a nice aroma.

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mainat

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Reviewed: Oct. 19, 2006

These are awsome. I made these lastnight to send with my fience on a hunting trip to eat with sausage gravy. We couldn't help but try a few and we both agreed that these will be made all the time. I can't wait to make more. This recipe was very easy to make and I made it in no time. Thank you soooooo much for this recipe.

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JELEWI2002

Cooking Level: Intermediate

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Reviewed: Aug. 11, 2006

I thought that these were really tasty. I used PBR and found the beer flavor perfect. I followed the recipe exactly and found that the dough was too sticky to roll out, so I made drop biscuits instead. Next time, I'll add enough flour for rolling. Thanks!

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le petit haricot

Cooking Level: Intermediate

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Reviewed: May 6, 2006

This was pretty good. I substituted half of the flour with whole wheat and used it as a pizza crust. It came out crisp on the outside and chewy on the inside. It was a little bland but had a slight beer taste. I used Budwiser. I will use it next time I have any leftover beer around.

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CSCOOKE

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Reviewed: Aug. 14, 2005

They were fluffy but didnt look like a biscuit, and tasted ok, but didnt taste like a biscuit. I used presidente beer and there was a slight beer taste. It only barely edible unfortunately.

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DRAGNLILI77

Cooking Level: Beginning

Home Town: Fort Lauderdale, Florida, USA

Living In: Miami, Florida, USA

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Reviewed: Jul. 27, 2005

These are really nice and easy to make. I make them with ham and bean soup - yum!

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MAELEEB

Cooking Level: Expert

Home Town: De Pere, Wisconsin, USA

Living In: Huntingtown, Maryland, USA

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