Beer Bread Butter Swim Biscuits (2024)

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ByBrandie June 15, 2023October 11, 2023

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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:

Do I have to use beer?

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).

What beer should I use?

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.

What does the beer do for 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.

Can I use a different size baking dish?

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.

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.

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