Preheat the oven to 375 degrees F.

Rub a 12 cup muffin tin generously with butter.

In a bowl, mix together the flour, sugar and beer to make a sticky, lumpy, batter.

Divide the batter evenly between the muffin cups by scooping heaping tablespoons into the cups. It won't come anywhere near the top, but don't worry. The batter rises.

Spoon about ¼ to ½ teaspoon of melted butter over the dough in each cup.

Bake on center rack for about 20 minutes or until nicely browned.

Pull from the oven and top with a little more melted butter and some flakes of sea salt or Kosher salt. Carefully pry the biscuits from the muffin tins.

You can serve them immediately, or reheat later. The beer flavor is more pronounced the longer they sit.