Brown Ale Beer Biscuits
Beer bread made in biscuit form
Servings 12 biscuits
Cost 5
Ingredients
- 1 tablespoon softened salted butter for rubbing muffin pan
- 1 ½ cups self-rising flour (190 grams)
- ¼ cup granulated sugar (50 grams)
- 6 ounces half a bottle of good quality ale
- 6 teaspoons melted butter
- 1-2 pinches Sea Salt or Kosher salt for topping
Instructions
- Preheat the oven to 375 degrees F.
- Rub a 12 cup muffin tin generously with butter, preferably salted.
- 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.