These biscuits turned me into a bread girl.
I am not usually someone who reaches for bread first. I’ll happily pass on baskets of rolls when they’re offered, and yet I make up for it in other ways: dessert is another story. No matter how full I am, there’s almost always room for something sweet at the end of a meal. Still, these biscuits changed my mind about bread in a hurry.
Honestly, I’m not sure whether it was hunger, a good playlist on repeat, or simply how well they came together, but these were the best biscuits I’ve had in a long time. They’re tender and tall, with a flaky interior and crisp, golden tops. If you love buttery bread, these biscuits will convince you to reach for another one.
What really elevates them is the compound butter: a sriracha and Meyer lemon butter that is sweet, tangy and gently spicy. The lemon zest brightens the richness, while the sriracha adds a warm, savory edge that pairs beautifully with the flaky biscuit. If you don’t have Meyer lemons, a regular lemon works fine — the flavor will still be bright and fresh.
These biscuits are quick to prepare and bake up in under twenty minutes, making them perfect for a weeknight side, a weekend brunch, or a simple snack. They’re great straight from the oven, served warm with a generous smear of the sriracha lemon butter. I also like the idea of using them to top a hearty, boozy pot pie — imagining short ribs braised in red wine and crowned with these biscuits is tempting. For now, though, they were perfect with nothing more than butter and a cup of coffee.
Beer Biscuits with Sriracha Meyer Lemon Butter
Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 sticks (3/4 cup) cold butter, cut into tiny pieces
- 1 1/4 cups beer
Sriracha Meyer Lemon Butter
- 1/4 cup (1/2 stick) unsalted butter, softened
- Zest of 1 Meyer lemon (or regular lemon)
- 1/4–1/2 teaspoon sriracha (adjust to taste)
- Pinch of salt
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, whisk together the flour, sugar, salt, baking powder and baking soda.
- Using a fork, pastry blender or your fingers, work the cold butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Make a well in the center and pour in the beer. Stir gently with a large spoon until the dough just comes together; avoid overmixing. Use your hands if needed to bring the dough into a rough ball.
- Turn the dough onto a lightly floured surface and pat it into a circle about 1 1/2 inches thick for tall biscuits. Use a biscuit cutter or a round cookie cutter to cut rounds and place them on a nonstick baking sheet. Gather scraps and press gently to cut remaining biscuits, or drop large spoonfuls on the sheet for a more rustic shape.
- Bake 10–12 minutes, or until the tops are golden and the biscuits are cooked through. Serve hot with the sriracha Meyer lemon butter.
Sriracha Meyer Lemon Butter
- Combine the softened butter, lemon zest, sriracha and a pinch of salt in a small bowl. Mix until smooth and well combined. Taste and adjust the sriracha or salt as needed.
- Serve immediately with warm biscuits or refrigerate the butter until needed. Bring to room temperature before spreading.
Notes
This recipe was lightly adapted from a biscuit recipe idea and simplified for home bakers. The beer provides lift and flavor; choose a beer you enjoy drinking. For a milder taste, use a light lager. For a richer flavor, try a darker ale. The sriracha lemon butter keeps for several days refrigerated and is excellent on toast, corn or roasted vegetables as well as on these biscuits.
That butter is incredible on practically everything: spreading it on warm biscuits, stirring a spoonful into steamed vegetables, or melting it over grilled fish. These beer biscuits are versatile, quick to make, and reliably crowd-pleasing. If you want taller biscuits, be sure not to overwork the dough and cut them at the full 1 1/2-inch height. Enjoy warm, and don’t be surprised if you find yourself reaching for bread more often.