These biscuits converted me into a bread person.
I’m not usually a bread person.
Before you congratulate me for resisting bread baskets, know that I more than make up for it with dessert. I’m the one who clears everyone’s dessert plates and somehow always has room for one more bite. No matter how full I am, dessert finds a way.
It’s predictable, and true.
Maybe I was especially hungry that day, probably distracted by playing my Jersey Boys soundtrack on repeat, or maybe these really are as delicious as I remember — but these were the best biscuits I’ve had in a long time. Not quite the greasy late-night McDonald’s miracle after a wild night, but otherwise they outshone every biscuit I can recall. I don’t live in the South, so my experience with legendary biscuits is limited, but still: these are outstanding. I also tried to stop calling things the “best ever” a while back — always convinced there’s a new best to find — but here I go again, making bold claims 20 days into the year.
And then there’s the butter. THE BUTTER. It’s an odd pairing that works perfectly. Depending on how much heat you add, the butter can range from mildly tangy to pleasantly spicy. Meyer lemon adds a subtle sweet-tart brightness, but you can absolutely use regular lemons if Meyer lemons aren’t available.
Suddenly Monday feels a little brighter.
My next culinary experiment is to create a boozy pot pie and crown it with these biscuits — maybe something with red wine and short ribs. First, though, I need to finish the leftover Chinese food in the fridge. Clearly my Monday could use some self-control.
Beer Biscuits with Sriracha Meyer Lemon Butter
Yield:
12
biscuits
10
12
25
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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
- 1/4-1/2 teaspoon sriracha
- pinch salt
Instructions
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Preheat oven to 425 degrees F.
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In a large bowl, whisk together flour, sugar, salt, baking powder and baking soda. Add the cold butter pieces and work them into the flour with a fork, pastry blender or your fingers until coarse crumbs form. Make a well in the center and pour in the beer, stirring with a large spoon until just combined. Use your hands if needed to bring the dough together.
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Pat the dough into a circle about 1 1/2 inches thick for tall biscuits. Cut rounds with a biscuit or cookie cutter and place on a nonstick baking sheet. Re-form the dough as needed to cut the remaining biscuits, or simply drop large spoonfuls onto the sheet and shape them. Bake for 10–12 minutes, until golden on top. Serve hot with the sriracha Meyer lemon butter.
Sriracha Meyer Lemon Butter
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Combine the softened butter, lemon zest, sriracha and a pinch of salt in a bowl and mix until smooth and well combined. Adjust sriracha to taste.
Notes
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That butter is incredible on everything.