My brother calls beer “liquid bread.” So I guess you could call these “bread biscuits.” But that just doesn’t have the same ring to it.

We are always stocked up on beer in the EatSwimShop house, courtesy of our Heineken mini-keg and the Beer of the Month club. The specimen above is from the ATL (Peace up, A-Town down, y’all). But you can use any beer.

Although this is a Paula Deen recipe, it doesn’t contain a ton of butter. You can always add a big ol’ chunk of butter to the final product.

These aren’t exactly handmade buttermilk biscuits, but they are very good and super easy to make. Plus, you can make pancakes with the leftover Bisquick.

Beer biscuits (From The Lady & Sons Savannah Country Cookbook) Makes 12 large biscuits
4 cups Bisquick (I usually use the “heart smart” kind)
1/4 cup sugar
One 12-ounce can or bottle of beer (I have always used light beer, so I don’t know whether dark would make the biscuits taste weird or not)
2 tablespoons melted butter

Preheat oven to 400 degrees. Grease a muffin tin. Mix all the ingredients together well (dry chunks of Bisquick tend to form while mixing, so watch out for that). Pour the batter into the muffin tin. Bake for 15 to 20 minutes. Serve warm.