Skillet Beer Biscuits

After a day of hiking, it’s time to rest those weary feet, enjoy a great dinner and crack open a cold drink. This recipe operates on a “one for you, one for me” method. Don’t worry, reserving a 12-ounce beer for this recipe won’t leave you feeling as though you’ve lost anything. In fact, you’ll have gained some more fuel for the next adventure.
By | July 05, 2015


Combine the flour, baking powder and salt in a storage bag before you head out. We suggest using the bag as your mixing bowl. When it’s time to make the biscuits, melt the butter in the skillet, then add it to the flour mixture (this also helps to grease the skillet). Pour in your favourite beer and mix well. This mixture will be a little wet and sticky.

With a pat of butter melting in the skillet, use a spoon or portion scoop, spoon approximately 3 tablespoons of the dough for each biscuit into the skillet, leaving at least a 1-inch space between the biscuits. Depending on your pan size you may have to do a couple of batches. You’ll want a medium-hot heat to cook the biscuit for 5 to 8 minutes, until they are golden brown. Then, flip them over for another 5 to 8 minutes to brown the other side.

Covering the pan with aluminum foil will also help to retain heat inside the pan. Enjoy immediately, slathered with butter. They will keep, covered, for another 3 days.

Extras: Add 1 tablespoon chopped fresh herbs such as thyme, rosemary, chives or tarragon, or ½ cup of shredded cheese to the batter for extra flavour.


  • 3 cups all-purpose flour
  • 1 tablespon baking powder
  • 1 teaspoon salt
  • 1/2 cup unsalted butter
  • 1 1/2 cups your favourite beer - we used Kichesippi's 1855
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