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Beer and Bacon Biscuits

Beer and Bacon Biscuits, the flakiest, most addictive biscuits ever!

I know what you’re thinking.

It’s almost Cinco de Mayo and I’m posting about Beer and Bacon Biscuits. But bear with me, this makes sense. This isn’t just hangover food. It’s THE hangover food, it’s carbs, and greasy bacon, and hair of the dog, all in one. It’s like a delicious magical hangover elixir, masquerading as brunch food.

I’ll let you in on a little secret, one that always surprises people: I’m a total lightweight. I don’t drink nearly as much as people think (the beer goes into the food!), and I get drunk quicker than most. Which sparked my love affair with session IPA’s, it was out of necessity not trend.

I’m also not a party when I’m hungover, I get a bit surly. I’m like a wet cat. I will, however, make some killer biscuits, using the fold-and-roll technique I learned a decade ago. It makes the most insanely flakey and light biscuits, you’ll want to steal it and pass it off as your own. That’s fine. Just make sure to buy me a beer for showing it to you. And make me biscuits the day when I’m hungover.

Beer and Bacon Biscuits

Yield: 6 biscuits


  • 3 1/2 cup (420g) all-purpose flour
  • 2 teaspoon (12g) baking powder
  • 1 ½ teaspoon (9g) baking soda
  • ½ teaspoon (3g) salt
  • 2 teaspoons (12g) sugar
  • 8 tablespoon (88g) cold bacon fat or unsalted cold butter (114g) cut into cubes (or a combination of both)
  • 1/3 cup (80g) sour cream
  • 2/3 cup (5.5oz) wheat beer
  • 2 tablespoon (28g) melted butter
  • 6 strips of bacon, cooked and chopped


  1. Preheat oven to 425F.
  2. In a processor add flour, baking powder, baking soda, salt, and sugar.
  3. Pulse to combine. Add the bacon fat (cold) or the cold butter, and sour cream, process until well combined.
  4. Add the beer, process until just combined.
  5. Add to a well-floured flat surface, pat into a rectangle. Using a cold rolling pin gently roll into a large rectangle, about 1 inch in thickness, using as few strokes as possible.
  6. Sprinkle with chopped bacon.
  7. Fold the dough into thirds as you would a letter about to go into an envelope. Roll lightly, once in each direction to about 1 inch thickness, sprinkle with bacon, fold in thirds again. Gently roll into about 1 1/2 inch thickness (this will give you flakey layers).
  8. Using a biscuit cutter, cut out 6 biscuits. Place in a baking pan that has been sprayed with cooking spray.
  9. Brush biscuits with melted butter, sprinkle chopped bacon.
  10. Bake at 425F for 10 to 12 minutes or until the tops are golden brown.
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Emily May 5, 2017 um 1:10 pm

Hey Jackie!
These biscuits sound absolutely heavenly and like they’ll be featured in my kitchen this weekend. One question though, where do you add the sour cream? I assume with the beer but thought I would double check.


Jackie May 6, 2017 um 9:49 am

You add it with the bacon fat/butter. Hope you like them!


Rachael @ Rachael’s Foodie Life May 7, 2017 um 3:25 am

These sound incredible Jackie! I am new to making biscuits this way, I can’t wait to try these


Katie June 19, 2017 um 9:41 am

Made these over the weekend and they were ah-mazing. Thank you, Jackie! I’ve never successfully made fluffy biscuits before, but these were delicious and had layers!


Jackie June 21, 2017 um 8:56 am

Oh good! I’m so glad you like them 🙂


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