m. c. de marco: The New Kitchen Cookbook

Guinness Beer Biscuits

This recipe is derived from Cooking With Curls, a blog I ought to be following. I wanted something to go with leftover lamb stew that would be quicker than bread and non-dairy.

Makes 6 large or 10–12 small biscuits.


  • 2 c. flour
  • 2 ½ tsp. baking powder
  • ¾ tsp. salt
  • 6 T. butter-flavored Crisco
  • ¾ c. Guinness draught beer


  1. Preheat oven to 400°.
  2. Mix dry ingredients well.
  3. Cut in the shortening with a pastry cutter or fork to make coarse crumbs.
  4. Mix in beer.
  5. Turn onto a floured surface and roll out to 9" x 6" x ½".
  6. Cut into the desired number of squares or hexagons.
  7. Bake on parchment paper for 20 minutes or until golden brown.


Replace shortening with butter to make the original, dairy recipe.

The original recipe also allowed replacing the Guinness with a lesser beer.