5 Reviews

it doesn't get much easier than this recipe, and the yield was a dozen light buns in no time at all. this is a keeper!

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chia April 09, 2003

I made these yesterday for breakfast and they were good! I put Chicken Heart Gravy over them and it was sooo good. You wouldn't even know the beer was in them. When I was making the batter I beat the egg in a cup and added the beer to it and beat it again and then added that to the Bisquick. It was easier to mix that way.

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AuntWoofieWoof May 26, 2003

Thanks for a great recipe! I used stout as I did not have beer and they came out with a nutty sort of molasses flavour which was quite delicious. Though I did spoon the batter into 12 muffin cups, I would have done better to get 9 bigger breads instead of the 12 smaller ones.

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Bokenpop aka Madeleine April 10, 2004

First, being new to this I am in HOG heaven. You didn't grow up in North Central Oklahoma back in the 1930's did you. My MOM made them the exact same way and my DAD said that " The reason God put biscuits and buns on this Earth was because they could Sop up more Gravy that way". You have my most sincere thanks for bringing these to the forfront. Cap'n Jack

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Firehousecook AKA Cap'n Jack August 06, 2008

Quick and tasty buns that we enjoyed! I have made beer rolls before but never thought of adding an egg. That really improved the texture. I made 1/2 the recipe and my yield was 6 small buns so next time I'll only fill 4 muffin cups. Thanks for sharing your recipe.

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SusieQusie June 26, 2008
Beer Buns