Prep Time::10 mins
Cook Time::50 mins
Cool Time::20 mins
Total Time:: 1 hr 20 mins
Servings::12
Ingredients
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Homemade Bisquick:
5 1/2 cups all-purpose flour
3/4 cup cornstarch
3 tablespoons baking powder
2 tablespoons white sugar
1 tablespoon salt
1 cup chilled vegetable shortening or unsalted butter
Rosemary Beer Bread:
3 tablespoons unsalted butter, divided
3 cups Homemade Bisquick
3 tablespoons white sugar
2 tablespoons dried rosemary
2 teaspoons garlic powder
2 teaspoons thyme
1 1/2 teaspoons garlic salt
1/4 teaspoon cayenne pepper
1 can light beer (such as Miller Lite®)
1 tablespoon fresh rosemary
Directions
For Homemade Bisquick: In a large mixing bowl, whisk together the flour, cornstarch, baking powder, sugar, and salt. It’s important to give this mixture a very thorough whisking to aerate the ingredients and make sure they are evenly distributed.
Using a food processor, pastry blender, or your fingertips, cut the chilled shortening and/or butter into the dry ingredients until the mixture resembles sand.
Recipe Tip:
Store the mixture in airtight, lidded containers in the refrigerator for up to 3 months. And use in the place of Bisquick in any of your favorite recipes that call for all-purpose baking mix.
For Rosemary Beer Bread: Preheat the oven to 375 degrees F (190 degrees C). Grease the bottom of a 9×5 loaf pan with 1 tablespoon butter. Set aside.
Stir together 3 cups Homemade Bisquick, sugar, dried rosemary, garlic powder, thyme, garlic salt, and cayenne pepper. Add beer and stir until smooth
Pour beer mixture into loaf pan. Bake until golden-brown, about 50 minutes.
Let cool in pan for 5 minutes. Brush with remaining 2 tablespoons (melted) butter. Transfer to wire rack and garnish with fresh rosemary. Let cool another 15 minutes before slicing.
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From the Editor:
Nutrition data for this recipe includes the full amount of Homemade Bisquick ingredients, although you will make more than you need for the recipe and have some left to store.