Spent Grain Buttermilk Biscuits: Flaky, Buttery, and Packed With Brewday Depth

Spent Grain Buttermilk Biscuits are golden, tender, and layered with flavor from leftover brewing grain. The spent grain adds texture and a nutty malt richness that pairs beautifully with buttermilk’s tang and real butter’s bite.

They bake up tall, split open like a dream, and work for breakfast, beer gravy, sliders, or just warm with butter and honey.

Ingredients (Makes 8–10 biscuits)

Dry Mix

• 2 cups all-purpose flour
• ¾ cup spent grain (wet, well-drained, finely chopped)
• 1 tbsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• Optional: ½ tsp garlic powder or cracked pepper for savory use

Cold Ingredients

• 6 tbsp unsalted butter, cold and cubed
• ¾ to 1 cup cold buttermilk (start with ¾ cup, add more as needed)

Instructions

Step 1: Mix the Dough

• In a large bowl, whisk together flour, baking powder, baking soda, salt, and optional seasonings.
• Stir in the spent grain.
• Cut in cold butter with a pastry cutter or fingertips until mixture is crumbly with pea-sized bits.

Step 2: Add Buttermilk

• Pour in cold buttermilk and mix gently until dough comes together.
• Turn onto a floured surface and gently knead/fold 2–3 times.
• Pat into a ¾-inch thick slab. Fold once or twice more for layers.

Step 3: Cut & Bake

• Cut with a biscuit cutter or glass, pressing straight down (don’t twist).
• Place on a parchment-lined baking sheet close together for soft sides or spaced for crispy edges.
• Bake at 425°F (220°C) for 12–15 minutes until golden brown.

Serving Suggestions

Serve With

• Whipped butter, beer jam, or honey
• Breakfast sandwiches with eggs, cheese, and bacon
• Beer-braised sausage gravy or creamy mushroom ragout
• On a board with sharp cheddar, pickles, and mustard

Flavor Variations

• Add ½ cup shredded cheddar or gouda + chives for savory biscuits
• Brush tops with melted butter and flaky salt
• Mix in cooked, crumbled bacon or roasted garlic for punch

Beer Pairing

In the Background

• Use grain from amber ale, brown ale, or cream ale for subtle sweetness
• Avoid highly hopped or sour grain profiles — too sharp for biscuit softness

In Your Glass

• Cream ale or Vienna lager for buttery pairing
• Brown ale or porter with bacon or sausage pairings
• Pale wheat beer with herbed or cheese biscuits
• Stout if you’re going full brunch mode with gravy

Final Thoughts

Spent Grain Buttermilk Biscuits are flaky, rich, and full of purpose — beer-loving bread with a Southern soul and a brewer’s heart.

They’re quick to make, deeply satisfying, and the kind of kitchen project that turns leftover grain into something craveable and cozy.

Cheers to tall biscuits, rich crumbs, and beer in every bite! 🥐🍺🔥

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