
Buttery Beer Bread
A one-bowl loaf with a craggy, butter-basted crust and a soft, faintly malty crumb. No yeast, no kneading, and it's in the oven five minutes after you open the bottle.
11 recipes

A one-bowl loaf with a craggy, butter-basted crust and a soft, faintly malty crumb. No yeast, no kneading, and it's in the oven five minutes after you open the bottle.

A craggy, golden round with a crackling crust and a soft, tangy crumb studded with raisins. No yeast, no rising time — it goes from bowl to oven in about fifteen minutes.

Five pantry ingredients turn into towering, hollow rolls with a crackly brown shell and a soft, custardy middle. All the drama comes from steam and a very hot oven.

A cast iron cornbread with a crackling buttery crust and a moist, tender crumb underneath. Just sweet enough to eat plain, savory enough to sit next to a bowl of chili.

Tall, golden biscuits with layers you can peel apart like a book, thanks to cold butter and a few quick folds. They come together in one bowl and bake in about fifteen minutes.

Tall, golden scones with a crisp top and a soft, steamy middle that pulls apart in two clean halves. Cold butter and a hot oven do almost all the work.

Six enormous, bakery-style blueberry muffins with crackly sugar tops and a tender, sour-cream-rich crumb. A blast of high heat at the start is what gives them those towering domes.

Tall, domed muffins with crackly sugar tops, a tender vanilla crumb, and chocolate in every single bite. The two-temperature bake is what gives them that bakery-case lift.

A craggy, deeply cheesy loaf that comes together in one bowl with no yeast and no waiting. It slices like sandwich bread, toasts like a dream, and is honestly best eaten warm with cold butter.

A tender, lightly sweet yeast loaf enriched with milk, butter, and honey, with a feathery crumb that pulls apart in soft sheets. It makes exceptional toast and even better French toast.

Tall, domed muffins packed with two full cups of berries and crowned with buttery brown sugar streusel. A short blast of high heat at the start is what gives them those sky-high tops.