Beer Biscuits (Biscoitos Cerveja)

Biscoitos Cerveja; also known as Beer Biscuits require simple ingredients that you likely already have in your home and are a favorite in my family. I did not grow up eating these, but I wish I had! You may be wondering what beer would be best to use for these beer biscuits. I suggest and enjoy using pale lagers, such as Sagres or Super Boc (not sponsored!). These crunchy treats are coated in sugar which adds to their texture and enhances the delicious flavor of these biscuits.

What are Beer Biscuits?

Beer Biscuits — or Biscoitos Cerveja — are a traditional Portuguese cookie made with just four simple ingredients: flour, butter, beer, and sugar. The beer acts as a leavening agent, giving the biscuits a light, slightly crisp texture without any eggs or baking powder. The dough is rolled by hand into long twisted ropes, coated in a mix of granulated and brown sugar, and baked until golden. They are not overly sweet — the sugar coating provides most of the sweetness — which makes them the kind of treat you can eat several of without thinking too hard about it. They are perfect with coffee or tea, and once you make a batch you will understand why the cookie jar was always full growing up.

How to Make This Recipe

The process is straightforward. Combine the flour, softened butter, and beer in a bowl and knead by hand until the dough comes together into a smooth ball that doesn’t stick to your hands. Pull off small pieces, roll each one into a long rope, then twist it into shape. Roll each piece in a mix of granulated and brown sugar and place on a greased or parchment-lined baking sheet. Bake at 350°F for 30 minutes until golden and set. The recipe makes about 24 biscuits per batch — they store well, so making the full batch is always worth it.

Tips for the Best Beer Biscuits

• Use a pale lager. Sagres or Super Boc are ideal if you can find them. Any light beer works — avoid dark beers or IPAs, which will change the flavor significantly.
• Soften the butter properly. Room temperature butter incorporates easily. Cold butter will make the dough crumbly and hard to work with.
• Don’t overknead. Mix until the dough just comes together. You’re not developing gluten here — overworking makes the biscuits tough.
• Mix granulated and brown sugar for coating. The combination gives you a better crust than granulated alone — a little more depth and color.
• Keep your ropes even. Consistent size means consistent baking. If some are thicker than others, they’ll bake unevenly.
• They firm up as they cool. Don’t pull them early thinking they’re underdone — they will crisp up once they come out of the oven.
• The full batch is worth making. These store well in an airtight container for up to a week, and they disappear fast.

For even baking, a good baking sheet makes a difference. I like this Nordic Ware baking sheet from Amazon — replace this placeholder with your actual product link before saving.

Purchases made from using the links on this page means that we may earn a commission without costing you anything extra.

Serving and Storing

Serve these at room temperature with coffee, tea, or a cold glass of milk. They make a great addition to a cookie tin or a gift box for the holidays. Store in an airtight container at room temperature for up to one week. They actually get slightly crunchier on day two, which is not a bad thing at all

Print

Love Portuguese baked treats? Try my Biscoitos or Butter Biscuits next.