Breads made with beer have a marvellous light texture and a savoury tang. This is a quick bread, much like a scone dough. It goes really well with savoury soups and gravy, it’s also good just warm from the oven with a big chunk of butter but I’m not telling you how I know that. (cost to make this recipe $1.73)

3 cups self raising flour
½ tsp baking powder
A pinch of salt
60g butter (or dairy free spread)
½ cup beer
½ cup milk

Preheat oven to 200°C
In a bowl or processor combine the flour, baking powder and salt. Rub or pulse in the butter till the mixture resembles fine bread crumbs.
Add the liquid and pulse or stir until just combined.
Turn out onto a floured bench and knead just enough to form malleable dough. Divide into 8 and roll into balls. With a serrated knife cut a cross into the top of each ball and place on a cold tray. Bake in the preheated oven for 15 minutes or until well risen and turning golden.
These like all quick breads are best the day they are made. Leftovers can be frozen.