Recipe#2057

Title: Biscuits 05

Newsgroups: rec.food.cooking,rec.food.recipes 
 From: japlady@nwu.edu (Rebecca Radnor) 
 Subject: Beer Biscuits 
 Message-ID: <199412060618.AA225544720@casbah.acns.nwu.edu> 
 Date: Tue, 6 Dec 1994 06:18:56 GMT 

Yield: 1 dozen biscuits
 2 cups all-purpose flour
 2 1/2 teaspoons baking powder
 3/4 teaspoon salt
 3 tablespoons cold unsalted butter
 3 tablespoons cold vegetable shortening
 2/3 cup flat beer, room temperature
 Heat oven to 400 degrees. Mix the dry ingredients thoroughly in a
 medium bowl. Cut the butter and shortening into small pieces and
 add them to the flour mixture. Blend until the mixture resembles
 coarse meal.
 Make a well in the center of dry ingredients and pour in the beer.
 Stir just until mixture is evenly moistened, then turn out onto a
 lightly floured surface.
 Knead just until the dough comes together, about 30 seconds. Pat
 out dough to  1/2-inch thickness. Cut out biscuits with a 2 1/2-inch
 round cutter dipped in flour. Wiggle rather than twist cutter to
 loosen the biscuits.
 Lift away the trimmings and transfer the biscuits to an ungreased
 baking sheet. Gently press the trimmings together, overlapping them
 slightly, and roll the dough out again. Cut additional biscuits
 and discard any trimmings.
 Bake biscuits until golden brown, about 15 minutes. Serve hot.