| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Bread |
12 |
Servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 2 1/2 |
ts |
Baking powder |
| 3/4 |
ts |
Salt |
| 3 |
tb |
Cold unsalted butter |
| 3 |
tb |
Cold vegetable shortening |
| 2/3 |
c |
Flat beer; at room temperature |
INSTRUCTIONS
From: japlady@nwu.edu (Rebecca Radnor)
Date: Tue, 6 Dec 1994 06:18:56 GMT
This recipe is adapted from "Beer Cuisine" by Jay Harlow.
1. 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.
2. 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.
3. 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.
4. 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.
5. Bake biscuits until golden brown, about 15 minutes. Serve hot.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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