Line a baking sheet with parchment paper or a silicone baking mat, or spray lightly with baking spray.
Combine the flour, baking powder, baking soda, salt, and sugar in a mixing bowl. Whisk to blend thoroughly.
Add the melted butter and beer and stir until the mixture holds together.
Turn out onto a floured surface and knead 3 or 4 times, just enough to make a soft, cohesive dough. The key to light, flaky biscuits is in the handling of the dough. Overmixing or kneading too much will make the biscuits dense and hard.
Pat the soft dough into a circle about 3/4-inch thick.
Cut the biscuits out with biscuit cutters and place on the prepared baking sheet.
Brush lightly with milk or cream and sprinkle with paprika.
Bake in the preheated oven for about 15 minutes, or until the bottoms are browned
Mmmmmmmm, bueno. Here’s a quick one you can make when time is short. 3 cups self rising flour, 1/4 cup of sugar and one cold beer. Grease a 9x13 and bake at 400. I start checking it at about 20 minutes but it takes slightly longer sometimes. When done slather on some butter if you choose. Salted butter is better in my opinion. Eat it all. The next day it’s dry and magically becomes chicken food.
Great timing, Anne! I was just looking for some kind of biscuit to make tonight with the chicken paprikash (we made homemade ravioli this weekend and I think nobody wants to see another noodle again for a while.....).
I make a lot of scones but I have never tried the American version :p These look pretty good so I think we will give them a go. what would you serve them with that isn't that grey looking very offputting gravy?
Location: North Carolina zone 7
posted 1 month ago
Got something else for you Anne. The “recipe” for my very own creation, the big ol biscuit.
1. Dump self rising flour into a bowl. Since we are kitchen rebels we don't measure!
2. Add cheese and don’t even consider holding back! This is cheddar but it’s your call.
3. Add several giant scoops of mayonnaise. When I say mayonnaise I mean Dukes.
4. Put some milk on it. How much you ask? It’s your biscuit and your call. If you want it to spread add more, more of a loaf add less.
Pro Tip: add your seasoning now. Salt, pepper, garlic and maybe onion powder.
5. Stir it until it looks like dough. Dump on to a hot rock, baking dish or cast iron. I use a pizza stone at 400 degrees for twenty minutes or until it looks done.
6. Smear with salted butter if you wish.
7. Step back and marvel at your creation. You are now a master baker and one with the universe!
Skandi Rogers wrote:I make a lot of scones but I have never tried the American version :p These look pretty good so I think we will give them a go. what would you serve them with that isn't that grey looking very offputting gravy?
I have never had scones so I can't say for sure ... biscuits are usually flakier and not as dense.
Scones are on my list to make ... one of these days. A magazine I take had a recipe and they sounded so good.
My favorite way to eat biscuits is with breakfast. Here in the US, restaurants usually offer either toast or biscuits.
I first had Beer Biscuits at a favorite restaurant that was famous for their biscuits.
I love these Sausage Biscuits:
Add an egg and cheese with the sausage:
Another way to have biscuits is like a pot pie, meat, and vegetable in a creamy sauce:
Invasive plants are Earth's way of insisting we notice her medicines.
Everyone learns what works by learning what doesn't work.
biscuits with gravy (made from mushrooms, or with sausage crumbled up) is always a delightful thing.
I like to make them as a side dish with something soupy or stewed (like our chicken tonight), so that the biscuits can be dipped in the sauce.
I would call that pie a cobbler, topped with scones of course! Right so I will just use them wherever I would normally use a scone, maybe not with cream and jam though... not sure beer and that combo would be nice!
Do you want ants? Because that's how you get ants. And a tiny ads:
100th Issue of Permaculture Magazine - now FREE for a while