Pop A Top Beer Biscuits Recipes

BEER BISCUITS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Sift together flour, baking powder, and salt. Cut in shortening until it has cornmeal consistency. Stir in beer, and knead lightly.
• Roll dough out to 1/2 inch thickness. Cut with biscuit cutter.
• Bake 10 to 12 minutes, or until golden brown.

DELICIOUS BEER BISCUITS

Steps:

• In a large bowl sift all dry ingredients together.
• Using a pastry cutter cut in shortening until cornmeal consistancy, then stir in beer.
• Knead lightly, then gather into a large shaped ball and wrap in plastic wrap.
• Refrigerate for 1 or more hours before forming dough.
• Pat the dough into about 1-1/2-inch thickness.
• Cut out with biscuit cutter.
• Place on lightly greased cookie sheet.
• Set oven to 450 degrees F.
• Bake for 10-12 mins, or until golden brown.
• Serve warm.

BEER BISCUITS

Steps:

• 1. Mix sugar and baking mix together. Pour in enough beer to make dough the consistency of thick pancake batter. Melt about 1 Tbsp. butter (or margarine) in each cup of a 12-cup muffin tin (standard size). Spoon batter over melted butter. Bake at 375 degrees for about 30 minutes or until biscuits are golden brown.

EASY BEER BISCUITS (DROP BISCUIT STYLE W/OPTIONAL CHEESE)

Steps:

• Preheat the oven to 425 F and line a baking sheet with parchment paper.
• In the bowl of a food processor combine all the dry ingredients and pulse to combine.
• Add the cold, cubed stick of butter and pulse until the butter is broken down into small pieces and the mixture resembles cornmeal.
• Add the beer and pulse about ten times. Stop as soon as the mixture clumps and sticks to the side of the food processor bowl.
• Use a large cookie scoop or two spoons to drop beer biscuit mixture onto the parchment paper lined baking sheet. **
• Bake until the biscuits turn golden (about 15 minutes) in the lower half of the oven. ***

POP-A-TOP BEER BISCUITS

Steps:

• 1. Preheat oven to 450 degrees. Melt a little butter in bottom of cast iron skillet (I used 10-inch skillet).
• 2. In a mixing bowl add baking mix, flour and baking powder; whisk to combine. (yes I used baking powder with self-rising flour for a lighter biscuit)
• 3. Grate frozen butter through the large holes of a cheese grater into the flour mixture; toss to combine. NOTE: I used a paper towel to grip butter as I got to the end and it became slippery.
• 4. Stir beer into flour/butter mixture; stir until moistened. Dough will be thick. Add a few more drops if dough is too dry. NOTE: Got the message from my friend Kathy Griffin and what a nice tip: "I made these again this morning, but I didn't want to pop a top at 8 in the morning lol, so I used tonic water, I know the beer gives them a slight different taste and smell, but, the tonic water gave them the same texture. So for anyone that doesn't want to use beer in them try it with tonic water"
• 5. Pat out dough on a floured surface to about 1/2-inch thick. Cut with biscuit cutter (I used 2 1/2-inch cutter). I had enough dough for 12 biscuits.
• 6. Place biscuits in heated skillet, brush melted butter on top if desired (I did). Bake 12 to 14 minutes until lightly browned on top.

BEER BISCUITS

Steps:

• Preheat oven to 425 degrees F. Sift together dry ingredients. Cut in butter with a fork or pastry mixer until mixture is consistency of crumbs. Add a quarter cup of the beer, stirring gently to combine, and then add remaining beer and mix gently to make soft, sticky dough. Do not over-mix or biscuits will be tough. Pat dough out on a floured work surface to a thickness of 1/2 - to 3/4-inches and cut into biscuits. Place on baking pan and bake 15-20 minutes until golden brown.

BEER BISCUITS

Steps:

• Preheat oven to 375 degrees F.
• In a large mixing bowl, mix all ingredients with a whisk until just combined. Using 2 spoons divide dough into 4 even mounds and put on a baking sheet. Bake for 8 to 10 minutes until golden brown.
• In a large bowl combine the flour, baking powder and salt. Cut in the shortening with a pastry knife or fork until the mixture is well blended. Use in recipes that call for Bisquick or all-purpose mix.
• Yield: 7 cups