Beerbiscuits Recipes

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.

Steps:

• Heat oven to 450°F. In medium bowl, stir Bisquick mix, beer, garlic powder and 1 cup of the cheese until soft dough forms.
• Place dough on surface sprinkled with additional Bisquick mix; knead 10 times. Roll until 1/2 inch thick. Cut with floured 2 1/2-inch biscuit cutter. Place on ungreased cookie sheet. Sprinkle remaining 1/4 cup cheese evenly over rounds, about 1 teaspoon on each. Sprinkle with pepper.
• Bake 8 to 10 minutes or until golden brown. Brush tops of biscuits with melted butter. Serve warm.

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

Steps:

• Place 1 tablespoon limeade concentrate in a shallow bowl. Place salt in a second shallow bowl. In a third bowl, combine remaining limeade concentrate, beer and tequila. Rim 6 glasses with reserved limeade and salt. Divide beer mixture evenly among glasses; garnish each with a lime slice.

Steps:

• Preheat oven to 400 degrees F; butter a muffin tin.
• In a bowl, combine all the ingredients and mix well, adding sugar up to 1/2 cup to your own preference.
• Pour batter into the muffin tin.
• Bake at 400 degrees F for 15 to 20 minutes until golden.
• Serve with honey butter (Paula's "honey butter" recipe can be found at RecipeZaar #1149320).

Steps:

• Cut bratwurst into bite-size pieces. In a large bowl, combine the biscuit mix, caraway seeds and bratwurst; stir in beer just until moistened. Fill greased muffin cups two-thirds full. , Bake at 400° for 18-20 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.

Steps:

• Line two baking sheets with the dull side of aluminum foil facing up. Set aside. In the bowl of a food processor, pulse to combine flour and salt. Add butter and shortening, and pulse until the mixture resembles fine meal. With the machine running, pour in milk and ice water through the feed tube. Mix until most of the dough has formed a ball, then continue to process for 2 minutes.
• Heat oven to 300 degrees, with a rack in the center. Transfer the dough to a lightly floured surface. The dough will appear wet and slick. Sprinkle top of dough lightly with flour. Use a rolling pin to beat across the top of the dough, beating in the flour, until the dough is about 10 inches long and 1/2 inch thick in size. Fold up the dough loosely into thirds, sprinkle again with flour, and beat flour in. Stretch out the dough again until it is about 1/4 inch thick. Sprinkle the dough again with flour, and repeat process for about 10 minutes. The dough will become very smooth, and little bubbles will form in it. As the dough is beaten with the flour and folded, very thin layers form in the dough.
• When the dough is smooth and satiny, roll out until about 3/8 inch thick. Cut out biscuit rounds with a 1 1/2-inch biscuit cutter. Transfer the rounds to prepared baking sheets, placing them about 1 inch apart. Prick each round twice with the tines of a small fork, poking fork all the way down through the dough to the baking sheet.
• One sheet at a time, bake the biscuits 15 minutes; reduce heat to 200 degrees. Continue to bake until biscuits are golden brown on the bottom but not colored on the top; biscuits will dry out in center as well. Watch carefully, this can take anywhere from 15 to 30 minutes more. The biscuits actually turn a very slight white-pink color when done; they should not be golden or brown on top at all. Continue to sprinkle any remaining dough with flour, and beat and bake any scraps of dough until all the dough has been used. Biscuits freeze well in an airtight container, up to 1 month.