Beer Biscuits
3 slices bacon
Cooking oil
2 cup self-rising flour
2 tsp. sugar
2/3 cup beer
In a 12-inch heavy, oven-going skillet, cook bacon until crispy, drain,
reserving drippings. Add enough oil to the bacon drippings to make 1/4 cup;
set aside. Crumble cooked bacon (should have about 1/4 cup). In mixing
bowl, combine self-rising flour and sugar. Add the bacon drippings and oil
mixture and the beer; stir just until combined. Turn dough out onto a
lightly floured surface; knead 10-12 strokes. Roll or pat dough to a 1/2
inch thickness. Cut with floured 2 1/2 inch cutter. Arrange in the 12-inch
oven-going skillet. Bake in a 450 degree oven about 12 minutes or until
golden brown. Makes 10 biscuits. NOTE: If you don't have a 12-inch heavy,
oven-going skillet, fry the bacon slices in a small skillet and bake the
biscuits on an ungreased baking sheet.
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