BEER BISCUITS

4 cups
biscuit mix
4 tablespoons granulated sugar
1 (12 ounce) can beer

Mix ingredients together. Spoon into greased muffin tins. Bake at 350 degrees F until golden brown on top.

Yields 8 to 10 biscuits, according to size of muffin tin.


Flaky Biscuits


2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup shortening
2/3 cup milk

Sift flour, baking powder and salt. Add shortening and work into the flour until it feels like coarse cornmeal. (If you like real flaky biscuits, increase the amount of shortening.)

Add milk and mix just enough to keep the dough together. Place dough on a floured bread board and knead for a few moments. Use a rolling pin to roll dough out to a half-inch thickness. Roll lightly. Cut with a biscuit cutter. Place on ungreased baking sheet and bake for 10 to 12 minutes at 450 degrees F.

Makes 12.


Sweet Cinnamon Biscuits

2 cups sifted all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/4 cup vegetable oil
3/4 cup buttermilk
1/2 cup (1 stick) unsalted butter, softened
3/4 cups granulated sugar
1 teaspoon cinnamon
1 cup milk (optional)

Combine flour, baking powder, salt and baking soda in a medium bowl and mix well. Stir in vegetable oil. Add buttermilk and stir just until blended. Knead the dough on a lightly floured surface until smooth. Roll dough into a 15 x 8-inch rectangle.

Heat oven to 400 degrees F. Lightly grease a 9-inch round baking pan.

Spread butter over the dough. Combine the granulated sugar and cinnamon in a small bowl and mix well. Sprinkle over butter. Roll up rectangle, jellyroll fashion, starting from one long side. Pinch seam to seal.

Cut the roll into 1 1/2-inch slices. Arrange the slices, cut side up, in prepared baking pan. Bake until lightly browned, about 15 to 20 minutes. Remove from the oven. Pour milk over the top if desired. Serve piping hot!

Serves 6.