I have always loved using beer batter when I make onion rings or fried fish; it’s always so light and flavorful. Well you should see the wonderful effect beer has on biscuits. The yeast and hops in the beer cause these biscuits to be so tender and fluffy that they just melt in your mouth. I was amazed at the results not to mention the flavor. This recipe is definitely a keeper.
2 tsp. salt
8 tsp. baking powder
2/3 cup shortening
12 oz. can beer, room temperature (any)
Sift flour, salt and baking powder; cut in shortening. Add beer and knead 10 times; roll out 1/2 inch thick. Use 2 inch cutter and bake on ungreased cookie sheet at 425 degrees for 10 minutes.