BEER BISCUITS

Ingredients :

• 3 1/4 cups all purpose baking mix (Bisquick)
• 1 tbs finely chopped thyme leaves
• 1 tbs sugar
• 1 cup beer
• 1 egg, beaten

Directions :

1. Heat oven to 450 degrees.
2. In bowl, combine 3 cups baking mix, thyme and sugar.
3. Stir in beer until soft dough forms.
4. On surface sprinkled with remaining baking mix, knead dough 10 times.
5. Roll out to 1/2" thickness.
6. Using 3" biscuit cutter, cut 12 rounds, rerolling scraps as needed.
7. Brush rounds with egg. Top each with a parsley leaf, if desired.
8. Place on ungreased baking sheet.
9. Bake 8 min.
10. Serve with butter, if desired.

MAKES 6 SERVINGS.

Buttermilk Biscuits

Ingredients :

• Nonstick cooking spray
• Dough
• 2 cups unbleached all-purpose flour (10 ounces)
• 1 tablespoon double-acting baking powder
• 1 tablespoon granulated sugar
• 1 teaspoon table salt
• 1/2 teaspoon baking soda
• 4 tablespoons unsalted butter (cold), cut into 1/4-inch cubes
• 1 1/2 cups buttermilk cold, preferably low-fat

To Form and Finish Biscuits

• 1 cup unbleached all-purpose flour (5 ounces), distributed in rimmed baking sheet
• 2 tablespoons unsalted butter , melted

Instructions :

1. Adjust oven rack to middle position and heat oven to 500 degrees.
2. Spray 9-inch round cake pan with nonstick cooking spray; set aside.
3. Generously spray inside and outside of 1/4 cup dry measure with nonstick cooking spray.
4. For the dough: In food processor, pulse flour, baking powder, sugar, salt, and baking soda to combine, about six 1-second pulses.
5. Scatter butter cubes evenly over dry ingredients; pulse until mixture resembles pebbly, coarse cornmeal, eight to ten 1-second pulses.
6. Transfer mixture to medium bowl. Add buttermilk to dry ingredients and stir with rubber spatula until just incorporated (dough will be very wet and slightly lumpy).
7. To form and bake biscuits:Using 1/4 cup dry measure and working quickly, scoop level amount of dough; drop dough from measuring cup into flour on baking sheet (if dough sticks to cup, use small spoon to pull it free).
8. Repeat with remaining dough, forming 12 evenly sized mounds.
9. Dust tops of each piece of dough with flour from baking sheet.
10. With floured hands, gently pick up piece of dough and coat with flour; gently shape dough into rough ball, shake off excess flour, and place in prepared cake pan.
11. Repeat with remaining dough, arranging 9 rounds around perimeter of cake pan and 3 in center. Brush rounds with hot melted butter, taking care not to flatten them.
12. Bake 5 minutes, then reduce oven temperature to 450 degrees; continue to bake until biscuits are deep golden brown, about 15 minutes longer.
13. Cool in pan 2 minutes, then invert biscuits from pan onto clean kitchen towel; turn biscuits right-side up and break apart.
14. Cool 5 minutes longer and serve.