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Enjoy this recipe from Mom's Best Sunday Suppers.
Submitted by: Bethi Hendrickson from Danville, PA
2 c. all-purpose flour
2 t. baking powder
1/2 t. salt
1/4 c. regular or butter-flavored shortening, chilled
1/4 c. butter, chilled
1/2 c. regular or non-alcoholic beer, chilled
1 T. plus 1-1/2 t. mustard, divided
1-1/2 T. milk, chilled
In a large bowl, combine flour, baking powder and salt. Cut in shortening and butter with a knife until mixture resembles coarse crumbs; set aside. In a small bowl, combine beer and one tablespoon mustard; stir into crumb mixture, just until blended. Turn out onto a floured surface; knead 8 times. Roll out dough to 1/2-inch thickness. Cut out biscuits with a 2" round biscuit cutter. Re-roll scraps and cut out additional biscuits until all dough is used. Arrange biscuits on a parchment paper-lined baking sheet, 1-1/2 inches apart. Combine remaining mustard with milk; brush over tops of biscuits. Bake at 425 degrees for 13 to 15 minutes, until lightly golden. Makes one dozen. | |
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In a large bowl, combine flour, baking powder and salt. Cut in shortening and butter with a knife until mixture resembles coarse crumbs; set aside. In a small bowl, combine beer and one tablespoon mustard; stir into crumb mixture, just until blended. Turn out onto a floured surface; knead 8 times. Roll out dough to 1/2-inch thickness. Cut out biscuits with a 2" round biscuit cutter. Re-roll scraps and cut out additional biscuits until all dough is used. Arrange biscuits on a parchment paper-lined baking sheet, 1-1/2 inches apart. Combine remaining mustard with milk; brush over tops of biscuits. Bake at 425 degrees for 13 to 15 minutes, until lightly golden. Makes one dozen. |
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