Pop-a-Top Beer Biscuits
Diane Hopson Smith
These light and flakey biscuits where perfect for our leftover pork roast and gravy!
Try a hot one slathered with butter and your favorite jam for breakfast.
Hope you enjoy!
1 call purpose baking mix
1 cself rising flour
1 tspbaking powder
6 Tbspbutter, frozen
2/3 cbeer or you can use tonic water (i used lite beer) don't finish off the beer just yet, may need a few extra drops if dough is too dry
·butter for skillet
How to Make Pop-a-Top Beer Biscuits
- Preheat oven to 450 degrees. Melt a little butter in bottom of cast iron skillet (I used 10-inch skillet).
- In a mixing bowl add baking mix, flour and baking powder; whisk to combine. (yes I used baking powder with self-rising flour for a lighter biscuit)
- Grate frozen butter through the large holes of a cheese grater into the flour mixture; toss to combine. NOTE: I used a paper towel to grip butter as I got to the end and it became slippery.
- Stir beer into flour/butter mixture; stir until moistened. Dough will be thick. Add a few more drops if dough is too dry.
NOTE: Got the message from my friend Kathy Griffin and what a nice tip: "I made these again this morning, but I didn't want to pop a top at 8 in the morning lol, so I used tonic water, I know the beer gives them a slight different taste and smell, but, the tonic water gave them the same texture. So for anyone that doesn't want to use beer in them try it with tonic water"
- Pat out dough on a floured surface to about 1/2-inch thick. Cut with biscuit cutter (I used 2 1/2-inch cutter). I had enough dough for 12 biscuits.
- Place biscuits in heated skillet, brush melted butter on top if desired (I did). Bake 12 to 14 minutes until lightly browned on top.