Famous Barbec's Beer Biscuits
These are enormously popular in Dallas from a cafe here in town. They are pretty sweet - I like them with butter, jam or honey, but do not like them with gravy, although it appears lots of other folks do: I'm pretty sure where I have seen the recipe published that they use Pioneer biscuit mix.
6 cups good quality biscuit mix
1 cup sugar
Beer at room temperature (but not flat)
Butter flavored shortening, melted
Preheat oven to 375 - 400 degrees. Mix biscuit mix and sugar until well blended. Starting with about ½ cup and adding more as needed, mix in beer to form a wet, tacky dough just a little wetter than the usual biscuit dough.
Spoon dough onto a floured, dry surface. Lightly dust the top with flour, then pat out dough by hand to a uniform thickness of about ½ inch. Cut biscuits with a cutter of water glass the restaurant uses a 3 inch cutter. Cover the bottom of a heavy straight sided baking pan with the butter flavored shortening and arrange biscuit in the pan. Baste the tops of the biscuit with more of the melted shortening. Bake approximately 10 to 12 minutes or until golden. Make about 1 dozen of the over size biscuits served at Barbec’s or about 18 to 24 regular size biscuits.
