POP-A-TOP BEER BISCUITS

Pop-a-Top Beer Biscuits image

Provided by Diane Atherton

Time 20m

Number Of Ingredients 6

1 c all purpose baking mix
1 c self rising flour
1 tsp baking powder
6 Tbsp butter, frozen
2/3 c beer 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

Steps:

1. Preheat oven to 450 degrees. Melt a little butter in bottom of cast iron skillet (I used 10-inch skillet).
2. 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)
3. 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.
4. 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"
5. 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.
6. Place biscuits in heated skillet, brush melted butter on top if desired (I did). Bake 12 to 14 minutes until lightly browned on top.