Martha's Beer Biscuits

"limey" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

We don't drink beer, so it bugs me to see one or two leftover beers
sitting forlornly in the refrigerator.

I found this by accident on Justin Wilson's website and I hope you
enjoy this savoury biscuit as much as we did. They'd taste great
with thin-sliced ham.

MARTHA'S BEER BISCUITS

8< snip recipe

Wow, these look good! I'll bet my husband and I would both like them --
he for the beer, and I for the cheese and green onion. :-)

Quoted message said:

I couldn't believe that my husband dug out the strawberry jam.
Strange man at times.

Yikes!

Thanks! Your biscuit recipe will reside along side my beer bread
recipe, which is quick and easy too.

Beer Bread
3C self rising flour
2T sugar
12oz beer (any kind), room temperature
7T unsalted butter (melted)

Preheat oven to 350°

Combine flour, sugar and beer in a large bowl. Mix thoroughly. Pour
into a 9x5 inch loaf pan that has been lightly sprayed with a nonstick
cooking spray. Spoon 4T melted butter evenly over the top.

Bake 20 minutes. Brush top with remaining butter and continue baking
until the top is golden and a tester inserted in the center comes out
clean... about 25 minutes.

Fancy Schmancy Italian Herbed Beer Bread
http://www.dianaskitchen.com/page/favorite/beerbred.htm

`````````````````````

limey said:

MARTHA'S BEER BISCUITS

On Tue 24 May 2005 12:39:37p, limey wrote in rec.food.cooking:

Quoted message said:

We don't drink beer, so it bugs me to see one or two leftover beers
sitting forlornly in the refrigerator.

I found this by accident on Justin Wilson's website and I hope you enjoy
this savoury biscuit as much as we did. They'd taste great with
thin-sliced ham.

MARTHA'S BEER BISCUITS

2 cups Bisquick all-purpose baking mix
1/2 cup grated cheddar cheese
1/2 cup finely-chopped green onions
2 tablespoons shortening
Beer (I'd guess 4 ounces or so)

Preheat the oven to 450 degrees.

Mix together the Bisquick, onion and cheese. Cut the shortening into
the mixture and add enough beer to make the dough slightly stiff.

Turn out onto a Bisquick-covered board. Knead a few times, roll about
1/2 inch thick and cut into individual biscuits (I made 7 plus a small
one).

Bake in the pre-heated oven until browned.
(Note: no time was given but my timing was about 10 minutes. Let them
get well browned so that the centers cook through.)

I couldn't believe that my husband dug out the strawberry jam. Strange
man at times.

Dora
[email hidden]

I have to make these, Dora. They sound good.

If you happen to have Bisquick on hand, you might also try these:

Rich Cream Biscuits

2 cups Bisquick
2/3 cup heavy whipping cream
unsalted butter, softened

In a medium mixing bowl, make a well in the Bisquick. Pour cream into well
and mix with a fork until just enough to bring mixture together. Dump
dough onto Bisquick covered surface and knead briefly. Pat or roll into a
1/2 to 3/4 inch thickness. Cut into biscuits and place on baking sheet.
Brush tops with softened butter and bake according to Bisquick directions
and biscuits are golden brown.

Because of the richness, these biscuits reheat beautifully.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"sf" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Thanks! Your biscuit recipe will reside along side my beer bread
recipe, which is quick and easy too.

Beer Bread
3C self rising flour
2T sugar
12oz beer (any kind), room temperature
7T unsalted butter (melted)

Preheat oven to 350°

Combine flour, sugar and beer in a large bowl. Mix thoroughly. Pour
into a 9x5 inch loaf pan that has been lightly sprayed with a nonstick
cooking spray. Spoon 4T melted butter evenly over the top.

Bake 20 minutes. Brush top with remaining butter and continue baking
until the top is golden and a tester inserted in the center comes out
clean... about 25 minutes.

That's it? That's all there is to it? Damn, I have all but the sugar! I'd
make it today if I had sugar!

kili

kilikini said:

"sf" <[email hidden]> wrote in message

Quoted message said:

2T sugar

That's it? That's all there is to it? Damn, I have all but the sugar! I'd
make it today if I had sugar!

kili

Do you have any sugar substitute? If not, be creative! The next time
you buy a Cup 0' Joe, ask for extra sugar (packets) and you'll
probably end up with enough to equal 2T.

"sf" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

kilikini said:

"sf" <[email hidden]> wrote in message

Quoted message said:

2T sugar

That's it? That's all there is to it? Damn, I have all but the sugar!

I'd

Quoted message said:

Quoted message said:

make it today if I had sugar!

kili

Do you have any sugar substitute? If not, be creative! The next time
you buy a Cup 0' Joe, ask for extra sugar (packets) and you'll
probably end up with enough to equal 2T.

Yeah, 2T isn't much. I guess I could always borrow it from a neighbor. Me
thinks I'm bakin' today then. <g> I just can't tell the hubby; I'll have
to hide the loaf.

kili <--------who's hubby is going strict Atkins and doesn't allow carbs in
the house (except for beer)

"sf" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Thanks! Your biscuit recipe will reside along side my beer bread
recipe, which is quick and easy too.

Beer Bread
3C self rising flour
2T sugar
12oz beer (any kind), room temperature
7T unsalted butter (melted)

Preheat oven to 350°

Combine flour, sugar and beer in a large bowl. Mix thoroughly. Pour
into a 9x5 inch loaf pan that has been lightly sprayed with a nonstick
cooking spray. Spoon 4T melted butter evenly over the top.

Bake 20 minutes. Brush top with remaining butter and continue baking
until the top is golden and a tester inserted in the center comes out
clean... about 25 minutes.

=========

Huh. I've never made beer bread with butter in it...

Cyndi

On Thu 26 May 2005 04:50:47p, Rick & Cyndi wrote in rec.food.cooking:

Quoted message said:

"sf" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Thanks! Your biscuit recipe will reside along side my beer bread
recipe, which is quick and easy too.

Beer Bread
3C self rising flour
2T sugar
12oz beer (any kind), room temperature
7T unsalted butter (melted)

Preheat oven to 350°

Combine flour, sugar and beer in a large bowl. Mix thoroughly. Pour
into a 9x5 inch loaf pan that has been lightly sprayed with a nonstick
cooking spray. Spoon 4T melted butter evenly over the top.

Bake 20 minutes. Brush top with remaining butter and continue baking
until the top is golden and a tester inserted in the center comes out
clean... about 25 minutes.

=========

Huh. I've never made beer bread with butter in it...

Cyndi

Well, now you can!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Rick & Cyndi wrote on 26 May 2005 in rec.food.cooking

Quoted message said:

"sf" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Thanks! Your biscuit recipe will reside along side my beer
bread recipe, which is quick and easy too.

Beer Bread
3C self rising flour
2T sugar
12oz beer (any kind), room temperature
7T unsalted butter (melted)

Preheat oven to 350°

Combine flour, sugar and beer in a large bowl. Mix thoroughly.
Pour into a 9x5 inch loaf pan that has been lightly sprayed with
a nonstick cooking spray. Spoon 4T melted butter evenly over
the top.

Bake 20 minutes. Brush top with remaining butter and continue
baking until the top is golden and a tester inserted in the
center comes out clean... about 25 minutes.

=========

Huh. I've never made beer bread with butter in it...

Cyndi

This is even more tasty with the addition of shredded cheese and
chives. I've recieved as gifts...beer cheese and chive bread mixes in
long neck beer bottles....Just add the beer and butter type dealies.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

kilikini said:

kili <--------who's hubby is going strict Atkins and doesn't allow carbs in
the house (except for beer)

In that case, it's good for him and BETTER for you!

LOLOLOL!

Rick & Cyndi said:

"sf" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Thanks! Your biscuit recipe will reside along side my beer bread
recipe, which is quick and easy too.

<snip>

Quoted message said:

Quoted message said:

7T unsalted butter (melted)

<snip>

Quoted message said:

Huh. I've never made beer bread with butter in it...

Cyndi

<evil grin>
Try it - you'll like it so much you'll curse my name afterward.

Monsur Fromage du Pollet said:

This is even more tasty with the addition of shredded cheese

I have to say that certain beers actually give the illusion of
cheese... so added cheese is redundant.

Quoted message said:

and chives. I've recieved as gifts...beer cheese and chive bread mixes in
long neck beer bottles....Just add the beer and butter type dealies.

I've never made an herbed beer bread because I've never "needed"
anything more than the basic taste.

sf
whose eyes have been opened by this thread

"sf" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

kilikini said:

"sf" <[email hidden]> wrote in message

Quoted message said:

2T sugar

That's it? That's all there is to it? Damn, I have all but the sugar!
I'd
make it today if I had sugar!

kili

Do you have any sugar substitute? If not, be creative! The next time
you buy a Cup 0' Joe, ask for extra sugar (packets) and you'll
probably end up with enough to equal 2T.

I've actually made this recipe with Sprite (lemonade, 7-Up) when I was out
of beer. O.K., I wasn't exactly OUT of beer, but it was the last one. If
you're more generous with your beer than I am, you could use half sweet soda
(ginger ale perhaps?) and half beer and still have half a beer to drink!

Regards,

Susan

"limey" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"sf" wrote in message > Thanks! Your biscuit recipe will reside along

side

Quoted message said:

my beer bread

Quoted message said:

recipe, which is quick and easy too.

Beer Bread
3C self rising flour
2T sugar
12oz beer (any kind), room temperature
7T unsalted butter (melted)

Preheat oven to 350°

Combine flour, sugar and beer in a large bowl. Mix thoroughly. Pour
into a 9x5 inch loaf pan that has been lightly sprayed with a nonstick
cooking spray. Spoon 4T melted butter evenly over the top.

Bake 20 minutes. Brush top with remaining butter and continue baking
until the top is golden and a tester inserted in the center comes out
clean... about 25 minutes.

I've got to try this - it sounds so simple it's intriguing. Now I have

to

Quoted message said:

go out and buy a six-pack and try to figure a way to use five leftover
beers. ;-)

Dora

Send them to me! <g>

kili

kilikini said:

"limey" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"sf" wrote in message > Thanks! Your biscuit recipe will reside
along side
my beer bread

Quoted message said:

recipe, which is quick and easy too.

Beer Bread
3C self rising flour
2T sugar
12oz beer (any kind), room temperature
7T unsalted butter (melted)

Preheat oven to 350°

Combine flour, sugar and beer in a large bowl. Mix thoroughly.
Pour
into a 9x5 inch loaf pan that has been lightly sprayed with a
nonstick
cooking spray. Spoon 4T melted butter evenly over the top.

Bake 20 minutes. Brush top with remaining butter and continue
baking
until the top is golden and a tester inserted in the center comes
out
clean... about 25 minutes.

I've got to try this - it sounds so simple it's intriguing. Now I
have to
go out and buy a six-pack and try to figure a way to use five
leftover
beers. ;-)

Dora

Send them to me! <g>

kili

Yeah, I was wondering...what's "Leftover beer"?

BOB

" BOB" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

kilikini said:

"limey" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"sf" wrote in message > Thanks! Your biscuit recipe will reside
along side
my beer bread
> recipe, which is quick and easy too.
>
> Beer Bread
> 3C self rising flour
> 2T sugar
> 12oz beer (any kind), room temperature
> 7T unsalted butter (melted)
>
> Preheat oven to 350°
>
> Combine flour, sugar and beer in a large bowl. Mix thoroughly.
> Pour
> into a 9x5 inch loaf pan that has been lightly sprayed with a
> nonstick
> cooking spray. Spoon 4T melted butter evenly over the top.
>
> Bake 20 minutes. Brush top with remaining butter and continue
> baking
> until the top is golden and a tester inserted in the center comes
> out
> clean... about 25 minutes.

I've got to try this - it sounds so simple it's intriguing. Now I
have to
go out and buy a six-pack and try to figure a way to use five
leftover
beers. ;-)

Dora

Send them to me! <g>

kili

Yeah, I was wondering...what's "Leftover beer"?

BOB

I dunno, BOB, between me & TFM® there's usually no beers left - no matter
how bad it is.

kili

"sf" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Susan Edkins said:

I've actually made this recipe with Sprite (lemonade, 7-Up) when I was
out
of beer. O.K., I wasn't exactly OUT of beer, but it was the last one. If
you're more generous with your beer than I am, you could use half sweet
soda
(ginger ale perhaps?) and half beer and still have half a beer to drink!

You're saying substitue soda for the fizz AND the sugar? I thought
the yeast in the beer had something to do with the success of the
bread. Live and learn.

I really didn't notice any difference in the rise, but the flavor was a bit
bland. I'm pretty sure the baking powder in the flour is responsible for the
rise, which is a good reason the buy the flour in small quantities and use
it up quickly. Oh, and about that butter---man, what a crust that makes. The
heels are always the first two slices to go at my house. OH shoot, now I'm
going to have to sacrifice a beer and make a loaf for dinner.

Cheers,

Susan

BOB said:

Yeah, I was wondering...what's "Leftover beer"?

it's part of a marinade

"sf" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

limey said:

I've got to try this - it sounds so simple it's intriguing. Now I have
to
go out and buy a six-pack and try to figure a way to use five leftover
beers. ;-)

Why limit yourself? Buy 6 DIFFERENT beers to try in bread!

LOL

Dumb question, I know, but here goes.
You mean I can buy 6 different beers to make up the six-pack? Or even just
one beer? (You can tell I'm not a beer drinker - just lead me to the
Captain Morgan's Spiced Rum, please.)

Dora