“If you cut the biscuits with a pizza cutter, there’s no re-rolling of scraps with the possibility of some of the biscuits coming out a little tough. If you do use a biscuit cutter, always use a sharp one and push straight down without twisting the cutter or your biscuits won’t rise as high. Serving Suggestion: fill with scrambled or fried eggs and ham.”
2 cupsall-purpose flour (plus extra for rolling dough)
1 tablespoondouble-acting baking powder
1 teaspoonfine sea salt
1⁄4 cupcanola oil
Preheat oven to 450°F.
In a medium bowl, combine flour, baking powder, sugar and salt.
Stir in oil and beer until a stiff dough forms.
Turn out onto a floured work surface and knead lightly 4 or 5 times. Don’t over do it.
Using a floured rolling pin, roll dough to 3/4” thickness.
Using a pizza cutter, cut dough into 12 squares.
Place on a parchment-lined baking sheet and bake until golden brown, 10 to 12 minutes. Remove from oven and serve warm.