Makes 18 biscuits.
Note: From “The Soup & Bread Cookbook” by Beatrice Ojakangas (Rodale, $23.99).
• 2 c. flour, plus extra for rolling dough
• 1 tbsp. baking powder
• 1 tsp. salt
• 1/4 c. vegetable oil
• 3/4 c. light or dark beer
Preheat oven to 450 degrees.
In a medium bowl, combine flour, baking powder and salt. Stir in vegetable oil and beer until a stiff dough forms.
On a floured work surface, using a floured rolling pin, roll dough to 1/2-inch thickness. Using a 2-inch biscuit cutter, cut dough into 18 rounds, gathering and rerolling scraps. Place rounds on an ungreased baking sheet and bake until golden brown, 10 to 12 minutes. Remove from oven and serve warm.
Nutrition information per serving:
Calories 80 Fat 3 g Sodium 213 mg Saturated fat 0 g
Carbohydrates 11 g Calcium 48 mg
Protein 1 g Cholesterol 0 mg Dietary fiber 0 g
Diabetic exchanges per serving: 1 other carb, ½ fat.