From the out of print The Official “Cooking Hot and Spicy Food with Beer”
by Robert Bennett
Published in Chile Pepper Magazine, February 1994
2 1/2 cup all-purpose flour
2 tbs sugar
2 tsp ground red chile such aas New Mexican or de Arbol
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup vegetable shortning
1 tbs active dry yeast
2 tbs warm water
1/2 cup beer
1/2 cup buttermilk
3 tbs melted butter or margarine
Sift the flour, sugar, chile, baking powder, baking soda, and salt together in a mixing bowl.
Cut the shortening into the flour mixture with a fork until all of the shortening is mixed in well with te flour (approximately 5 minutes).
Dissolve the yeast into 2 tablespoons of warm water and add to the beer and buttermilk.
Add the beer mixture to the flour and mix thoroughly until all the lumps are gone.
Place the dough on a lightly floured surface and roll out 1/2 inch thick. Using a biscuit or cookie cutter, cut into biscuits.
Brush the melted butter onto each of the biscuits and bake at 400 degrees for approximately 15 minutes, or until lightly browned.
Serve with Hot Beer Cheese Spread (recipe follows).
Yield: 15 to 20 biscuits
Heat Scale: Mild
Hot Beer Cheese Spread
10 oz sharp cheddar cheese, cut into cubes
1/4 cup beer
2 tbs Tabasco sauce or your favorite hot sauce
1 tsp garlic powder
Place all the ingredients in a food processor or blender and puree until the desired consistency is obtained.
Heat Scale: Mild
