2 c. self-rising flour
1/3 c. shortening
2/3 c. beer

Preheat the oven to 450°F. Grease a baking sheet. Combine all ingredients and mix well, using a food processor, fitted with the steel blade, or an electric mixer. This dough will be sticky and soft but don't add any more flour. Place on a well-floured surface and sprinkle just a little flour on top of the dough. Knead about 10 times. Roll or pat out to a thickness of about 1/2 inch. Cut with a 2 inch biscuit cutter. After cutting the biscuits, you can roll the scraps of dough again but do this only once. Place the biscuits about 2 inches apart on the baking sheet.

Bake for about 10 minutes or until the tops are light golden brown.

Note: Beer adds just a slight taste of yeast to these crusty biscuits. They are crisp on the outside yet fluffy on the inside.