3 slices bacon
Cooking oil
2 c. self-rising flour
2 tsp. sugar
2/3 c. beer

In a 12-inch heavy, oven-going skillet, cook bacon until crispy, drain, reserving drippings. Add enough oil to the bacon drippings to make 1/4 cup; set aside. Crumble cooked bacon (should have about 1/4 cup).

In mixing bowl, combine self-rising flour and sugar. Add the bacon drippings and oil mixture and the beer; stir just until combined. Turn dough out onto a lightly floured surface; knead 10-12 strokes. Roll or pat dough to a 1/2 inch thickness. Cut with floured 2 1/2 inch cutter. Arrange in the 12-inch oven-going skillet. Bake in a 450 degree oven about 12 minutes or until golden brown. Makes 10 biscuits.

NOTE: If you don't have a 12-inch heavy, oven-going skillet, fry the bacon slices in a small skillet and bake the biscuits on an ungreased baking sheet.