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Stone-ground whole wheat — bread, muffins, pizza, 100% whole grain
Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Aluminum-free baking powder — no metallic taste in baked goods
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
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Stone-ground whole wheat — bread, muffins, pizza, 100% whole grain
Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Aluminum-free baking powder — no metallic taste in baked goods
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
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preheat the oven to 450 f. line a baking sheet with parchment paper or a silpat liner. in a large bowl, mix together the flour, salt, baking soda and baking powder until well combined. grate in the frozen butter (or cut it in with a pastry cutter until the mixture resembles coarse crumbs; i find grating faster and easier) and mix it together gently. stir in the bacon and the cheddar cheese. pour in the beer and stir until the dough comes together in a ball. move the dough to a lightly floured counter top. with lightly floured hands, shape the dough into a rough rectangle, about one inch thick. lift one end up and fold it in half. turn the dough a quarter turn and press it out into a one-inch thick rectangle again. repeat this folding and turning process 5-6 times. add a bit more flour underneath and on your hands if it gets too sticky. press out one last time into a one inch thick rectangle. cut out the biscuits with a 2.5 inch wide circle biscuit cutter, making sure to cut straight down and not twist at all when youre cutting, as this will seal the edges and they wont rise well in the oven. place the biscuits on the prepared baking sheet and repeat the process with the scraps. if you dont have a biscuit cutter, you can just cut them in squares with a sharp knife, pressing straight down. bake for 15-20 minutes, or until risen and lightly browned on top. serve warm.