In a bowl, mix the flour(s), salt, and baking powder together. Cut in the margarine with a pastry cutter, fingers, or two table knives until the texture resembles a coarse meal. Add the beer and mix lightly until the dry ingredients pull together into a ball. Add a little extra beer if the dry ingredients do not ball up.
Lightly flour a smooth surface and roll the dough out of the bowl onto the surface. Pat the dough to a thickness of 1/2 to 3/4 inch. Cut with a biscuit cutter, tin can, glass, etc. into rounds. Place the rounds with a t least 3/8 inch of space between them on a baking sheet. Bake 12-15 minutes in a 415 degree oven until brown.

Notes: These biscuits are great when cut to 1/2 inch thickness and baked on top of moose stew. Bake at 375 degree oven for about 20 minutes or until the tops are brown and the bottoms cooked.
Chopped parsley can be added to the dry ingredients, especially when they are intended to be used with moose sausage gravy.
Sourdough biscuits are fast with use of Krustez sourdough bread mix as all or part of the flour.

By Ken Vaughn, Alaskan Fan