In a 12 inch heavy, oven-going skillet cook bacon till crisp; 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 a mixing bowl combine self-rising flour and sugar.
Add the crumbled bacon.
Add the bacon drippings and oil mixture and the beer; stir just till combined.
Turn dough out onto a lightly floured surface; knead 10 to 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 450Â° oven about 12 minutes or till golden brown.
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 un-greased baking sheet.