Stir and Roll Biscuits

Stir and Roll Biscuits

I saw this recipe in Southern Living and immediately wanted to try it.  I don’t like to make biscuits because I think they are hard to make (cutting in the shortening seems hard to me for some reason).  This recipe uses vegetable oil instead of shortening, so I thought it would be easier for a beginner, like me.  These biscuits took no time at all to make. They baked into nice light and fluffy biscuits.  We served these with our favorite Italian Pot Roast.   I think I’ll try these for breakfast next time (if I drag myself out of bed on the weekend).  I think they would be good stuffed with a big piece of sausage and egg. 

Stir and Roll Biscuits

Stir and Roll Biscuits

Stir-and-Roll Biscuits
Southern Living
(Printable Recipe)

2 ¼ cups all-purpose soft-wheat flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup milk
⅓ cup vegetable oil
Wax paper
Preheat oven to 475°.  Sift together first 3 ingredients. Stir in milk and oil, using a fork until dough leaves the sides of the bowl and forms a ball.  Turn dough out onto lightly floured wax paper; knead 8 to 10 times. Roll or pat dough into a 1/2-inch-thick rectangle (about 8 x 6 ½ inches).  Cut with a 2-inch round cutter, rerolling scraps as needed. Place 3/4-inch apart on a lightly greased jelly-roll pan.  Bake at 475° for 10 to 12 minutes or until lightly browned.

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  1. Wonderful texture and a fantastic rise! That's a great biscuit! Love even more that it uses vegetable oil instead of butter or margarine. Definitely a keeper – saved!

  2. Biscuits without cutting in the fat? Love it. Heh. That's always my least favorite part. They look wicked good too.

  3. YAY!! I have always wanted to make biscuits but have successfully avoided them (for pretty much the same reason as you). I'm going to try them! I adore biscuits and gravy 🙂

  4. My kind of recipe and they look perfect – I always judge by how they split a little in the middle. This goes onto the keeper list.

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