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.
2 ¼ cups all-purpose soft-wheat flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup milk
⅓ cup vegetable oil
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.