I have been making these biscuits since I first discovered the recipe a few years ago. They turn out well each and every time. The only discrepancy I have is that I never ever get more than 9 2-inch biscuits. If I make 18 out of the recipe, they would be flat as a pancake!
Vegetable oil replaces solid shortening in these light, high-rising biscuits.
Yield: Makes 18 biscuits
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- 2 1/4 cups all-purpose soft-wheat flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2/3 cup milk
- 1/3 cup vegetable oil
- Wax paper
- 1. 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.
- 2. 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 1/2 inches). Cut with a 2-inch round cutter, rerolling scraps as needed. Place 3/4-inch apart on a lightly greased jelly-roll pan.
- 3. Bake at 475° for 10 to 12 minutes or until lightly browned.
- Note: We tested with White Lily All-Purpose Soft Wheat Flour.
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