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Stir-and-Roll Biscuits

Stir-and-Roll Biscuits

Vegetable oil replaces solid shortening in these light, high-rising biscuits.

Southern Living FEBRUARY 2010

  • Yield: Makes 18 biscuits
  • Total: 25 Minutes


  • 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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Stir-and-Roll Biscuits Recipe