Total Time
25 Mins
Yield
Makes 18 biscuits

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

How to Make It

Step 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.

Step 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.

Step 3

Bake at 475° for 10 to 12 minutes or until lightly browned.

Step 4

Note: We tested with White Lily All-Purpose Soft Wheat Flour.

Ratings & Reviews

squeaks2much's Review

squeaks2much
February 14, 2014
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!

managermom's Review

jparker1956
March 12, 2010
I agree with others. These biscuits are dry and tasteless. I would not make again. Something is just not right with this receipe.

jparker1956's Review

managermom
March 06, 2010
Needed more milk than what was called for, decided to cook at 425 degrees based on previous review. Biscuits cooked through, but they are a little dry. Will go back to my family recipe using shortening.

victors's Review

victors
March 03, 2010
I followed the recipe exactly as printed. The rolls were dark brown at the 10 minute point and not cooked in the middle. I think the temp listed is too high. Anyone else experience difficulties?