Rating: 2 stars
4 Ratings
  • 1 star values: 3
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

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

Recipe by Southern Living February 2010

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Recipe Summary

total:
25 mins
Yield:
Makes 18 biscuits
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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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