Dainty Crusty Biscuits

"I found this recipe in "Delicious Ways to Lower Cholesterol"."
 
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photo by Marlene. photo by Marlene.
photo by Marlene.
Ready In:
30mins
Ingredients:
5
Yields:
18 bisquits
Serves:
18
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ingredients

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directions

  • Combine flour, baking powder and salt in a medium mixing bowl, gradually add milk and oil, stirring until just moistened.
  • Turn dough out onto a lightly floured surface, and knead lightly 2 or 3 times.
  • Pat dough to a 1/2-inch thickness, and cut with a floured 1 3/4-inch bisquit cutter.
  • arrange bisquits with sides lightly touching on an ungreased baking sheet.
  • Bake at 450 degrees for 12 to 15 minutes.

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Reviews

  1. This is a GREAT biscuit recipe! Prep time is even shorter than stated , they go together SO fast and they're tasty little buggers!!! I thought the dough was going to be too sticky to work with but it was just perfect! The biscuits are light and airy and I'm not even a biscuit lover!!LOL Can't wait until my biscuit loving husband gets home and is able to try them!! Thanks for posting my new biscuit recipe!! :)
     
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RECIPE SUBMITTED BY

I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking. I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.
 
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