Recipe by mayweed
Biscuit recipe, made with oil rather than shorting. These have been made in my family for a very long time. They are light and flaky and I can't imagine a bowl of homemade soup of stew with out these served beside it.
Top Review by Muffin Goddess
I loved how easy these were to make! Because I was doing so much baking today, I just made these as a standalone item. They were pretty good fresh out of the oven and slathered with some butter. I do think that if you intend to serve these alone without soup/stew/gravy, they might need a teensy bit of salt because I found the flavor to be just a bit flat without it (I don't think salt would be necessary if they were being served as part of a meal, I just didn't happen to have a meal to serve these with this time lol). I liked that the texture of these reminded me of my favorite scone recipe, too. I'll have to make these for my dad sometime, as part of his beloved biscuits and sausage gravy. Thanks for posting! :) Made for PAC Spring 08
Directions See How It's Made
- Pre-heat oven to 450 degrees F.
- Blend dry ingredients together.
- Mix in Oil and Milk until combined.
- Knead lightly then pat into a circle approximately 8 inches diameter then cut into 6 wedges for larger biscuits or into a rectangle and cut into 12 squares.
- You can use a biscuit cutter and cut rounds but I like the rustic look of them in squares or wedges.
- Bake for 10 - 12 minutes.