Biscuit 2

Biscuits, I can literally have them at anytime of the day. They taste delicious on their own or with jam, honey, butter, cheese spreads, and the list goes on. You can have them like a sandwich or dip them in soup you will never be disappointed. A good biscuit should be golden brown, and crunchy from the outside and moist from inside. I found this great recipe online and made small adjustments to how I prefer and enjoyed them!

Serves: 6 Biscuits


2 Cups All-purpose flour
1 T Baking Powder
1 t Salt
2 T Sugar
1/3 Cup Vegetable Oil
1 Cup Milk


1.Set oven to 400 F. Grab a non-stick sheet pan or line one with parchment paper. Sanitize and clean a small counter space for kneading the dough.

2.In a large bowl, whisk all dry ingredients, then add oil and whisk again. The mixture should resemble cornmeal. Now, slowly add milk as you gently mix until the the dough begins to pull away from the side of the bowl. The dough will not be dry, it will be slightly wet and sticky which is normal.

3. Sprinkle some flour onto clean work space and knead the dough with the palm of your hands, turning it as you go until the dough begins to hold together. Careful not to over work it or the biscuits will come out tough. It usually doesn’t take long, you should have to knead only 5-10 times.

4. Pat or use a rolling pin to flatten the dough to about 1inch thickness.  Cut the biscuits with a cookie cutter or a juice glass, both dusted with flour. Use the left over dough to make rest of the biscuits.


Please note this recipe has been adapted from created by John Pickett.

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