Make tender, crispy-crusted biscuits so quick, and easy with Wesson Oil, the shortening that pours.
2 cups sifted all-purpose flour, such as Gold Medal
3 teaspoons double-action baking powder
1 teaspoon salt
1/3 cup Wesson Oil
2/3 cup milk
Heat oven to 475-degrees.
Sift together 2 cups sifted all-purpose flour, such as Gold Medal, 3 teaspoons double-action baking powder, and 1 teaspoon salt.
Pour into one measuring cup (but don’t stir together) 1/3 cup Wesson Oil and 2/3 cup milk. Then pour all at once into the flour.
Stir with a fork until mixture cleans sides of the bowl and rounds up into a ball. For drop biscuits: Drop dough onto ungreased cooky sheet. For rolled or patted biscuits: Smooth up by kneading dough about 10 times without additional flour. With the dough on waxed paper, press out 1/4-inch thick with hands, or roll out between waxed paper. For higher biscuits, roll dough 1/2-inch thick. Cut with unfloured biscuit cutter. Bake 10 to 12 minutes on an ungreased cooky sheet in very hot oven (475-degrees).
Yields about 16.