Ingredients
1 1/2 c. self-rising flour
1/3 c. oil
2/3 c. milk
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Graduated round cutters — biscuits, donuts, scones, cookies
Record your recipes and experiments — organized cooking journal
Assorted shapes for cookies, biscuits, pastry cutout
Cut cold butter into flour — flaky pie crust, biscuits, scones
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Graduated round cutters — biscuits, donuts, scones, cookies
Record your recipes and experiments — organized cooking journal
Assorted shapes for cookies, biscuits, pastry cutout
Cut cold butter into flour — flaky pie crust, biscuits, scones
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Preheat oven to 450 degrees. Lightly grease a baking sheet. Combine all ingredients in the bowl of the food processor, fitted with steel blade. Process until well mixed. This will not form a stiff dough. Remove bowl from processor. Remove blade and then using a large spoon, drop biscuit-size dollops of the dough onto baking sheet, spacing about 2 inches apart. Bake for about 12 to 15 minutes or until biscuits are lightly browned. If desired, brush tops with butter after removing from oven. These biscuits are crispy on the outside and feather light on the inside.