Drop Baking Powder Biscuits

I have been making these biscuits for so long, the recipe is committed to memory, although its origin is not.  The original recipe used Crisco or lard or some other kind of solid shortening filled with trans fats.  My version uses vegetable or canola oil.

Be sure that the measurements are exact so that the biscuits are light and fluffy.  While these are drop biscuits, you can make roll-out biscuits by reducing the milk to 3/4 cup, rolling out on a floured board or counter and cutting in rounds.  I use the roll-out version on top of chicken or beef stew (which is then baked as usual) to make my version of a pot pie.

Drop Baking Powder Biscuits

2 cups unbleached white flour

1 tsp salt

1 Tblsp baking powder

7 Tblsp vegetable or canola oil

1 cup skim milk

Preheat oven to 450 degrees.  Mix dry ingredients thouroughly.  Add oil and milk.  Mix thoroughly with a fork.  A fork works better because it does hide dry ingredients and it’s easier to scrape off when you are finished mixing.  Drop biscuit dough on greased cookie sheet.  Bake for 11-12 minutes.  Makes about 8.

Variation:  add 1/4 cup shredded sharp cheddar cheese or 1/4 cup currents and 1/4 tsp cinnamon.