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How is where trusted research and expert knowledge come together. Our trained team of editors and researchers validate articles for accuracy and comprehensiveness. How’s Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. This article has been viewed 934,272 times. Light, flaky, golden-brown biscuits make the perfect side dish for American-style dinners or picnics. Best of all, since they have few ingredients and simple cooking procedures, they’re easy to whip up in no time at home. If you’re baking from scratch, you can have a batch of delicious biscuits in less than half an hour.
If you’re using a biscuit mix, you can expect to save about 10 minutes. Note: This article is a recipe for biscuits as they are known in America, which is a type of bread. This recipe uses a high baking temperature to cut down on cooking time. While you wait for your oven to heat up, you can proceed to the next few steps to save even more time. This recipe does not call for baking sheet that’s been greased or made “non-stick” in any way. However, if you wish to grease your baking sheet with shortening or a non-stick spray, this won’t hurt the biscuits.
This may be a good idea if you have had problems with baked goods sticking to the pan in the past. Add the flour, baking powder, salt, and sugar in a large bowl. Measure the oil and pour it into a separate bowl or container. Next, measure the milk and pour it on top of the oil. Do not stir or combine these ingredients. Pour them together into the bowl containing the dry ingredients.
Mix the ingredients to form a dough. Use a mixing utensil or your hands to lightly combine the wet and dry ingredients. You don’t want to mix too much or the biscuits can lose their light, flaky texture. Be sure to stop mixing when the dry ingredients are almost uniformly moist and sticky — a few tiny clumps that aren’t combined are OK. You have a little freedom here depending on how thick you like your biscuits. You can use either a roller or your hands as long as you get the dough uniformly flat.
To cut down on mess, you can put the dough between two sheets of plastic wrap before rolling it if you wish. Use a round cookie cutter to cut circles of dough two inches in diameter from the flattened dough. Dust the biscuit cutter in flour first to prevent sticking. Transfer the cut-out biscuits to your baking pan, leaving at least an inch of space between each so they cook evenly. When you’ve cut out all the biscuits you can from the dough, roll the leftovers into a ball and flatten it again, then repeat.
