Biscuits

Biscuits are a staple in Norman households. We probably ate them for breakfast a couple times a week as I was growing up. At my grandparents house, they were regularly on the breakfast menu and also served with dinner, too! Plain biscuits, jelly biscuits, sausage biscuits, ham biscuits, biscuits with gravy, bacon cheddar biscuits, biscuit toast, cinnamon biscuits, syrupy biscuits. Yep, lots of biscuits. But I was probably in my early 20's before I realized that most people use Crisco for making biscuits. Not in my family. We use oil. Which actually works out really good for me now that I live overseas! I didn't have to relearn that recipe when Crisco was no longer easily available to me. So, here's my family recipe for biscuits--super local ingredient friendly! Super easy--no cutting in shortening! Hope you like them as much as my family does!

Biscuits
2 cups all-purpose flour (I use half low gluten and half high gluten)
3 tsp baking powder
1 tsp salt
1 cup milk
1/4 cup oil

Sift together flour, baking powder, and salt (or just use 2 cups self-rising flour if that's available to you).

Stir in milk and oil together. Combine just until mixed. Do not overwork the dough.

Scrape out onto well-floured surface and turn a time or two so it isn't too sticky. Pat dough to about 1/2 inch thickness.

Use a biscuit cutter or a glass and cut out (my kids love helping here!).

Should make about 10 biscuits--will have to shape the last one or two.

Place on ungreased pan and bake at 425F (220C) for about 10 minutes--until tops and bottoms are lightly browned.