No Doh! Biscuits

ANTILOPE

"I hate clean up after using lard or solid shortening. I also hate trying to roll out sticky dough. It sticks to hands, rolling pin, board, etc. More flour must be added, making another mess. This recipe avoids that by using canola oil as a shortening. The dough is not sticky. It's easy to handle. I don't even use a rolling pin. I press it flat by hand. I never seem to have buttermilk on hand. This recipe uses milk and vinegar as a substitute. I always have those in stock. Even with those shortcuts this recipe makes flaky delicious biscuits. Give it a try."
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Ingredients

30 m servings
Serving size has been adjusted!
Original recipe yields 6 servings



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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 F.
  2. Measure flour, baking powder, sugar, cream of tartar and salt into a stand mixer.
  3. Mix on low for 15-seconds
  4. With mixer on low, add canola oil slowly to dry ingredients.
  5. Set mixer to medium and mix for 30-seconds or until mixture looks like dry cornmeal.
  6. Stir vinegar into milk.
  7. Add milk/vinegar to flour mixture and mix on medium for 15-seconds.
  8. Turn dough out onto bread board and knead several times.
  9. Roll dough out to 1/2 to 3/4 inch thickness.
  10. Cut with biscuit cutter and place on baking sheet.
  11. Bake on middle oven rack at 400 F. for 20-minutes.
  12. Makes 1-dozen, 2-1/2 inch diameter biscuits.

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