2 cups four
1-tablespoon baking powder
½ teaspoon salt
¼ cup olive oil
Combine dry ingredients in mixing bowl. Mix thoroughly. Add oil and milk. Stir just until ingredients are combined. Drop by spoonfuls onto greased cookie sheet.
Bake at 450° for 12 to 15 minutes
Buttermilk Biscuits – Use buttermilk instead of regular milk
Cheese and Onion Biscuits – Add ½ cup shredded cheese and 2 tablespoons minced onion
Herb Biscuits – Add ½ cup shredded cheese and ½ teaspoon basil
Cornbread Biscuits – Decrease flour to 1½ cups. Add ½ cup of cornmeal.
To make a biscuit ring on a casserole make half a batch of dough. About a half an hour before your casserole is finished cooking take it out of the oven and artistically plop dough atop the thing. Make a nice little circle of dough. During cooking it will expand and you’ll end up with about 75% coverage. That’s perfect. I use biscuit rings in the following recipes: