Recipe Source
I’ve been making these biscuits since we were first married, and my mother used to make them too! They’re perfect with a bowl of soup or stew, or on their own, with a bit of butter and honey.
I found this recipe in my well-used, and rather oily, recipe booklet, “Cooking with St. Lawrence Corn Oil.” The booklet was published by St. Lawrence Starch, probably in the early ’70s, right here in Mississauga.
Minute Magic Biscuits
This 5-ingredient recipe is quick and easy, and the biscuits taste best when warm. The next day, you can zap any leftovers for a few seconds in the microwave.
Ingredients
- 2 cups sifted all-purpose flour
- 3 tsp. baking powder
- 3/4 tsp salt
- 1/3 cup corn oil (or canola oil)
- 2/3 cup milk
Directions
- Preheat oven to 425°F.
- Sift or mix well together the flour, baking powder and salt.
- Add corn oil and milk.
- Stir with a fork, only until all the ingredients are moistened. Do NOT over mix.
- Turn onto a floured board.
- Knead lightly 6 to 8 times.
- Pat or roll out the dough 1/2 to 3/4 inch thick.
- Cut with a knife into squares (about 1.25 inches).
- Place on ungreased baking sheet, very close together.
- Bake at 425°F, until golden brown, about 15 minutes.
- Watch them carefully for the last few minutes, to make sure they don’t burn!
Take them out of the oven, then move them to a serving plate, and serve them as soon as possible!
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