These biscuits bake up golden brown on the outside and light fluffy inside. They’re perfect slathered with butter, honey, and/or jelly. Sometimes we top them with a rich, thick chicken gravy for a top notch chicken and biscuits dinner.
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
Combine flour, baking powder, and salt in a bowl. Stir milk and oil into flour mixture until just moistened. Gently knead until dough comes together, 8 to 10 times.
Turn dough out onto a flat surface and roll to a 3/4-inch thick rectangle. Cut dough in half lengthwise and cut each half into thirds crosswise. Transfer each biscuit to the prepared baking sheet.
Bake in preheated oven until gold brown, 10 to 12 minutes.
Per Serving: 274 calories; protein 5.2g; carbohydrates 33.5g; fat 13.2g; cholesterol 2.2mg; sodium 567.4mg.
The best flavour of the flour could make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as white bread.
To make this in a dough , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then clear it off the next day.