I hate messing with lard or solid shortening when making biscuits. I
also hate cleaning the measuring cups smeared with lard or solid
shortening. Finally, I hate dealing with trying to roll out sticky
dough. It sticks to my hands, the rolling pin, the board, etc. You
have to add more flour to the bread board, making another mess.

This recipe avoids all of that by using canola oil as a shortening.
The dough in this recipe is not sticky. It's easy to handle. I don't
even use a rolling pin. I just press it flat with my hands. 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.


No Doh! Biscuits

3 cups all purpose flour
4 teaspoons baking powder
3 teaspoons granulated sugar
3/4 teaspoon cream of tartar
3/4 teaspoon salt

1/2 cup canola oil
1 cup milk
1 Tablespoon distilled vinegar

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


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