EASY-MIX FLAKY MAZOLA BISCUITS

2 cups sifted all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/3 cup Mazola Salad Oil
2/3 cup milk

Mix and sift dry ingredients together.

Combine Mazola Salad Oil and milk. Pour all at once over entire surface of flour mixture. Mix with fork to make a soft dough. Shape lightly with hands to make a round ball. Place on wax paper and knead lightly ten times or until smooth.

Pat out to 1/2-inch thickness or roll between 2 squares wax paper (about 12 inches square). Remove top sheet of paper; cut biscuits with unfloured 2-inch cutter. Place on ungreased baking sheet. (For soft biscuits, place biscuits close together with sides touching. For crusty biscuits, place well apart.)

Bake in hot oven (450 degrees F) 12 to 15 minutes.

DROP BISCUITS:
Increase milk to 3/4 cup. Mix dough and drop by spoonfuls on baking sheet. Bake as above.

VARIATION:

EXTRA-RICH SHORTCAKE BISCUITS:
Add 2 tablespoons sugar to dry ingredients. Add 1 egg to Mazola oil in measuring cup; pour in milk to make 1 cup total liquid. Prepare and roll out as for biscuits. Cut with unfloured 2 1/2- inch biscuit cutter. Remove half of rounds to baking sheet; brush with melted butter or margarine. Cover with remaining rounds. Bake in hot oven (450 degrees F) 15 to 20 minutes. Spread fruit between layers and on top. Serve hot with cream, if desired. (Makes about 6 large biscuits)

Makes 12 large or 18 small biscuits
From: Recipelink.com
Source: Recipe booklet: Mazola Menu Magi, Corn Product Refining Company, 1951