2 c. flour
1 tbsp. baking powder
1/2 tsp. salt
1/4 c. cooking oil
3/4 c. milk

Combine flour, baking powder and salt in large mixing bowl. Combine oil and milk; add to dry ingredients, all at once, stirring until dough clings together. Knead lightly on floured surface 8 times. Roll out to 1/2 inch thickness. Cut into rounds with floured 2-inch cutter. Place close together on ungreased cookie sheet. Bake at 450 degrees for 12 to 15 minutes. Yield: about 18.

DROP BISCUITS:

Increase milk to 1 cup. Drop by spoonfuls onto greased cookie sheet.

CHEESE-ONION BISCUITS:

Add 1/2 cup shredded cheese, 1 tablespoon instant minced onion and 1 teaspoon parsley flakes to either basic or drop biscuit dough.

POPPY SEED BISCUITS:

Add 1 tablespoon poppy seed to either basic rolled or drop biscuit dough.

BUTTERMILK BISCUITS:

Substitute buttermilk for milk in either basic rolled or drop biscuit dough.