Mix flour and baking powder. Combine oil and milk; pour all at once into dry ingredients. Stir until mixture forms a ball. Knead 18-20 times. Roll to 1/2-inch thick. Bake on ungreased cookie sheet in a preheated 450°F oven. For drop biscuits, add 2 tablespoons more milk. Drop onto ungreased baking sheet.
Variations: For herb seasoned biscuits add 1 teaspoon garlic or 1 teaspoon onion powder, 2 teaspoons parsley flakes, 2 teaspoons dill weed or 1/2 teaspoon sage. I use sage with chicken, garlic with pasta, dill weed with beef.