Preheat oven to 475°.

Sift together:

2 cups sifted Gold Medal Flour
3 tsp. double-action baking powder
1 tsp. salt

Pour into a measuring cup (but don't stir together):

1/3 cup Wesson oil
2/3 cup milk

Then pour all at once into the flour. Stir with a fork until mixture cleans sides of bowl and rounds up into a ball.

For drop biscuits: drop dough onto ungreased cookie sheet. For rolled or patted biscuits: smooth up dough by kneading about 10 times without additional flour. With the dough on waxed paper, press out ¼-in. thick with hands, or roll out between wax paper.

For a higher biscuit, roll dough 1/2-inch thick. Cut with an unfloured biscuit cutter.

Bake for 10 to 12 minutes on ungreased cookie sheet in a preheated 475°F oven.

Makes about 20 medium biscuits.

NOTE:
1. For buttermilk biscuits, use 2 teaspoons of double-action baking powder and 1/4 tsp. baking soda. 2. If you are doubling or tripling the recipe, measure oil and milk into a bowl; then pour all at once into the flour.
**If you use Gold Medal Self-Rising Flour, omit baking powder, salt and baking soda.