I was looking for an oil biscuit recipe to go with some black bean soup and decided to try this recipe. I did not have any buttermilk so I mixed some Greek yoghurt with nonfat milk and it seemed to work very well. Using a "recycled" mandarin orange can I got 28 biscuits and froze half of them unbaked to try later. The biscuits turned out well and the texture was surprisingly light and fluffy which surprised me for an oil based biscuit. I am looking forward to trying the frozen ones.

My grandmother made a similar type of biscuit when i was growing up, but never wrote down the recipe. This one tasted very similar to hers, and works well as a dinner biscuit, or with butter and jelly for breakfast. The only issue i had with this recipe is that the 4.5 cups flour wasn't enough to make the batter stiff, and it'd stick to my floured board and take forever to cut and mold into biscuits. By adding an extra 1/2 cup of flour to the batter, this problem was completely eliminated and made the prep time much faster. Freezing the biscuits before baking also worked well, and i could take as many out as i needed at the time. Approximate baking times: 10-15 minutes thawed, 20 minutes frozen.