2 cups all purpose flour
3 tsp. baking powder
1 tsp. salt
1/3 cup vegetables oil
2/3 cup milk

Heat oven to 475°F.

Sift together flour, baking powder and salt. Pour vegetable oil and milk (oil first) into measuring cup but DO NOT STIR. Then pour all at once into flour. Stir with fork until mixture cleans sides of bowl and rounds up into a ball.

FOR DROP BISCUITS:

Drop dough from spoon onto ungreased cookie sheet.

FOR ROLLED OR PATTED BISCUITS:

Smooth by kneading dough about 10 times and without additional flour. Place dough on waxed paper and press out 1/4 inch thick with hands or roll between waxed papers. For higher biscuits, roll dough 1/2 inch thick. Cut with unfloured cutter. Place on ungreased cookie sheet. For all over golden crust, allow space between biscuits. For higher biscuits crusted only on top and bottom, place close together. Bake 10 to 12 minutes.

FOR BUTTERMILK BISCUITS:

Reduce baking powder in this recipe to 2 teaspoons. Add 1/4 teaspoon baking soda. Use buttermilk instead of milk.

FOR CHEESE BISCUITS:

Roll dough to 1/4 inch thickness. Sprinkle with 1/2 cup grated American cheese. Roll as for jelly roll. Pat dough out again to 1/4 or 1/2 inch thickness. Cut biscuits. Bake as for plain stir-n-roll biscuits.