Wesson Oil Stir and Roll Biscuits (1950)

Wesson Oil Stir and Roll Biscuits (1950)

Sweet Milk Biscuits

2 cups flour
3 tsp baking powder
1 tsp salt
1/4 cup Wesson oil
1/2 cup milk

Buttermilk Biscuits

2 cups flour
2 tsp baking powder
1 tsp salt
1/4 tsp baking soda
1/4 cup Wesson oil
1/2 cup buttermilk or sour milk*

Sift dry ingredients together into a bowl.
Pour oil and milk into a measuring cup, but
don’t stir together.

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 dough on waxed paper, press out 1/4-inch thick
with hands, or roll out between waxed papers. For a
thicker biscuit, roll dough 1/2-inch thick. Cut with
unfloured biscuit cutter.

Bake 10 to 12 minutes on ungreased cookie sheet in
very hot oven (475-degrees F).

Makes 20 medium biscuits.

NOTE: If you are doubling or tripling the recipe,
measure oil and milk into a bowl; then pour all at
once into the flour.

Source: Wesson Oil ad; Charleston, SC - News and Courier,
December 1, 1950

*To make sour milk, place 1 1/2 teaspoons of vinegar
or lemon juice in measuring cup and add enough milk to
epual 1/2 cup. Stir and let stand 5 minutes to thicken.