Vegetable Oil Biscuits
Vegetable Oil Biscuits are flaky, tender, and lightly buttery with a subtle richness from the vegetable oil. Perfect for breakfast or as a side, these biscuits are quick to prepare and versatile, making them ideal for family meals, brunch gatherings, or casual snacking.
Ingredients
Instructions
- Combine the dry ingredients in a bowl.
- Stir in the vegetable oil and milk at the same time until just combined.
- Roll out the dough between sheets of waxed paper on a dampened surface.
- Cut the rolled out dough with a floured biscuit cutter or into squares with a knife.
- Bake at 450°F on an ungreased pan for 10 to 12 minutes.
Tips & Substitutions
For flakier biscuits, avoid over-mixing the dough; stir until just combined. You can substitute vegetable oil with melted butter for a richer flavor. Experiment by adding herbs or cheese for a savory twist. If you prefer a sweeter biscuit, consider adding a tablespoon of sugar to the dry ingredients. These biscuits are versatile and can be enjoyed with various toppings.
Serving Suggestions
These vegetable oil biscuits are perfect for breakfast or as a side for lunch and dinner. Serve them warm with butter, jam, or honey for a delightful treat. They pair beautifully with soups and stews. For a fun twist, enjoy them with a spread of Fluffy Pink Stuff or alongside a slice of Pecan Pie for dessert.
Storage & Reheating
Store any leftover biscuits in an airtight container at room temperature for up to 2 days. To keep them fresh longer, refrigerate them for up to a week. When reheating, place them in a preheated oven at 350°F for about 5-7 minutes to restore their crispness. Avoid microwaving as it can make them chewy.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Oil Biscuits contains roughly 134 calories, with 4g protein, 28g carbohydrates, and 1g fat. It is a good source of iron (10% of the Daily Value). Note that it is relatively high in sodium, at 746mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. To lighten the texture, consider using a mix of both flours or adding a bit more liquid to the dough.
What can I do if my dough is too sticky?
If your dough is too sticky, try adding a little more flour, a tablespoon at a time, until it reaches a manageable consistency. Be careful not to add too much, as it can affect the final texture of the biscuits.
Can these biscuits be frozen?
Yes, you can freeze the biscuits before baking. Just shape them, place them on a baking sheet, and freeze until solid. Then transfer them to an airtight container. Bake from frozen, adding a couple of extra minutes to the baking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).