Biscuit King's signature breakfast biscuits! These are oil based rather than shortening.


2cupall purpose white flour
1Tbsbaking powder
1/2tspcream of tartar
3/4cupmilk *
1/4cuplight tasting olive oil

* for vegan biscuits substitute same amount of water

Preheat a conventional oven to 450°. Note, convection ovens do not quite produce the same result.

Spray baking sheets with PAM.

In a large bowl mix dry ingredients. Add liquid ingredients and then stir with a fork until all is blended in a large soft dough ball.

Place the dough ball on a well floured dough board and gently kneed until the exterior is smooth, folding over two or three times. Roll until about 1/2 inch thick. Cut into circles with a biscuit cutter. Place on the baking sheets about 1 inch apart. Repeat with the remaining dough. The last dough left, less than a full biscuit, can be formed into the shaope of a bone!

Note, mark any vegan biscuits and place both on the same sheet as the regular biscuits. The vegan biscuits do not brown as soon as the non-vegan so it is hard to tell when the vegan biscuits are baked by appearance.

Bake at 450° for 9 1/2 minutes or until lightly brown. Note different ovens and different racks will bake at different rates. Rely on the color rather than the time.

Serve hot from the oven!