Modern biscuit method—with oil. QUICK BREADS BISCUITS Stir-n-Roll Biscuits Especially rich, tender and flaky within... a wonderfully delicate, crispy crust on both top and bottom. Quick to make. No floury mess to clear up. So sure and easy! Sweet Milk Biscuits 2 cups GOLD MEDAL Flour 3 tsp. baking powder 1 tsp. salt ⅓ cup vegetable oil ⅔ cup milk Buttermilk Biscuits 2 cups GOLD MEDAL Flour 2 tsp. baking powder 1 tsp. salt ¼ tsp. soda ⅓ cup vegetable oil ⅔ cup buttermilk Heat oven to 450° (hot). Measure flour by the dip-level-pour method or by sifting (see p. 6). Mix dry ingredients well in bowl. Pour oil and milk into measuring cup (do not stir together). Pour all at once into flour. Stir with fork until mixture cleans sides of bowl and forms a ball. To knead: turn onto waxed paper; lift paper by one corner and fold dough in half; press down firmly; pull paper back. Repeat until dough looks smooth. Pat or roll ½" thick (¼" thick for Southern biscuits) between 2 sheets of waxed paper. Cut with unfloured biscuit cutter. Place on ungreased baking sheet. Bake 10 to 12 min., or until golden brown. Serve piping hot with butter and jelly, honey, jam or syrup. Makes 16 medium biscuits. 1. Pour oil and milk into flour. 2. Knead easily... on waxed paper. 3. Roll out between waxed papers. 1. Beat just until smooth. 2. Pour batter into generously buttered square pan. 3. Or spoon batter into generously buttered corn stick pans. Canary Corn Sticks From Ohio. 1 egg 1⅓ cups buttermilk ⅓ tsp. soda ¼ cup GOLD MEDAL Flour 1⅓ cups corn meal 2 tbsp. sugar 3 tsp. baking powder 1 tsp. salt ¼ cup soft shortening (bacon fat is good) Corn Cake From Kentucky. 1 egg 1 cup plus 2 tbsp. milk ¼ cup GOLD MEDAL Flour 1¼ cups corn meal 2 tbsp. sugar 3 tsp. baking powder 1 tsp. salt 3 tbsp. soft shortening (bacon fat is good) Corn Bread From Arkansas. 2 eggs 2 cups buttermilk 1 tsp. soda 2 cups corn meal 1 tsp. salt Heat oven to 450° (hot). Generously butter 12 muffin cups or corn stick pans or a square pan, 9x9x1¼". Heat in oven while mixing batter. Beat egg(s). Measure flour by dip-level-pour method or by sifting (see p. 6). Beat in rest of ingredients with rotary beater just until smooth. Pour or spoon batter into hot pans until almost full. Bake 10 to 15 min. for corn sticks or muffins, 20 to 25 min. for corn bread; or just until set. Serve piping hot with butter. Cut corn bread (baked in square pan) into squares. Makes about 12 muffins, corn sticks or pieces.