Tips For Better Biscuits - cooking recipe

Ingredients

2 cups self-rising flour (like Martha White)
1/3 cup vegetable oil (or other oil)
1 cup milk or 1 cup buttermilk
1/2 teaspoon baking soda (if buttermilk is used)
self-rising flour, for surface

Preparation

Heat oven to 450\u00b0F.
In large bowl, add flour and make a well in the center for mixing.
Add oil to the well.
Stir the well as you add buttermilk mixing in more and more flour until all the flour is involved and the dough is sticky, gummy and on the verge of being \"too wet\". You may need less than 1 cup for this.
Turn out the dough onto a floured surface and with flour on your hands make into a very soft dough, sprinkling a little extra self-rising flour over it all as needed until no longer sticky.
Try not to work the dough at all or any more than necessary for it to be consistent throughout.
Pat out dough to 1/2-inch thickness.
Cut with floured 2 1/2-inch round cutter. Cut without twisting the biscuit cutter. Place on cookie sheet or greased cast iron skillet.
Bake at 450\u00b0F for 12 to 14 minutes or until golden brown.
Brush with melted butter.
Serve warm.