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In a large bowl, mix together the dry ingredients. In a smaller bowl, beat the egg and add milk and oil. Mix together and pour into dry ingredients. Stir together, then knead to incorporate all the flour. Turn out onto a lightly floured surface and roll to 1/4 to 1/2-inch thickness. Cut into shapes with cookie cutters and place on a baking sheet covered with greased or non-stick foil. Bake for 10 to 15 minutes or until the tops start to brown. If you want crunchier biscuits, turn off the oven and let the biscuits cool 2 or more hours inside the oven or until they're crunchy. Store in the refrigerator in an airtight container. (Hardened biscuits can be stored in a loosely covered container at room temperature.) |