Vero, a blogging friend, wrote about her biscuits. The huge difference between hers and standard biscuits is that she used vegetable oil instead of solid shortening. I had to try it. I knew I had self-rising flour in the cabinet, only I didn’t. As Vero suggested, regular flour could be used if you added baking powder. Handling the dough was easy for me, because I’ve made biscuits regularly for 60 years. Normally I have spaces between my biscuits, but Vero said to use a round pan. I was shocked at how high the biscuits rose. These broke the record for me. The taste? As good as my Dad’s recipe. I’m sure many people I know would prefer Vero’s, because they were light and fluffy without much crust. I like crusty things. I plan to use her recipe again, using a cookie sheet but putting the biscuits close together. It’s fun to experiment, because even mistakes can be eaten and enjoyed.

The link to Vero’s biscuits is VERO’S BISCUITS | ~ VERO’S KITCHEN ~

Things have changed since I last linked a post, and I’m not sure this will work. Good luck.