B2 Easy Biscuits - serves 4

I love fresh-baked biscuits with weekend breakfast, soup, stew, or chili but hate all the mess and work. This quick fix will keep you from slaving and you will be astonished at just how good they are. No pain, no worries.

PREHEAT the oven to 450 F (232 C). In a mixing bowl, combine all dry ingredients and mix well. Very gently pour, without mixing or as little as possible, first the milk and then the oil into a measuring cup (it's a chemistry thing - don't ask why, just do it). Pour liquid all at once onto flour mixture and work briefly with a fork to form a soft dough.

TURN out dough onto a sheet of waxed paper and knead only about 5 or 6 times to make dough smooth (if you knead too much, the texture will suffer and they won't rise as much). Roll out dough to a thickness of about 3/4" and cut out biscuits using an unfloured 2 1/2" biscuit cutter or similar diameter drinking glass.

PLACE biscuits 1" apart on an ungreased baking sheet and bake on the middle rack for 10 to 15 minutes or until golden brown.