Instructions: 1. Preheat your oven to 450 F. Organize all your room temperature ingredients and supplies.

2. Do not oil your heavy duty nonstick baking sheet.

3. In a medium-large bowl, "lift and sift" together: 2 C "loose and level" organic unbleached white flour, 1T sugar, 1 t salt, and 4t level baking powder.

4. Pour 4 T (or 1/4 C) olive oil all over the flour mixture, then stir the oil into your flour mix with a fork for maximum 30 seconds.

5. "Pinch and fluff" the oily flour mixture with your fingers for a minute, until you have lots of little, light floury balls. Stop worrying. Its supposed to look and feel like that!

6. Pour 3/4 C milk all over the flour/oil mixture, then gently stir the milk into your mixture for 10 strokes. If the batter is wet and gooey, stir in a few extra handfuls of flour (maximum: 1/4 C). If the batter is dry and floury, stir in a few more tablespoons of milk (maximum: 1/4 C). Your batter dough is supposed to be wet!

7. Gather and scrape your wet dough onto a floured counter, then sprinkle the dough with an additional half handful of flour. Gently "pull-knead" the mass into a roundish shape, dusting the counter and dough with flour as needed.

8. Pat the shaggy dough into a 1/2" thick rough circle. Cut into rounds up to 3" across (or pull off or spoon off roundish blobs), then place the sticky pre-biscuits onto your heavy nonstick baking sheet. Think: QUICK, GENTLE, and STICKY-WET.

9. Place the full baking sheet into your oven. Bake at 450 F for 8 minutes, or until the bottoms of the biscuits are light to medium brown. Its better to underbake them. After a few times you will be able to know when they are just right.

10. Cool your baked biscuits on a wire rack, if you dont eat them immediately.

11. Let the biscuits cool for two hours. Store them (not a chance!) in a Ziploc bag at room temperature. Better idea: eat them right away with appreciative family/friends, and make some more.

Bernie says: "The moister the dough, the lighter the biscuit. Your dough should be as wet as possible and still hold its shape. The most tender biscuits are handled and kneaded just enough to mix your dry ingredients with the fat and the liquid, perhaps 5 to 10 quick kneads in all. The lightest biscuits are dropped from a spoon; the heaviest are pressed and cut."

UTENSILS: measuring cups, measuring spoons, stirring spoon, spatula, mixing bowls, towels, baking sheet, cooling rack, timer, scraper, sponge, scrub pad, thermometer, oven mitts, forks.

INGREDIENTS: olive oil (or Crisco), milk, organic unbleached white flour, sugar, baking powder, salt.

HELPFUL HINTS:
BAKING (Too long makes biscuits dry; watch for brown bottoms)

DOUGH (Too sticky is better than too stiff)

EATING (Too soon after baking gives you indigestion)

KNEADING (You dont need much at all with biscuit batter)

OIL/CRISCO (Too much is better than too little)

PRE-HEATING (Too long or hot is better than too short or cool)

SALT (Too little is better than too much)

TEFLON BAKING SHEET (Buy one! Heavy is better than light)

SUGAR (Too little is better than too much)

MILK (Room temperature is best with this recipe)

TEMPERATURES (You want everything to be room temp)

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