Tea Biscuits I

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

Whisk together bread flour, cornstarch, baking powder, and salt in a large mixing bowl until evenly combined.

Add Mazola to the dry mixture and use fingertips or a pastry cutter to work the oil into the flour until the mixture resembles coarse breadcrumbs.

Pour in milk and stir gently with a fork until a soft, slightly sticky dough forms; do not overmix.

Turn dough out onto a lightly floured work surface and gently pat or roll to approximately ¾ inch thickness.

Cut biscuits using a 2-inch round cutter, pressing straight down without twisting, and arrange them 2 inches apart on the prepared baking sheet.

Bake for 12–15 minutes until the biscuits are pale golden and just firm to the touch.

Transfer biscuits to a wire rack to cool for 5 minutes before serving.