Measure first 4 ingredients into bowl. Add cranberries and stir. Add cooking oil and milk. Stir to form a soft ball of dough. Add more milk if needed to make dough softer. Turn out on lightly floured board and knead gently 8 to 10 minutes. Roll or pat 3/4 inch to 1 inch thick. Cut with biscuit cutter. Place on ungreased cookie sheet close together, for moist sides 1 inch apart for crisp sides. Dab tops with milk for nicer browning. Bake in 425 degree oven for 15 minutes until nicely browned. Serve plain or with butter.