2 cups sifted Omega Flour
4 teaspoons baking powder
1 teaspoon salt
3 tablespoons shortening
2/3 cup milk
1. Turn on the oven; set at very hot (450-degrees).
2. Sift together: 2 cups sifted Omega Flour, 4 teaspoons baking powder, and 1 teaspoon salt
3. Work in with fork or pastry blender 3 tablespoons shortening.
4. When mixture looks like coarse cornmeal, stir in with fork 2/3 cup milk.
5. Turn onto a lightly floured board. Pat lightly until the dough is smooth. Roll into sheet 1/2-inch thick. Cut into rounds with floured cutter. Put on an ungreased baking sheet. Bake on the top shelf of oven 12 minutes, or until brown. Makes sixteen 2-inch or twenty-seven 1 1/2-inch biscuits.
Increase milk to 3/4 cup. Put rounds of dough into lightly greased, hot skillet. Cover; cook over very low heat until brown on underside, then turn and brown other side.
To use Omega Self-Rising Flour in the Master Biscuit Recipe or the Skillet Biscuits, simply omit baking powder and salt.
Increase milk to 1 cup in Master Biscuit Recipe. Drop dough by tablespoons onto a greased baking sheet. Bake as directed in the Master Biscuit Recipe. Makes 20 biscuits.
To use Omega Self-Rising Flour in Drop Biscuits, omit baking powder and salt and increase milk to only 3/4 cup.
These recipes are from Omega Flour Mill’s Baking is Easy, promotional cookbook, page 2.