Master Biscuit Recipe

Master Biscuit Recipe


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. 

Skillet 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. 

Drop Biscuits:

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. 

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