Master Biscuit Recipe

A vintage advertisement clipping from Omega Flour for a Master Biscuit recipe along with variations for Skillet Biscuits and Drop Biscuits.

Turn on oven; set at very hot (450 degrees).
Sift together 2 cups of sifted Omega Flour, 4 teaspoons of baking powder, and 1 teaspoon of salt.
Work in with a fork or pastry blender 3 tablespoons shortening.
When mixture looks like coarse corn meal, stir in with a fork 2/3 cup of milk.
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 top shelf of oven 12 minutes, or until brown.
Makes 16 2-inch or 27 1.5-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 under side, then turn and brown other side.
To use Omega Self-Rising Flour, in the Master Biscuit Recipe or Skillet Biscuits, simply omit baking powder and salt.

Increase milk to 1 cup in Master Biscuit Recipe. Drop dough by tablespoons onto 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.

Pastry Board

Biscuit Cutter

Baking Sheet

Course Breads

Cuisine American

Keyword Biscuit