High Altitude J.P.'s Big Daddy Biscuits

High Altitude J.P.'s Big Daddy Biscuits

Lela 124

Fluffy, big biscuits made with butter and buttermilk. These biscuits are not dry and do not crumble.

Modified from: J.P.'s Big Daddy Biscuits

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45 m servings
Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 440 degrees F (220 degrees C).
  2. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut the butter into small pieces. Cut in the butter with a pastry blender, until the mixture resembles coarse meal. Gradually stir in 3/4 cup of buttermilk and stir with a fork. Add the remaining buttermilk a teaspoon at a time until dough pulls away from the side of the bowl.
  3. Turn out onto a floured surface, and knead 4-5 times. Pat dough out to 1 inch thick. Cut biscuits with a large cutter (3 inches) or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
  4. Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.



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