J.P.'s Big Daddy Biscuits

ok, I come from a family of very picky biscuit lovers. I looked all summer for a soft big biscuit and have FOUND IT ! I don't see why people have had problems with these. They are great and i make them all the time. I do substitute butter or margarine for the shortning, better flavor. For those who didn't get the desired results -- Try these tips: 1.Don't overmix the dough once you add the milk and only pat together (no real "kneading" or they will be tough). 2.only add the amount of milk you need, some days i have to use it all and then others i have a little left in the cup. 3. make sure the shortning or butter is cold 4.can brush with melted butter before and/or after baking for added softness and flavor and 5. can place closer together if yours still aren't soft Hope these help and thank you so much JP !!

A biscuit lover's delight! I did cut the total prep time to 10 minutes, or less. Add all dry ingredients to a food processor bowl, PULSE a couple of times to combine. Add shortening, PULSE once or twice to cut the shortening in. Add milk through tube and PULSE to mix. Follow steps 3 & 4. The 1st time I made them, to test, I baked 1/2 immediately and refrigerated the other 1/2. I found I like the refrigerated ones best. [Place the entire amount in a round cake pan, sprinkle the top with granulated sugar, bake and fill the cooled biscuit with sweetened strawberries for a wonderful shortcake!]

These are exceptionally good. Very similar to my mom's "baking powder biscuits", but these are moister then hers. I made the "creamed chicken over biscuits" recipe from this site to go with these. My 16 month old son loved it, he said mmmmm and clapped his hands. I cut out 6, and didn't get "Grand Biscuit" size as stated. I also only needed to use 3/4 c. milk instead of 1 c.. My mom says that the barometer affects how your biscuits turn out, (works the same with anything with yeast, such as bread) so, if it's raining or very humid, they won't rise as well. If it's hot and dry, they should rise beautifully. So I kind of go by that when I am adding the liquid and flour (amounts). After you've made enough biscuits, you can tell how their going to turn out by how the (uncooked) dough looks and feels. I was thinking about the post that said they turned out dry on the outside and moist inside, if they seem very hard, then I would think possibly, they were cooked at too high a temp. and/or were left in too long. Because my oven is very hot, I always turn it down by 25 degrees, and never assume that the time stated is going to be "perfect" for my oven, so I checked these after 10 minutes, and then watched them 2 to 3 minutes after. Anyway, you should enjioy these.

Simple and tasty! One tip though...don't knead the dough! Kneading this mixing with produce a tough textured biscuit. Mix it just till it holds together...pat into a 1 1/2 inch thick circle...then cut out.

These biscuits had a great texture, rose beautifully and were so easy to make. The only drawback was that they were bland and definitely had a slight baking powder taste. I made them a second time and substituted cultured buttermilk powder (4 TBS Saco brand) + 1 c. water in place of the milk; dropped the baking powder back to 2 tsp; and added 1/2 tsp baking soda. Oh my goodness....perfection....so flavorful and soft and fluffy! Absolutely the best I've ever made or eaten -- and I'm a southern girl who knows what a really great biscuit should be! :) JP, your recipe is a winner -- thank you so much! With the minor changes I mentioned, this will forever be my one and only biscuit recipe! If anyone else wants to try the changes, you can use liquid buttermilk instead of the powder if you'd like, but the powder always seems to give me better results.

Thanks to J.P., I can finally make biscuits after 10 years of trying different recipes and mixes. I would suggest for those people who want more flavor to use buttermilk instead of reg. milk. I also used additional baking powder (about 1&1/2 tablespoons). I also suggest baking them on the top rack of the oven if you are like me and your biscuits always brown on the bottoms and not the tops. They really do rise more if you prepare the dough several hours ahead and refrigerate until time to make them. I mixed up the dough the night before I planned to have them for breakfast. They turned out almost identical to the biscuits at the ever popular fried chicken restaurant. Fantastic, only I have to watch out or I will gain a ton of weight. I could eat them for three meals a day plus snacks! :o)

Very good! I make them with half whole wheat flour and half all purpose, and I use butter instead of shortening (I like to avoid trans fats). This is the biscuit recipe I added to my permanent file. **If you're new to biscuits, remember - any time you make biscuits (or scones or anything else that uses baking powder or soda to rise) you want to gently mix the dough JUST until the ingredients are all mixed-- don't maul it or knead it. The more you handle your dough the more the gluten develops and the tougher your biscuits (or pie crust, etc.) will be. :)

Excellent recipe ! Being a single guy -no shortening or milk in the fridge, I used butter and a cup of beer. Go ahead and laugh, but they came out great.

Absolutely wonderful! I added the milk gradually, as called for, & did not need the whole cup as the dough came together (tossed with fork) before that. I also did not knead, but simply patted gently to form a flat round. The less handling, the better, for great biscuits. After cutting, I let them rest for about an hour. They baked up huge, golden brown on the outside and soft & fluffy on the inside. A definate keeper & tasted great reheated this morning with butter & jam.

I am in LOVE