Recipe by John Pickett
"This recipe will produce the biggest biscuits in the history of the world! Serve these gems with butter, preserves, honey, gravy or they can also be used as dinner rolls...you get the picture. The dough can also be prepared several hours, and up to a day ahead of time. If so, turn dough out onto aluminum foil that has been either floured, lightly buttered or lightly sprayed with cooking spray. Roll up foil until it is sealed, and refrigerate. Don't be surprised if your biscuits rise even higher because the baking powder has had more time to act in the dough. You may have to make a few batches before you get desired results: desired results equals huge mongo biscuits."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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 !!
These biscuits tasted OK, but they were very dense and doughy. (Is that a word?) The search for a great biscuit recipe continues.
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. :)
Mandy14 - The instructions say to knead 14-14 TIMES, NOT 14-15 minutes! The object is to handle the dough as little as possible.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
J.P.'s Big Daddy Biscuits
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 113
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See the trick to making huge fluffy biscuits.
See how easy it is to make fluffy, flakey homemade biscuits.
Watch how to make this quick tea time treat.