J.P.'s Big Daddy Biscuits

This biscuit recipe will produce the biggest and fluffiest biscuits in the history of the world! Serve these gems with butter, preserves, honey, or gravy, or use them as dinner rolls... You get the picture, they go with everything. The dough can also be prepared several hours, and up to a day, ahead of time. You may have to make a few batches before you get desired results: humongous biscuits!

Print Recipe

Prep Time 30

Cook Time 15

Total Time 45

Course Snack

Cuisine American

Servings 6 people

Calories 1718.3 kcal

Equipment

1 Large Mixing Bowl
1 Whisk
1 Pastry Blender Alternatively, use two knives or your fingertips to cut in the shortening.
1 Biscuit Cutter A large juice glass dipped in flour can also be used.
1 Baking Sheet No need to grease for this recipe.

Ingredients

Main

2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon white sugar
1 teaspoon salt
⅓ cup shortening or butter
1 cup milk

Instructions

Gather all ingredients and preheat the oven to 425 degrees F (220 degrees C). Dotdash Meredith Food Studios
Whisk flour, baking powder, sugar, and salt together in a large bowl. Cut in shortening until the mixture resembles coarse crumbs. Dotdash Meredith Food Studios
Gradually stir in milk until dough pulls away from the side of the bowl. Dotdash Meredith Food Studios
Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter 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. Dotdash Meredith Food Studios
Bake in the preheated oven until the edges begin to brown, 13 to 15 minutes. Enjoy! Dotdash Meredith Food Studios

Notes

For exceptionally tender biscuits, ensure your shortening or butter is very cold. When cutting in the fat, work quickly to prevent it from melting. A common pitfall is overworking the dough; knead just enough to bring it together, as excessive handling develops gluten, leading to tough biscuits. When cutting, press straight down with your cutter—twisting seals the edges and can inhibit a proper rise. For an added touch, brush the tops with melted butter immediately after baking for a golden sheen and richer flavor. Consider using buttermilk instead of regular milk for a subtle tang and even softer crumb.