You’ll see how to make big, big, extremely massive biscuits. The secret to these extra-large biscuits is the baking powder, which produces big fluffy biscuits. See how to make them just right! Check out John’s 5-star recipe for JP’s Big Daddy Biscuits. These versatile biscuits are great topped with butter and jam, honey, or slathered with gravy—or served as dinner rolls or topped with strawberries and cream for dessert! Oh yeah, these biscuits do it all!
How to Make Big Daddy Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1/3 cup shortening
- 1 cup milk
- Preheat oven to 425 degrees F (220 degrees C).
- In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles a coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
- 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.
- Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.
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