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J.P.'s Big Daddy Biscuits

J.P.'s Big Daddy Biscuits

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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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 282 kcal
  • 14%
  • Fat:
  • 12.6 g
  • 19%
  • Carbs:
  • 36.4g
  • 12%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 649 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
  3. 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.
  4. Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.
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Reviews

COOKIECLAIRE
2957
12/23/2003

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 !!

GBOLLER
1996
5/11/2005

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. :)

SELEA
1312
2/25/2013

Mandy14 - The instructions say to knead 14-14 TIMES, NOT 14-15 minutes! The object is to handle the dough as little as possible.