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JP's Big Daddy Biscuits

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In this video, 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! See more quick bread videos >>

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Comments

nek

nek

WOW! These are great. I used what was on hand: salted butter, kosher salt, 2% milk, and unbleached bread flour. Other ingredients were as listed in the recipe; the baking powder was very fresh. Instead of kneading, I added the milk all at once and stirred about 8 strokes, removed dough from the bowl, and then GENTLY patted it into a 7 - 8 inch diameter shape. The recipe made 9 large and fantastic biscuits! My mom grew up on a Texas farm/ranch during the Depression, had biscuits for breakfast every morning of her childhood, and adores the things, even ones I consider to be inferior. I'm surprising her with fresh biscuits from this recipe tonight at supper. These are the best biscuits I've ever eaten. No exaggeration! Don't overwork the dough or let them get very brown in the oven. I ate one after 12 minutes and another after 15 minutes. They were SLIGHTLY brown around the bottom edge of the biscuits and melted in the mouth with butter and a little jam. GREAT recipe!

A.D.

A.D.

I now use coconut oil or butter or even margarine in anything that calls for shortening.

Nan

Nan

Shortening is a solid type vegetable oil. ie: Crisco in a can. Any grocery store.

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