Big Daddy Biscuits
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon granulated sugar
1/3 cup shortening
1 cup milk (or less)
Mix dry ingredients together. Cut shortening into dry mixture using a pastry cutter until all the shortening is in very small pieces. Add milk. (I put about 3/4’s in first and then stir a bit to see if I need the whole cup or not) You can mix this pretty thoroughly, just don’t beat it to death as that tends to “kill” the baking powder and it’s ability to make the biscuits nice and tall. * Flatten out with hands and cut into biscuit shapes with a large cup or mug. Place on ungreased cookie sheet and back for 10 -15 minutes at 425 degrees. (I like my biscuits light golden so I always start the timer at 10 minutes and then recheck every minute or so after that to make sure they don’t get to brown) Makes 6 large biscuits.
* You can refrigerate the dough at this point if you’d like and save it to use the following day. Biscuits seem to get even “poofier” as the baking powder has more time to work when you do this. Just roll it up securely in a sheet of foil or plastic wrap and toss it in the fridge.
I use this recipe for everything. I’ve used it as the dumplings in Chicken and Dumplings, used them instead of rice under Chicken ala King, I’ve added garlic to the recipe (yum!), as the biscuits for Biscuits and Gravy, and served with chowder, never mind all the times I use them as a last minute addition to a dinner. They are fast to make and I always have these ingredients on hand so there’s no special shopping involved.
Try them out tonight and let me know what you think.