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.
18 comments
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April 19, 2008 at 3:40 pm
Joy
Tried these this morning, and they were DELICIOUS! The only thing I did that MIGHT be considered different was to use butter-flavor Crisco instead of just plain ol’ shortening.
I have posted pictures of my successful baking attempt <a href=”http://fivejs.wordpress.com/2008/04/19/hail-jenny-giver-of-scrumptious-biscuit-recipes/)here.
April 19, 2008 at 3:49 pm
Joy
Ack! I left out the quote!!!!
Here I go again. For pictures of the biscuits, click here.
(If this doesn’t work, Jenny, feel free to delete it!!)
April 19, 2008 at 3:56 pm
runningamuck
I have thought of using the butter-flavored Crisco also. But I’ve yet to have it on hand when baking these so it’s gone untried so far. Let me know if you try them that way before me. To my mind’s tastebuds it seems like they’d be heavenly.
April 19, 2008 at 3:58 pm
runningamuck
Your link works perfect by the way. Thanks! You totally rock.
May 1, 2008 at 8:31 am
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July 13, 2008 at 10:27 pm
jainhollie
I really want to try these, I just have one question (as someone who’s never made biscuits from scratch before) – when you cut out the biscuits, is it kosher to lump together the scraps and cut out some more, or does that make them all wonky?
Yes, wonky. :p
July 14, 2008 at 12:31 am
runningamuck
Well, you’ll love this recipe Jainhollie! Don’t be afraid. I’ve used this recipe as a “drop” biscuit (no rolling or cutting involved) and the cutting. And I keep going after the first semi-roll out is used up (I smoosh it out with my hands more often than rolling per se. But if I was making them for company I’d roll more, squish less). I use every last bit. I would recommend doing your best not to smoosh it over and over as it breaks down the wonderful fluffiness that the baking powder creates. But yes, use those scraps to make a last “drop” biscuit. You’ll need something to “test” before you serve it anyway, right?! =0)
Let me know how it goes!
July 14, 2008 at 9:51 am
jainhollie
Oh, I will! I’m just out of flour at the moment… have to get Ty to get me some on his way home from work today!
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