Big Daddy Biscuits

by Sheryl

This recipe makes the best biscuits in the world’s history! Serve these gems with butter, preserves, breadcrumbs, gravy, or even as dinner rolls. Before baking, you may make the dough several hours ahead or a day. If so, transform the dough out of a blurred, slightly buttered or lightly sprayed aluminum foil with cooking spray. Roll up the foil until screened and cold. Don’t be surprised if you even get more biscuits because the bakery powder had more time to do in the dough. You may need to do a few lots before you get the results you want: the results you want are like enormous biscuits of Mongo.

The ingredients you use to create this recipe are so simple that you can cook it at any time as all the ingredients are in your home. I was excited when I first stumble upon this recipe, knowing that I can recreate it and make it my go-to recipe. My family loves it, too, it is a win-win situation for me, an easy to bake biscuits that family loves.

Ingredients:

2 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
1 tbsp white sugar
1/3 cup shortening
1 cup milk

Directions:

1. Preheat oven at about 425 ° F (220 ° C).

2. Combine and whisk the flour, salt, baking powder, and sugar in a large bowl. Cut into the shortening until a coarse meal resembles a blend. Add and stir the milk until the dough pulls away from the bowl sides.

3. Turn to a floured surface, then knead 15 to 20 times. Pad dough or roll it out to 1 inch thick. Use a large cutter to cut the biscuits or juice glass dipped in flour. Repeat till you use all dough. Brush the excess flour and place it on an unfrozen baking sheet.

4. In a preheated oven, bake it at about 13 to 15 minutes, or until the edges begin to brown.

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