One Buttery Biscuit!

by zesty on October 27, 2010 · 8 comments

It is the middle of the week already!  I cannot believe it.  On Monday night I was feeling an urge to bake.  Cooking Junior is all about helping me bake and I love it.  We tackled a new biscuit version.  We opted to switch out the normal inclusion of shortening for the biscuit and opted to go with butter.  I was searching around for a different biscuit recipe and I came across J.P’s Big Daddy Biscuits.  Can you really go wrong with a name like that?  The intro before the recipe goes a little like this:

“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.”

The results were amazing! I made a double batch and at the end of the night there were all but 4 biscuits remaining. I made them medium size but they would be fun to make jumbo!


  • 2 Cups all-purpose flour
  • 1 Tbsp. Baking powder
  • 1 Tsp. Salt
  • 1 Tbsp. White sugar
  • 1/3 Cup Butter
  • 1 Cup Milk


  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.
  4. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
  5. Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.
  6. ENJOY!

Zesty Tip: You can brush the tops with milk before and after baking I touch them up with some melted butter for added softness and flavor.

Some of the comments were:

  1. “Dad, these are definitely double thumbs up!”
  2. “Umm Dad can I have a third biscuit”
  3. “Oh Wow these are very good.  I don’ t think I will need to have any supper as I already had 3 biscuits”

I hope you have a great Wednesday.  Let me know your favorite biscuit recipe.  Do you think we should have a biscuit bake off competition?  Would that be fun?  Talk to you on Friday.

Take care


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{ 6 comments… read them below or add one }

1 brandi

Those look SO good! I love making biscuits at home.


2 Jersey Girl Cooks

Love how high they came out. I am bookmarking this for my next batch of biscuits.


3 Marianne

Those are some mighty big biscuits! My mom made her usual cheddar baking powder biscuits this week, but they definitely don`t look like that.


4 Sues

Wow! You can seriously see how buttery and delicious these biscuits are. And I just love that they’re XL!!


5 DailyChef

Delicious! I love a good biscuit. I’ll wait to see your gravy recipe next ;)


6 Bill Gent

I have made JP’s biscuits many times. I love them. They seemed to not rise as much when I made them bigger but I have a cruddy oven.


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