J.P.'s Big Daddy Biscuits

By Pattywak

Thanks to J.P., I can finally make biscuits after 10 years of trying different recipes and mixes. I would suggest for those people who want more flavor to use buttermilk instead of reg. milk. I also used additional baking powder (about 1&1/2 tablespoons). I also suggest baking them on the top rack of the oven if you are like me and your biscuits always brown on the bottoms and not the tops. They really do rise more if you prepare the dough several hours ahead and refrigerate until time to make them. I mixed up the dough the night before I planned to have them for breakfast. They turned out almost identical to the biscuits at the ever popular fried chicken restaurant. Fantastic, only I have to watch out or I will gain a ton of weight. I could eat them for three meals a day plus

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1/3 cup shortening or salt free butter or butter
• 1 cup milk

Details

Servings 1
Adapted from allrecipes.com

Preparation

Step 1

Directions

Preheat oven to 425 degrees F (220 degrees C).

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.

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. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.

Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.