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.
ok, I come from a family of very picky biscuit lovers. I looked all summer for a soft big biscuit and have FOUND IT ! I don’t see why people have had problems with these. They are great and i make them all the time. I do substitute butter or margarine for the shortning, better flavor. For those who didn’t get the desired results — Try these tips: 1.Don’t overmix the dough once you add the milk and only pat together (no real “kneading” or they will be tough). 2.only add the amount of milk you need, some days i have to use it all and then others i have a little left in the cup. 3. make sure the shortning or butter is cold 4.can brush with melted butter before and/or after baking for added softness and flavor and 5. can place closer together if yours still aren’t soft Hope these help and thank you so much.
To Make this Recipe You’Il Need the following ingredients: