Skip to main content New<> this month
Get the Allrecipes magazine

J.P.'s Big Daddy Biscuits

Rated as 4.64 out of 5 Stars

"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 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."
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list. Go to shopping list.


45 m servings 282
Original recipe yields 6 servings (6 grand sized biscuits)


{{model.addEditText}} Print
  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. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
  4. Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.


  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 282 calories; 12.6 36.4 5.6 3 649 Full nutrition

Explore more


Read all reviews 3k
  1. 4324 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars
Most helpful positive review

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 ma...

Most helpful critical review

These biscuits tasted OK, but they were very dense and doughy. (Is that a word?) The search for a great biscuit recipe continues.

Most helpful
Most positive
Least positive

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 ma...

Very good! I make them with half whole wheat flour and half all purpose, and I use butter instead of shortening (I like to avoid trans fats). This is the biscuit recipe I added to my permanent...

Excellent recipe ! Being a single guy -no shortening or milk in the fridge, I used butter and a cup of beer. Go ahead and laugh, but they came out great.

These biscuits had a great texture, rose beautifully and were so easy to make. The only drawback was that they were bland and definitely had a slight baking powder taste. I made them a second t...

Mandy14 - The instructions say to knead 14-14 TIMES, NOT 14-15 minutes! The object is to handle the dough as little as possible.

These are exceptionally good. Very similar to my mom's "baking powder biscuits", but these are moister then hers. I made the "creamed chicken over biscuits" recipe from this site to go with thes...

Simple and tasty! One tip though...don't knead the dough! Kneading this mixing with produce a tough textured biscuit. Mix it just till it holds together...pat into a 1 1/2 inch thick circle.....

This is a good basic biscuit recipe minus the sugar - adding sugar makes a biscuit a scone. I've been making biscuits every AM for 30+ years and I've found that it's really the techniques that ...

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. ...