Feb 28 2011
This is another recipe from that old standby, All Recipes. The recipe promises to give you “the biggest biscuits in the history of the world,” and I do think that’s kind of a stretch. I have made them several times and I’ve still never noticed that these biscuits were much bigger than most other biscuits I’ve made. That being said, the recipe site also states that you’ll need 45 minutes to make them from beginning to end, and I don’t think they even take that long.
These are great biscuits to whip up when you want to offer bread with dinner (or just want a great snack) and are running low on time. They are easy to make, delicious, and really really fast! It doesn’t even call for yeast so there’s no waiting around for your dough to rise or having to pound it down and then wait some more. I’ve replaced the shortening with butter too when I didn’t have the former on hand and that doesn’t seem to make a whole lot of difference, they’re still very good!
The recipe also doesn’t call for any kind of oil or fat to be brushed over the biscuits before you put them in the oven; but I like to brush them with melted butter just before I pop them in to keep the tops from burning and drying out, and to add even more flavour to the biscuits. What I love most about these biscuits is that they are plain, so there’s lots of room to play around with it and add your own flavours. Cheddar cheese, olives, herbs, ham, and raisins are just a few ideas I’ve had for tasty biscuits!