Best 6 Dads Big Fluffy Biscuits Recipes
In the realm of breakfast and brunch, few dishes hold a more cherished place than the beloved biscuit. These fluffy, golden-brown rounds of dough possess an irresistible charm that has captured hearts and taste buds for generations. In our culinary journey today, we embark on a delightful exploration of Dad's Big Fluffy Biscuits, a recipe that promises to elevate your mornings with its irresistible combination of texture and flavor.
As we delve into the heart of this treasured recipe, we uncover a symphony of simple yet essential ingredients, each contributing its unique magic to the final masterpiece. All-purpose flour, baking powder, baking soda, sugar, salt, and butter are carefully blended together, forming the foundation of these delectable biscuits. Buttermilk, the secret weapon in this recipe, adds a delightful tang and richness that sets these biscuits apart from the ordinary.
The preparation process is a testament to the simplicity and beauty of this dish. With just a few deft movements, the dough is cut into rounds and arranged in a baking dish, ready to be transformed in the oven's warm embrace. As the biscuits bake, their aroma fills the air, promising a feast for the senses.
Emerging from the oven, these biscuits are a sight to behold. Their golden-brown exterior hints at the fluffy, tender interior that awaits. Each bite is a delightful dance of textures, with a crispy crust yielding to a soft, pillowy center. The buttermilk adds a subtle tang that perfectly complements the richness of the butter, creating a harmonious flavor profile that lingers on the palate.
Whether you prefer to savor them warm from the oven, slathered with butter and jam, or enjoy them as a savory accompaniment to your favorite stews and soups, Dad's Big Fluffy Biscuits are a versatile culinary delight that will surely become a staple in your kitchen. So gather your ingredients, preheat your oven, and embark on this delightful baking adventure. Let the aroma of freshly baked biscuits fill your home and create memories that will last a lifetime.
EASY HOMEMADE BISCUITS
Soft, fluffy, and so tender! These are my dad's famous biscuits and he shared all of his tips and tricks with me to get them just right. We've gotten so many comments from readers who have never been able to make proper biscuits that this recipe is foolproof and delicious!
Provided by Karly Campbell
Categories Bread
Time 25m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- Add the flour, Bisquick, baking powder, sugar, salt, and baking soda to a large mixing bowl. Stir well to combine the dry ingredients thoroughly.
- Add two tablespoons of the butter to the dough and use a spoon to press it into the flour mixture. I find it easiest to smear the butter against the sides of the bowl while working it into the flour. Once the first two tablespoons are completely incorporated, add in the last two tablespoons and repeat the process.
- Pour in the milk and stir with a spoon until just combined. The dough will likely be too wet. Add in more flour, one tablespoon at a time, until the dough is just dry enough to handle. Dough should come away clean from your fingers when you touch it, but stick to your fingers if you pinch it.
- Dump dough onto a well floured work surface. Sprinkle lightly with flour.
- Fold dough over on itself three times.
- Use your hands to pat the dough to 3/4 of an inch high.
- Cut dough out with biscuit cutter and place on baking sheet. Let sit 5 minutes before baking.
- Bake for 10-15 minutes or until tops are just beginning to turn golden. Do not overbake these!
Nutrition Facts : ServingSize 1 biscuit, Calories 158 kcal, Carbohydrate 20 g, Protein 3 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 14 mg, Sodium 348 mg, Sugar 3 g
DADDY'S BISCUITS
Steps:
- Preheat the oven to 450 degrees F. Lightly grease a 9-inch cake pan with nonstick cooking spray.
- Using a pastry blender or two table knives, cut the shortening into the flour until it resembles coarse meal. Use a fork to stir in the buttermilk to make a soft dough, or until the dough comes together and leaves the sides of the bowl. Continue stirring with the fork until all the flour is worked into the dough, then turn the dough out onto a lightly floured board and knead 3 or 4 times until smooth and manageable.
- With your hands or floured rolling pin, flatten the dough to a thickness of 1/2 inch. Cut the dough with a 2 1/2-inch floured biscuit cutter. Place the biscuits in the cake round 1 inch apart for crisp biscuits or almost touching for softer biscuits. Bake until lightly browned, 10 to 12 minutes.
DADS BIG & FLUFFY BISCUITS
My dad made all kinds of biscuits, but these fluffy ones are my favorite. They're great for breakfast w/ jam or used for breakfast sandwiches. They're also good w/ gravy, served w/ a nice country dinner.
Provided by sherry monfils
Categories Biscuits
Time 30m
Number Of Ingredients 6
Steps:
- 1. Heat oven to 425. In lg bowl, whisk together flour, baking powder, salt and sugar. Cut in butter until crumbly.
- 2. Slowly stir in milk. Turn dough out onto a floured surface. Knead about 20 times. Pat dough out to 1"-thick.
- 3. Cut biscuits w/ a juice glass dipped in flour, or a biscuit cutter. Repeat w/ remaining dough. Brush off excess flour from biscuits. Place biscuits on a baking sheet. Bake 13-15 mins, or until edges start to brown.
BIG DADDY BISCUITS
This recipe is from the All Recipe site by John Pickett with lots of great reviews. These biscuits are exactly what I was looking for. I modified the recipe just a bit due to suggestions by some of his reviewers and it worked great for me also. Thanks to him I can now bake biscuits I like! I'm going to make some ahead for the freezer since we liked this recipe so well.
Provided by Milkmans Daughter
Categories Breakfast
Time 45m
Yield 9 biscuits, 9 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- In large bowl, whisk together flour, baking powder, salt and sugar. Cut in the 1/3 Cup of butter (I cut the butter into very small cubes and then used a pastry blender) until the mixture resembles coarse meal. Gradually stir in the milk until dough pulls away from the side of the bowl.
- Turn out onto a floured surface, and knead 15 to 20 times (I didn't actually do this, I just patted it into a nice smooth mound and then flattened with my hands to the thickness I wanted - about 3/4 inch thick). Cut into biscuits (I used about a 2 inch size). Brush off excess flour and place biscuits onto a lightly sprayed baking pan (I use lightly sprayed foil for easy cleanup). Brush tops of biscuits with melted butter.
- Bake for 10-15 minutes (depending on your oven - I baked mine for about 10 minutes). I actually lift a biscuit off the pan and see if the bottoms are a nice light golden brown and then I remove from oven. I had about 9-10 biscuits from this mix.
FLUFFY CHEDDAR BISCUITS
These biscuits are golden and crisp outside, light and fluffy inside, and wonderfully cheesy inside and out. They come together in minutes, and triple basting them in butter (before baking, halfway through baking and once more when they come out of the oven) really takes them over the top. You may be tempted to skip the 3 tablespoons of sugar in this otherwise savory biscuit, but don't: It's the secret to the biscuit's tender interior. Inspired by Red Lobster's buttery biscuits, these are drop-style, which means you just scoop up the batter and gently plop it onto baking sheets. Try to handle the dough gently to avoid compressing it, which can result in a less-than-fluffy biscuit.
Provided by Erin Jeanne McDowell
Categories brunch, lunch, breads, quick breads, side dish
Time 45m
Yield 12 biscuits
Number Of Ingredients 10
Steps:
- Arrange the oven racks in the upper and lower thirds of the oven and heat the oven to 375 degrees. Line two baking sheets with parchment paper.
- In a medium bowl, stir the flour, sugar, baking powder, garlic powder, salt and paprika to combine. Add the 1/2 cup cubed butter and toss until each piece is coated completely in flour mixture. Use a pastry cutter or your hands to rub the butter into the flour, continuing to work the mixture until the butter is almost fully blended into the dough. There can still be a few larger pieces of butter, but none should be larger than a pea. If the butter feels soft or melty at any point, refrigerate the mixture in the bowl for 15 minutes before continuing.
- Stir in 1 1/2 cups/170 grams of the cheese into the flour mixture. Make a well in the center of the bowl. In a liquid measuring cup or in a small bowl with a spout, whisk the buttermilk and egg until well combined. Pour the mixture into the medium bowl and, using a wooden spoon, stir until the mixture is combined. Near the end, you may have to fold it over itself a few times in the bowl to make sure it's uniformly combined. (Resist the urge to use your hands so that the mixture doesn't get too soft or compressed.)
- Scoop the dough into 12 even portions (about 1/2 cup/80 grams each) onto the prepared sheet pan. Stagger the biscuits on the baking sheets. (You should have 6 biscuits per sheet pan.)
- Brush each biscuit with the melted butter (you won't use it all) and divide the remaining shredded cheese among the tops of the biscuits (about 2 teaspoons per biscuit).
- Transfer to the oven and bake the biscuits for 15 minutes, then brush each biscuit with butter again, and rotate the pans between the oven racks. Continue to bake until the biscuits are light golden and the cheese on top is deeply golden, 5 to 10 minutes more. The biscuits should spring back gently when touched in the center.
- Brush the finished biscuits generously with the remaining butter. Cool at least 10 minutes before serving warm (or cool completely and serve at room temperature).
FLUFFY BISCUITS
If you're looking for a flaky basic biscuit, this recipe is the best. These golden brown rolls bake up tall, light and tender. They're good on their own, but taste even better served warm and spread with butter or jam. -Nancy Horsburgh, Everett, Ontario
Provided by Taste of Home
Time 30m
Yield about 8 biscuits.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. In a bowl, whisk together first 4 ingredients. Cut in shortening until the mixture resembles coarse crumbs. Whisk together egg and milk. Add to dry ingredients; stir just until moistened. Dough will be wet. , On a well-floured surface, knead dough gently 8-10 times. Roll to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheet. , Bake until golden brown, 10-12 minutes. Serve warm.
Nutrition Facts : Calories 249 calories, Fat 13g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 407mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.
Tips:
- Use buttermilk for a tangy flavor and extra lift.
- Don't overwork the dough, or the biscuits will be tough.
- Cut the biscuits with a sharp knife or biscuit cutter and don't twist the cutter.
- Place the biscuits close together on the baking sheet, so they rise up and touch each other.
- Bake the biscuits in a hot oven until they are golden brown.
- Serve the biscuits hot with butter and preserves.
Conclusion:
These biscuits are a delicious and easy-to-make breakfast or snack. They are perfect for any occasion, from a casual weekend brunch to a holiday feast. With a few simple ingredients and a little bit of time, you can enjoy these fluffy, golden brown biscuits that are sure to please everyone at the table.
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