SouthPStitches

I had a similar reaction eimay "I try to ignore the size but not looking in a mirror". Seriously though, there is a very good biscuit recipe I just used tonight for the allrecipes.com J.P.'s Big Daddy Biscuits. As good a recipe as I've come across

Kat Sews

My biscuits are always taller and tastier when I use beer instead of buttermilk.

dojo36

from the freezer to the oven to the table in about 15 minutes. buy pillsbury frozen buttermilk biscuits. they're great.

PuffinGin

Another person whose reaction when I saw that post title was similar to eimay's. I was thinking that I just don't talk about things like that on-line. My apologies to the OP. I'm sure all the other more serious answers will result in you being able to have bigger biscuits in the future.

tenngal

What "package" are you talking about? My bicuits are baaaaaaad. I'd love a recipe for just the 2 of us.

nannyrick

I use lard in my pie crust and is the flakiest crust ever. I hae used it for years.
I even heard Emeril LaGasse say that it makes the best crust and biscuits.
Everyone, try it you"ll love it.

EasyPeezy

I use Fannie Farmer's recipe with butter (instead of shortening) and buttermilk. Mine always comes out light, tall and fluffy. The trick is not to overwork the dough. Light hand just like making pie dough. You should still see a few pieces (pea size) of butter when you roll/pat the dough down before cutting. Happy baking!
Here's her recipe.
http://www.epicurious.com/recipes/fo...Biscuits-40048

OHSue

My favorites are also Angel Biscuits but that is because you can make them ahead of time and keep them in the refrigerator for later use.
But for regular biscuits I use a recipe from Cooks Illustrated called Mile High Biscuits. I don't think it is the ingredients as much as the handling. They use buttermilk and you do minimal mixing which is what folks here are already saying. But for me the real trick was that instead of rolling, to shape them you drop large spoonfuls of the dough inot a bowl of flour, roll it genlty in the flour until it is coated. I am always good at holding back on the mixing, but I usually mess up on the rolling and handling at that point. I also mix mine in a food processor, but that isn't necessary.

patimint

I started laughing as I saw the question "how big are your biscuits" my answer was "way to big, cause I eat to many biscuits". I know this is suppose to be a serious question & my apologies to the writer os this thread. By the way the Amish reciepe sounds really good. I am going to try it.

Deanne

a person after my own heart. I love the Pillsbury Grands, and they are big and fluffy! My family loves them!