My First Giant Biscuit
I remember the first time I made this giant biscuit. My grandson watched me pour the batter. He said it looked like a cloud. I still laugh at that.
When it came out of the oven, the whole house smelled like heaven. That warm, buttery smell is pure comfort. It makes everyone gather in the kitchen.
Why One Giant Biscuit is So Special
This recipe matters because it brings people together. You don’t make separate biscuits. You make one big one to share. Breaking bread with others is an old, kind tradition.
It also teaches us that food doesn’t need to be fancy. Simple ingredients can make the best meals. This is a good lesson for life, too.
Let’s Talk About the Batter
The secret is in the stirring. You just mix it until it comes together. The batter should look lumpy, like wet cottage cheese. Doesn’t that sound funny?
If you mix it too much, the biscuit gets tough. A light hand makes it soft and fluffy. I always tell myself, “A few lumps are just fine.”
A Little Biscuit Story
My neighbor once tried to make fancy biscuits. They were hard as rocks. Then she tried this one giant biscuit. Now it’s the only one she makes.
She was so proud. She called me to come see it. We ate it warm with honey. It was perfect.
Your Turn in the Kitchen
What is your favorite thing to put on a warm biscuit? Is it jam, honey, or just more butter? Tell me all about it.
Fun fact: The heavy cream in this recipe makes the top crust so tender. It’s like a magic ingredient.
Sharing is the Best Part
This giant biscuit is meant for sharing. Who would you share yours with? I love sharing mine with my family on a slow Saturday morning.
That first warm piece is the best. It feels like a hug from the inside. I hope you get to feel that, too.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| White Lily Self-Rising Flour | 2 1/2 cups | |
| Salt | 1/2 teaspoon | |
| Sugar | 2 tablespoons | Optional |
| Buttermilk | 1 cup | |
| Heavy cream | 2/3 cup | |
| Vegetable oil | 1/4 cup | |
| Butter | 2 tablespoons | Melted, for brushing after baking |
The One Giant Biscuit That Feeds a Whole Table
Have you ever wanted one giant, fluffy biscuit? My grandkids call it biscuit cake. It is so simple to make. You just mix and pour. No rolling or cutting needed. I love recipes that are kind to busy hands. This one never lets me down.
Let me walk you through it. First, get your oven nice and hot. I always preheat mine first thing. It is like welcoming the day with a warm hug. Now, grab a big bowl. Whisk your flour, salt, and that little bit of sugar together. Sugar is my secret for a happy golden top.
Step 1: Make a little well in your flour. It is like a tiny flour swimming pool. Pour the buttermilk, cream, and oil right into the center. Gently stir it all together. Do not overmix! A lumpy, wet batter is perfect. It should look like little curds of cottage cheese. (My first time, I stirred it smooth. The biscuit was tough! A hard-learned tip for you.)
Step 2: Pour that batter into your greased pan. Spread it out gently with a spoon. It does not need to be perfect. The oven works its magic here. Now, pop it in and wait. The smell that fills your kitchen is pure comfort. It reminds me of my own grandmas house.
Step 3: When it is golden brown, take it out. It will look so beautiful. Now, brush the top with melted butter. This makes it shiny and extra tasty. Let it cool for just five minutes. Then, slice it into nine perfect squares. What is your favorite thing to eat with a warm biscuit? Share below!
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 9 biscuits
Category: Bread
Three Fun Twists on Our Giant Biscuit
This recipe is like a blank canvas. You can paint it with so many flavors. I love getting creative on lazy Saturday mornings. Here are three of my favorite ways to mix it up. They are all so simple and fun.
Cheesy Herb Delight: Stir a handful of shredded cheddar and a sprinkle of dried rosemary right into the batter. The cheese gets all melty and wonderful.
Everything Bagel Biscuit: Before baking, sprinkle the top generously with everything bagel seasoning. It gives it a savory, crunchy bite everyone loves.
Cinnamon Sugar Swirl: Mix a tablespoon of cinnamon with the sugar. Swirl half of it through the batter and sprinkle the rest on top. It is like a breakfast dessert!
Which one would you try first? Comment below!
The Perfect Plate for Your Giant Biscuit
A warm biscuit is the star of any meal. For breakfast, I serve it with soft scrambled eggs and crispy bacon. The biscuit soaks up the egg yolk so nicely. For dinner, it is wonderful next to a big bowl of soup or a hearty stew. It is the best tool for cleaning your bowl!
For drinks, I have two favorites. A tall, cold glass of milk is a classic pairing. It is so comforting. For the grown-ups, a crisp, cold hard cider is lovely. It cuts through the richness of the biscuit beautifully. Which would you choose tonight?
Keeping Your Giant Biscuit Cozy
Let’s talk about keeping your giant biscuit tasty for later. Once it is cool, wrap it tightly. You can keep it on the counter for two days.
For longer storage, the freezer is your friend. Slice the biscuit into squares first. Wrap each piece well and freeze them in a bag.
To reheat, I just pop a frozen square into the toaster oven. It gets warm and a little crispy again. I once warmed one in the microwave and it got soggy.
Batch cooking this recipe saves you time on a busy morning. Having breakfast ready makes the whole day feel smoother. Have you ever tried storing it this way? Share below!
Biscuit Troubles and Easy Fixes
Sometimes biscuits can be tricky. But do not worry. I have some simple fixes for you.
Is your biscuit too dense? You probably stirred the batter too much. Stir just until the flour disappears. This matters because a light hand makes a fluffy biscuit.
I remember when my first biscuit was pale. My oven was not hot enough. Always make sure it is fully preheated. A hot oven gives you that beautiful golden top.
Is the middle not cooking through? Your pan might be too small. Use the right size pan for even baking. Getting it right builds your cooking confidence. Which of these problems have you run into before?
Your Biscuit Questions, Answered
Q: Can I make this gluten-free?
A: Yes. Use your favorite gluten-free self-rising flour blend. The texture might be a bit different.
Q: Can I make the batter ahead?
A: I do not recommend it. The biscuits will not rise as well. It is best baked right away.
Q: What if I don’t have buttermilk?
A: Add one tablespoon of lemon juice to a cup of regular milk. Let it sit for five minutes.
Q: Can I double this recipe?
A: Absolutely. Just use a 9×13 inch pan. You will need to bake it a few minutes longer.
Q: Is the sugar really optional?
A: It is. I like a tiny bit of sweetness. But your biscuit will be fine without it. Which tip will you try first?
Bake Some Memories
I hope you love making this giant biscuit. It is a simple way to make your kitchen feel like home. The smell of it baking is pure happiness.
Fun fact: This recipe uses both buttermilk and heavy cream. That is the secret to its super tender crumb!
I would love to see your creation. Sharing food is how we share our stories. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Grace Ellington.
OGB – One Giant Biscuit
Description
Your Ultimate Guide to making a single, giant biscuit that’s soft, fluffy, and perfect for sharing.
Ingredients
Instructions
- Preheat the oven to 450°F and spray an 8×8 baking dish with nonstick cooking spray.
- In a large bowl, whisk together the flour, salt, and sugar. Make a small well in the center of the flour. Pour the buttermilk, heavy cream, and vegetable oil into the well. Stir until just combined, being cautious not to over stir. The batter should look like wet cottage cheese.
- Spread the batter into the prepared pan. Bake for about 25 minutes or until golden brown. Remove from the oven and brush with melted butter. Allow to cool for about 5 minutes before slicing into 9 pieces and serving.
Notes
- If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.