Grands Style Biscuits

Hello, my 4 year old loves Pilsbury Grands Homestyle Biscuits. It can be quite expensive keeping them in stock. Does anyone have a recipe for homemade that are very close? Thanks!



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Comments

  1. I use the southern style buttermilk biscuits on this site and they are great. Easy to make and if you crowd them on the baking pan they rise great and very fluffy. If you cut them big they will be a lot like Grands, I would think. Give them a try let me know what you think.

    http://www.recipezaar.com/Southern-Buttermilk-Biscuits-26110

  2. I found this recipe some years ago and love it.

    Mile High Biscuits
    3 c flour
    1 T sugar
    3 t baking powder
    1/2 t cream of tartar
    salt
    1/2 c shortening
    1 egg
    1.25 c milk

    –Sift dry ingredients together.
    –Cut in shortening
    –Add egg and milk
    –Mix well then knead for a minute or so.
    –Cut into biscuits and bake at 475 for 20 minutes or till done.

    This recipe also freezes very well, I double the recipe and once frozen on a cookie sheet place them in a zip lock bag for future use. When baking put biscuits on a cookie sheet and place in cold oven. Turn oven to 400. Bake for about 30 minutes or until done!!

    These biscuits are light, fluffy and quite large in height!!

  3. Using this recipe, make 5 big biscuits instead of the 10 recipe suggests:

    http://eatwheat.com/cookbook1/view_recipe.php?id=4

  4. Here’s how I make mine (measurements are approximate):
    Place 3 cups of self-rising flour in a bowl. Cut in a large scoop of shortening (about 1/2 to 3/4 cup) until mixture resembles meal with some pea-sized pieces of shortening. Add 1 1/2 to 2 cups of milk to make a sticky dough. Generously flour your countertop and put sticky dough on counter. Sprinkle flour over top and gently knead in, adding more flour as needed, just until it is not sticky but is still soft. Pat out to 1/2 inch thickness and cut with large biscuit cutter. Bake in hot oven (450 F) for about 15 minutes or until golden brown. Also, I have had success cutting the biscuits out, placing on a parchement paper lined baking sheet and placing in the freezer until frozen. To bake from frozen, place on baking sheet, let thaw for a few minutes, then bake as usual. I find that baking biscuits is more about feel every time than with precise measurements, as the flour will absorb the liquid at different rates depending upon the time of year, etc.

  5. Thanks for teh quick responses! I will try making one of these recipes this week:)

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