OGB – One Giant Biscuit

Biscuits. They’re just a part of the culinary fabric of the South. I don’t remember many meals at my grandparents’ house that didn’t include biscuits. For some folks though, the thought of reading instructions that call for them to “cut the fat into the flour with a pastry blender” causes them to break out in hives. And I totally get that. Biscuits are a labor of love – with an emphasis on the labor part. 

For other folks, they may have the skill to turn out beautiful biscuits, but they just don’t have the time to go through the whole process.

This recipe is for all those folks. My crazy easy One Giant Biscuit recipe makes deliciously tender, light, fluffy, tall biscuits with no cutting fat into flour, no rolling out, and no fussy biscuit cutting. If you can stir ingredients together in a bowl, you can make these stellar biscuits. And I’m 100% serious! It’s the easiest way to make biscuits – ever!

The trick is creating a super wet dough (almost batter rather than dough) and baking it in one giant biscuit in the oven and then cutting it into individual biscuits. Sure you miss out on some of the golden brown edges you get with traditional biscuits, but we have to sacrifice a little something. And I bet you’ll be so impressed with these that you just might not even notice. 

Just look at how light and fluffy those biscuits are! I’m drooling over here!

These biscuits are great served with a little jelly or jam, a drizzle of honey or syrup, or even with a heaping helping of sausage gravy poured over them. I swear y’all are going to be impressed with yourselves when you make these. 

And they’re just so dad-blasted easy!

Now, my recipe calls for a little sugar – which I know can be a bit of a controversial ingredient in biscuits (though maybe not as controversial as putting sugar in cornbread, but still…). They will work just fine if you choose to leave it out, but I much prefer them with it. You can even reduce the sugar amount, if you wish. It’s totally up to you.