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.
Recipe Card
OGB - One Giant Biscuit
Ingredients
- 2 1/2 cup White Lily Self-Rising Flour
- 1/2 teaspoon salt
- 2 tablespoons sugar (optional)
- 1 cup buttermilk
- 2/3 cup heavy cream
- 1/4 cup vegetable oil
- 2 tablespoons butter, melted
Instructions
- Preheat the oven to 450°F and spray an 8x8 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.
In the oven with 5oz sharp cheddar & substituting bacon grease for veggi oil. Should be really great. Recipe is virtually identical to Shirley Corriher’s “Touch of Grace” drop biscuits from “Cookwise” She uses less SR flour, but heavily dusts scooped biscuits in AP flour which comes close to making up the difference. AP used for dusting to prevent bitter taste from SR flour when it browns.
That sounds amazing! I was taught to make Touch of Grace biscuits by the test kitchen director at White Lily and Martha White years ago and it’s been a favorite ever since.
This will be my second year using this recipe as the basis for my daughter’s strawberry shortcake birthday cake. Works really well with fresh berries and mascarpone stabilized whipped cream. Thank you!
Sounds amazing!! Thanks for sharing the idea!
I made these Saturday morning. They were awesome. So much easier than rolled biscuits. I saved what was left and reheated them. I will definitely be making them again.
So glad to hear you enjoyed this, Deborah!
Making them for breakfast tomorrow. Yum! It will make breakfast so much easier.
Sure hope you enjoy!!
I’m dying to try this recipe because I have never been able to master rolled-out biscuits! I also wanted to say I love your new segment on Simply Southern.
Thanks so much, Linda! Hope you enjoy the biscuit!!
Biscuit perfection. TY
Ha! Thanks, Barbara!!!
Can one use a different milk rather than cream. I am worried for the fat content.
Pat
You can use half and half or milk, but the texture will be a little different.
I had a delicious and beautiful outcome with this recipe, thanks!
So glad to hear it turned out great for you!
In your instructions for the Biscuits you state to use a “Dish”, yet you show a “Pan”. And in baking one uses a different temperature for the two . May I suggest you be more careful in the use of the two words.
Actually, that’s incorrect. The instructions do call for a dish and the vessel in the images is also a dish – a ceramic baking dish. There is no “pan” in either place.
Finally a biscuit that I’m not afraid to make!!! Yea!! Have printed off the recipe and will trying soon and let you know how much we enjoyed them…. Thanks for an easy biscuit recipe!! 🙂
Ha! Hope it turns out great for you!!
I never use self rising flours… do you have the flour-baking powder/baking soda ratio available please? Looks very nice!
You can find it right here: https://southernbite.com/turn-all-purpose-flour-into-self-rising-flour/
My grandma and mom made biscuits in a pan or cast iron skillet when they were in a hurry. They just used the same recipe they used for the cut biscuits, just patted the dough in the pan. They were good.
It can be hard to get that dough just right for some folks, so this version makes it even easier.
On, now Stacey, I can actually make this biscuit. It turned out great and was very good. I didn’t change anything, just made it as per the recipe. I had to use the flour I was able to get in my neck of the woods. They don’t carry the White Lily brand here, but I keep hoping they will someday.
My attempts at making cut out or even drop biscuits have always been a disaster. I’m not a novice cook, been cooking for almost 60 years! Let me just say, my biscuits (before this one) have been like hockey pucks. LOL! Thank you for sharing this recipe.
Claudine in Fort Worth, TX
I’m just so glad it turned out great and you enjoyed it!!
I make similar stir together biscuit with butter but drop them with a three tablespoon scoop. Then I dust them with flour and pat them flat with my hand. You can hardly tell that they were not rolled and cut.
I do love a good drop biscuit.
Hi Stacey,I’m a big biscuit lover as my mother used to make the best biscuits in the World. My question to you is…Can I substitute self-rising flour with all-purpose flour? Then add baking powder and or baking soda? I have just discovered you so I’m eager to try some of your recipes. Thanks! June Wilson
You sure can! I have a video all about that right here: https://southernbite.com/turn-all-purpose-flour-into-self-rising-flour/
I love your recipe for Easiest biscuits but I am going to try this one. I looks fantastic and a quicker way for me to get my biscuit fix. For once I have all of the ingredients on hand. I will pass judgement once I have eaten half of them. And, no this does not look like cornbread to me. At all!!
Ha! Thanks, Pamela! I sure appreciate the confidence and hope you’ll enjoy this one as much as we have!
When you say heavy cream, is that whipping cream? Love your recipes.
They’re actually different, but they both will work.
great biscuit recipe
Thanks so much, Cathy!!
I think they look exactly like a cake style biscuit, my cornbread is golden yellow so I don’t see this recipe as cornbread. I think it’s an excellent way to provide biscuits in a very time efficient manner. Can’t wait to try them. The ingredients should make for a yummy biscuit with gravy, jam, ham et al!!!
Thanks, Martha! Sure hope you enjoy these!!
Cant wait to try!
I have a question…What can replace buttermilk? I as a rule dont keep buttermilk and use 2% milk but keep whipping cream all the time! Please advise so I can get started-we are big fans of your cream biscuits!!
Here’s a quick tip to make a buttermilk substitute that should work: https://southernbite.com/cooking-lesson-how-to-make-a-buttermilk-substitute/
Easy recipe! Can’t wait to try!
Sure hope you’ll enjoy this one!!
These don’t look like biscuits. It looks like cornbread, Stacey, my Friend.
You and I must have vastly different ideas of what cornbread looks like.