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Big Batch Biscuits

Big Batch Biscuit recipe

Big Batch Biscuits

Got a crowd for dinner or breakfast? Here is a recipe that starts with 5 pounds of flour and yields about 60 biscuits.


  • 5 pounds flour
  • 1 1/2 ounces salt
  • 5 ounces sugar
  • 4 ounces baking powder
  • 28 ounces butter cold in small pieces
  • 4 1/2 cups milk very cold


  • Sift all dry ingredients together in a large mixing bowl.
  • Cut the butter into dry ingredients until the mixture looks grainy or mealy.
  • Add the milk. May require a little more or less milk depending on flour and humidity. Dough should not be sticky.
  • On a floured surface, knead dough ONLY two or three times until it barely holds together. Do not over mix or knead.
  • Roll out dough to about 1/2 inch. Cut into 2 inch biscuits. Place on lightly greased pan and bake at 425 degrees 10 to 12 minutes until just turning brown on top.


Dough may be refrigerated for a day or more.
This recipe courtesy of Maggie Mae’s Waterfront, Clearwater Beach, Florida
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