J.P.'s Big Daddy Rolls
This makes big gorgeous biscuits full of flavor; found the recipe on the internet and I have no clue where (it was a few years back)
This makes big gorgeous biscuits full of flavor; found the recipe on the internet and I have no clue where (it was a few years back)
- Carbohydrate 46.0819500008869 g
- Cholesterol 5.02268771333333 mg
- Fat 8.23958758333333 g
- Fiber 1.61960002391776 g
- Protein 5.61230000000368 g
- Saturated Fat 3.24432681275 g
- Serving Size 1 1 Serving (77g)
- Sodium 187.147333623796 mg
- Sugar 44.4623499769691 g
- Trans Fat 0.502768320333332 g
- Calories 283 calories
Step-by-step
- Preheat oven to 425F.
- Combine the flour, sugar, baking powder and salt.
- Cut shortening into the flour mixture until it resembles coarse crumbs akin to the consistency of corn meal.
- Stir in milk.
- Mix dough until it pulls away form the bowl.
- Dough should be sticky.
- Turn dough onto a floured work surface and knead for about 15 to 20 turns.
- Pat or roll out dough to 1 inch thick.
- Cut biscuits with a large cutter or juice glass dipped in flour.
- Repeat until all dough is used.
- Brush excess flour off the biscuits and place on an ungreased baking sheet.
- Bake at 425F for 13 to 15 minutes.
- The dough can also be prepared several hours and up to a day ahead of time.
- If so, turn dough out onto aluminum foil that has been either floured, lightly buttered, or lightly sprayed with cooking spray.
- Roll up foil until it is sealed and refrigerate.
- Don't be surprised if your biscuits rise even higher because the baking powder has had more time to act in the dough.
- Be Patient with yourself.
- You may have to make a few batches before you get desired results (desired results = huge mongo biscuits).
- Results will improve as you develop your own system.
- Makes 6-7 grand size rolls
Shortening does the heaviest lifting in this formula. Fat coats flour proteins, inhibiting gluten development to keep the interior tender rather than tough. Cutting solid fat into dry components requires a pastry blender or two knives until the texture matches coarse cornmeal. Warm hands melt fat prematurely, which destroys flakiness. Milk introduces moisture and activates the chemical leavening agents. Baking powder supplies the lift, reacting twice: once upon hydration and again under oven heat. Large biscuits demand high heat to expand rapidly before the fats melt away completely. Operating an oven at 425 degrees Fahrenheit creates the necessary thermal shock. This method diverges from laminated doughs like croissants by relying purely on chemical leavening instead of water evaporation from butter sheets. Fresh baking powder produces maximum carbon dioxide release, whereas old containers sitting open in the pantry lose potency and yield dense, flat results. Kneading must remain brief, restricted to fifteen or twenty turns on a floured surface. Overworking develops excess gluten networks, yielding chewy bread instead of tender crumb structures. Rolling the dough to a full one-inch thickness guarantees vertical rise rather than lateral spreading. Scraping and re-rolling dough scraps creates irregular layers, so cut shapes closely together on the first pass. Brushing off excess surface flour prevents a bitter, powdery crust from forming during the thirteen to fifteen minute bake. Chilling unbaked portions wrapped tightly in foil delays the secondary gas production safely for up to twenty-four hours.
