One Giant Biscuit OGB Brand

My First Giant Biscuit

I still remember my first giant biscuit. I was visiting my Aunt May. Her kitchen always smelled like heaven. She pulled this golden, puffy cloud from the oven.

We ate it warm with honey. It was so soft and cozy. I knew I had to learn how to make it. It just feels like a hug from the inside.

Why This Recipe Works

This recipe is special. You mix everything in one bowl. That means less washing up for you later. I always like that part.

The batter will look a little lumpy and wet. That is perfectly okay. Do not try to make it smooth. Over-mixing makes biscuits tough. A gentle hand makes them tender.

Let’s Make It Together

Heat your oven to 450°F. Grease an 8×8 baking dish. In a big bowl, mix the flour, salt, and sugar if you like a little sweet.

Make a hole in the middle of the flour. Pour in the buttermilk, cream, and oil. Stir it just until it comes together. Doesn’t that smell amazing already?

A Little Biscuit Secret

Here is a fun fact for you. The steam from the heavy cream and buttermilk is what makes the biscuit rise so high in the oven. It’s like a little science magic show.

That is why this matters. Using cold ingredients helps create that steam. So don’t let your milk get too warm. It makes all the difference between good and great.

The Best Part

Spread the dough in your pan. Bake it for about 25 minutes. You will know it’s done when the top is a beautiful golden brown.

Take it out and brush the top with melted butter. Oh, that buttery shine! Let it cool for just five minutes. Then you can cut it into nine perfect squares.

Your Turn to Share

This giant biscuit is a blank canvas. Do you like yours with jam or with gravy? I can never decide. Tell me your favorite way to eat a warm biscuit.

What is the first thing you learned to bake? Was it a happy success? I love hearing your kitchen stories. Sharing recipes is how we share love.

Why Cooking Together Matters

This is the second reason this matters. Cooking is not just about food. It is about making memories with people you love.

My granddaughter and I make this biscuit almost every Sunday. We talk and laugh. The simple act of baking can bring so much joy. Who will you share your giant biscuit with?

Ingredients:

Ingredient	Amount	Notes
White Lily Self-Rising Flour	2 1/2 cups
Salt	1/2 teaspoon
Sugar	2 tablespoons	Optional
Buttermilk	1 cup
Heavy Cream	2/3 cup
Vegetable Oil	1/4 cup
Butter	2 tablespoons	Melted, for brushing after baking

My One Giant Biscuit

Hello, my dear! Let’s bake my One Giant Biscuit. It’s like one big, fluffy cloud of goodness. I love making this on a lazy weekend morning. The whole house fills with a warm, buttery smell. It reminds me of my own grandma’s kitchen. She always said good food brings people together. I still think of her every time I bake.

This recipe is wonderfully simple. You just mix a few things and pop it in the oven. No need to roll and cut out each biscuit. You get one giant, golden-brown beauty. Then you cut it into soft, warm squares. Doesn’t that sound wonderful? Let’s get our hands floury and begin.

• Step 1: First, get your oven nice and hot. Set it to 450°F. Then take an 8×8 baking dish. Give it a good spray with nonstick spray. I use my grandma’s old metal pan for this. It makes the edges extra crispy. I still laugh at that.
• Step 2: Now, grab a big mixing bowl. Put in your self-rising flour, salt, and sugar. The sugar is your choice. I like a tiny bit of sweetness. Use a whisk to mix it all up. Then make a little hole in the middle of the flour. We call this a “well”. It’s like a little swimming pool for the wet ingredients.
• Step 3: Pour the buttermilk, heavy cream, and oil into that well. Buttermilk makes the biscuit so tender. Now, stir it gently. Just until everything is combined. (My hard-learned tip: if you stir too much, your biscuit will be tough!). The batter will look a bit lumpy and wet. That is perfectly okay. It should look like wet cottage cheese.
• Step 4: Scoop your batter into the greased pan. Spread it out evenly with a spoon. It doesn’t have to be perfect. Now, into the hot oven it goes! Bake it for about 25 minutes. You’ll know it’s done when the top is a beautiful golden brown. Doesn’t that smell amazing?
• Step 5: Take your giant biscuit out of the oven. Be careful, it’s hot! Immediately brush the top with the melted butter. This makes it shiny and extra delicious. Let it sit in the pan for about 5 minutes. This is the hardest part, waiting! Then cut it into 9 squares. What’s your favorite thing to put on a warm biscuit? Share below!

Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 9 servings
Category: Breakfast, Bread

Three Fun Twists to Try

This giant biscuit is a wonderful blank canvas. You can mix in so many tasty things. Just stir them in with the flour before you add the wet ingredients. It’s so fun to get creative. Here are a few of my favorite ideas.

• Cheesy Herb: Add a cup of shredded cheddar cheese and a teaspoon of dried herbs. It’s so savory and good with soup.
• Berry Sweet: Gently fold in a half-cup of fresh blueberries or raspberries. A dusting of sugar on top makes it a dessert.
• Garlic & Chive: Mix in a minced garlic clove and two tablespoons of chopped fresh chives. Perfect for a fancy dinner side.

Which one would you try first? Comment below!

Serving Your Masterpiece

Oh, a warm biscuit straight from the oven is pure joy. I love to pull one apart and watch the steam rise. For breakfast, slather it with soft butter and sweet strawberry jam. For dinner, serve it next to a big bowl of chili. It’s perfect for sopping up the very last bit. You could even make a mini sandwich with a sausage patty inside.

What should you drink with it? A tall, cold glass of milk is always my top choice. It just goes together. For the grown-ups, a crisp hard apple cider is lovely. It cuts through the richness so nicely. Which would you choose tonight?

Keeping Your Giant Biscuit Cozy

Let’s talk about keeping your giant biscuit tasty for later. First, let it cool completely. Then wrap it tight in plastic wrap. It will stay fresh on the counter for two days.

For the freezer, I cut the big biscuit into squares. I wrap each one individually. This way, you can grab just one for a quick treat. I remember doing this for my grandkids’ after-school snacks.

To reheat, pop a frozen square in the toaster oven. Warm it at 350°F for about 10 minutes. This brings back that fresh-baked feel. Batch cooking like this saves you time on busy mornings.

A little planning means a warm biscuit is always close by. Have you ever tried storing it this way? Share below!

Biscuit Troubles and Easy Fixes

Sometimes biscuits don’t turn out quite right. Do not worry. I have seen it all in my kitchen. Here are some simple fixes for common problems.

Is your biscuit too dense? You probably mixed the dough too much. Stir it just until it comes together. I once made a brick because I was in a hurry. A light hand makes a fluffy biscuit.

Is the top not golden brown? Your oven might be a little cool. An oven thermometer helps you know for sure. A perfect bake gives you that beautiful, tasty crust. Is the middle a bit doughy? Just bake it a few minutes longer.

Fixing small issues makes you a more confident cook. You will love the results. Which of these problems have you run into before?

Your Biscuit Questions, Answered

Q: Can I make this gluten-free?

A: Yes. Use a gluten-free self-rising flour blend. The results will be just as good.

Q: Can I make the dough ahead?

A: You can mix it the night before. Keep it covered in the fridge. Bake it in the morning.

Q: What if I don’t have buttermilk?

A: Add one tablespoon of lemon juice to a cup of milk. Let it sit for five minutes.

Q: Can I make a smaller batch?

A: Absolutely. Just cut all the ingredients in half. Use a smaller baking dish.

Q: Is the sugar really optional?

A: It is. The sugar adds a tiny bit of sweetness. I always add it. *Fun fact: A little sugar helps the top get a beautiful golden color!*

Which tip will you try first?

From My Kitchen to Yours

I hope you love making this giant biscuit. It is a simple joy to share. My kitchen has always been my favorite place.

I would love to see your creations. It makes me so happy. Sharing food is a way we connect.

Have you tried this recipe? Tag us on Pinterest! I cannot wait to see your beautiful biscuits. Happy cooking!

—Fiona Brooks.