giant biscuit for biscuit and gravy lovers

This morning while we were making breakfast, I made the mistake of adding too much milk and butter to the biscuit mix. I added more mix but got afraid to add much more and so left the batter kinda runny. I told Preston, “There’s no choice. This is too runny for drop biscuits.” So he asked me what I was going to do. I sprayed the bottom of my biscuit pan and poured in the batter! I baked this baby for 20 minutes at 450*. I cut it into quarters with a butter knife when it came out of the oven. I should have gotten a picture of those ‘slices of biscuit’. We figured they’re at least 2″ high at the tallest end.

giant biscuit


Author: Mari Adkins

Appalachian gothic fiction writer - my works reflect a love of literature flavored by the darkness and magic residing in these ancient mountains. In my spare time, I'm a Simmer, I tumbl, I journal, but I always have a very strange sense of humor. I have lived away from the mountains and lived deep in the mountains. I currently live in Central Kentucky with my lifepartner and his cat. The mountains, their culture, their superstitions, their particular magics, will always be in my blood.