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That’s what they’re referred to as due to their dimension. My husband has been making our biscuits for over 50 years. After I confirmed him this extremely simple method to enhance the feel and simplify the duty he was impressed and instantly modified his methodology. We use much less butter than unique recipe as the big quantities in most recipes makes them too greasy and wealthy. YMMV. Be at liberty to play with the measurements however strive it this manner first. 
 

425° 12 min – 8 large biscuits 
Substances:

60g melted butter

180g ice chilly buttermilk ( can range by 30-60g relying in your buttermilk and flour have the additional prepared if wanted) 

280g flour ( we use Arrowhead Mills Bread Flour)

15g sugar

2g baking soda

9g baking powder 

4g Kosher salt

The key is the melted butter stirred rapidly into the icy chilly buttermilk. Distribution is ideal and no extra slicing in butter and overworking the dough. 

Sift all of the dry components. Dump icy chilly combination and fold gently drip in reserved chilly buttermilk if wanted. 

Combine with a folding movement ensuring every part is moist , no dry pockets of flour however not moist moist. 

Use an ice cream scoop to make 8 large biscuits. No shaping these are the very best craggy mild mild biscuits ever. Place on parchment coated baking sheet. 

Watch as ovens range. We use convection. Flip pan for even shade.