Amazing Biscuits

"Taste and see that the LORD is good; blessed are those who take refuge in him!"
Psalm 34:8

This is a recipe I make for biscuits that Bean says taste like the ones you get from KFC. COOL! I double this recipe, add extra salt, roll them out thicker and use a wide mouth glass to cut my biscuits. I just like them like that.

For this recipe you will need:

2 cups all purpose flour
1 tbsp baking powder
1/2 tsp salt
1/3 cup shortening
3/4 cup milk (or you can substitute buttermilk if desired)

In a mixing bowl, thoroughly stir together the flour, baking powder and salt. Mix well to evenly distribute the leavening (baking powder) and salt

Cut shortening into flour mixture till mixture resembles course crumbs. Be sure to use solid shortening instead of cooking oil or melted butter. The best utensils to use for cutting in shortening are a pastry blender or a blending fork. Mixing by hand tends to soften the shortening, making a sticky, difficult-to-handle dough.

After cutting in the shortening, the mixture should resemble coarse crumbs. Avoid usinga liquid shortening. This will produce a mealy biscuit rather than the flaky, tender ones which are more desirable.

Gently push the flour-shortening mixture against the edges of the bowl, making a well in the center. Add the milk all at once, pouring it into the well.

Using a fork, stir the mixture quickly. Stir just till the dough follows the fork around the bolw and forms a soft dough. Too much mixing may result in biscuits that are tough and not as light as desired.

Turn the dough out onto a lightly floured surface. Knead gently 10-12 strokes. This helps develop the biscuit's structure and evenly distributes the moisture to make the biscuits more flaky. For ease in kneading, curve your fingers over the dough, pull it toward you, then push it down and away from you with the heel of your hand. Give dough a quarter turn, fold toward you, and push it down again.

On the lightly floured surface pat the dough to 1/2 inch thickness (or use a lightly floured rolling pin, if desired). Add a little flour to the surface of the dough if necessary to keep the dough from sticking.

Cut dough with a 2 1/2 inch biscuit cutter. Dip cutter in flour between cuts to prevent sticking. Press the cutter straight down to get straight-sided, evenly shaped biscuits. Be especially careful not to twist the cutter or flatten the cut biscuit edges. If you do not have a biscuit cutter, a glass with the edges dipped in flour works just as good.

Using a metal spatula, carefully transfer the cut biscuits to an ungreased baking sheet. For crusty-sided biscuits, place about 1 inch apart. For soft-sided biscuits, place biscuits close together in an ungreased baking pan. Re-roll scraps of dough and cut into biscuit shapes.

Bake biscuits in 450* oven for 10-12 minutes or until biscuits are golden. They should have doubled in size during baking. Serve immediately. If desired, bake biscuits halfway through the freeze. Bake later at 450* until golden brown.

Do you have a favorite biscuit recipe that you would like to share?