Kentucky Fried Biscuit Food

KENTUCKY BISCUITS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a bowl, mix the flour, baking powder, baking soda, salt, and sugar. Cut in 1/2 cup butter until the mixture resembles coarse crumbs. Mix in the buttermilk. Turn out onto a lightly floured surface, and knead 2 minutes. Transfer to an ungreased baking sheet, roll into a 6x6 inch square, and cut into 12 even sections. Do not separate.
• Bake 15 minutes in the preheated oven, until a knife inserted in the center of the square comes out clean. Separate into biscuits, and serve hot.

KFC AND KENTUCKY FRIED CHICKEN BISCUITS

Steps:

• Preheat oven to 425ºF.
• Sift together flour, salt, sugar and baking powder into mixing bowl.
• Make a well in the flour mix and add the milk.
• Add shortening and begin kneading with hands (to cut in) the vegetable shortening and flour in the milk until thoroughly mixed.
• Add milk, if needed to form, and mix.
• Turn onto floured board, and knead gently 6 to 8 times.
• Pat dough to 1/2-inch thickness.
• Cut into biscuits.
• Place on baking sheet and brown in oven 10-13 minutes.
• Makes about 9 biscuits.

KFC BISCUITS (COPYCAT)

Steps:

• PREHEAT oven to 400°F; COMBINE 2 cups all-purpose flour, 1 1/2 teaspoons salt, 1 tablespoon sugar, 4 teaspoons baking powder and 1/4 teaspoon baking soda in a large mixing bowl; CUT in shortenings until mixture resembles coarse crumbs.
• STIR in 1 cup buttermilk just until a soft dough forms (dough will be very loose and sticky at this point).
• SPRINKLE flour over a large wooden board; TURN dough onto a floured board and knead gently 10 to 12 times or until no longer sticky, re-flouring board as necessary while kneading.
• DIVIDE dough in half; GENTLY pat or roll each half into an 8-inch circle 1/2-inch thick.
• CUT out biscuits - pressing straight down - with a 2-inch biscuit cutter.
• REFORM scraps, working it as little as possible and continue cutting.
• PLACE cut biscuits on an ungreased baking sheet with edges barely touching; BRUSH tops of the biscuits with whole milk.
• BAKE for 15 minutes, or until golden brown.
• IMMEDIATELY brush biscuits with margarine (or butter) after baking.
• SERVE hot and enjoy.

KENTUCKY BISCUITS

Steps:

• Preheat oven to 425. Sift into mixing bowl flour, salt, sugar and baking powder.
• Make a nest in the flour mix and add milk.
• Add shortening and begin kneading with hands (to cut in) the vegetable shortening and flour in the milk until thoroughly mixed.
• Add milk - if needed - to form, and mix.
• Turn onto floured board, and knead gently 6 to 8 times.
• Pat dough to 1/2" thickness.
• Cut into biscuits.
• Place on baking sheet and brown in oven 10-13 minutes.

GRAPEVINE, KY BUTTERMILK BISCUITS

Steps:

• Chill a large mixing bowl, pastry cutter, the flour and 1 stick butter in the freezer for 15 minutes before assembling the biscuits.
• Preheat the oven to 425 degrees F. Place a cast-iron skillet in the oven to preheat.
• Add the chilled flour to the chilled mixing bowl. Working quickly, cut the chilled butter into the flour using the chilled pastry cutter (or your fingers); the goal here is pea-size clumps of butter. In batches, add the buttermilk, mixing, until the dough is cohesive yet still moist.
• Turn the dough out onto a floured surface and lightly press into a 1-inch-thick round. Using a biscuit cutter or the business end of a dry measuring cup, cut out 8 biscuits.
• Carefully remove the skillet from the oven and add the oil. Place the dough rounds into the hot skillet right up against each other and brush with the melted butter. Bake until golden brown, about 15 minutes.

GRAPEVINE KY BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 425 degrees F. Place a heavy cast-iron skillet (preferably 12 inch) into the oven to preheat. Chill a large mixing bowl, pastry cutter, the flour and 1 stick of the butter in the freezer 15 minutes before assembling the biscuits.
• Add the flour to the chilled mixing bowl. Working quickly, cut 1 stick of the butter into the flour using the chilled pastry cutter (or your fingers); the goal here is pea-size balls of butter. In batches, add in the buttermilk until the dough is cohesive yet still moist. Turn the dough out onto a floured surface and lightly press into a 1-inch-thick round. Using a 2 1/2-inch biscuit cutter or the business end of a dry measuring cup, cut out 10 biscuits. (Use the extra dough to cook up a big piece of shortcake for dessert....strawberry shortcake!)
• Carefully remove the skillet from the oven and add the oil. Place the dough rounds into the hot skillet, right up against each other, and brush with the melted butter. Bake until golden brown, 15 to 25 minutes.

GRAPEVINE KENTUCKY BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 425 degrees F. Place heavy cast-iron skillet into oven to preheat. Chill a large mixing bowl, pastry cutter, flour and 1 stick butter in the freezer 15 minutes before assembling the biscuits.
• Add the flour to the chilled mixing bowl. Working quickly, cut 1 stick butter into the flour using the chilled pastry cutter (or your fingers); the goal here is pea-size balls of butter. In batches, add in the buttermilk until the dough is cohesive yet still moist. Turn the dough out onto a floured surface and lightly press into a 1-inch-thick round. Using a biscuit cutter or business end of a dry-measuring cup, cut out 8 biscuits. (Use the extra dough to cook up a big piece of shortcake for dessert....strawberry shortcake!)
• Carefully remove the skillet from the oven and add the oil. Place the dough rounds into the hot skillet, right up against each other, and brush with the 3 tablespoons melted butter. Bake until golden brown, about 15 minutes.

KENTUCKY BISCUITS

Steps:

• Mix flour, baking powder, baking soda, salt and sugar in a mixing bowl.
• Cut in butte ror shortening with pastry blender until mixture resembles coarse crumbs.
• Add buttermilk, mix quickly to make a soft dough.
• Turn out onto lightly floured surface. Knead a few times to make a soft dough, don't overknead or the biscuits will turn hard and dry.
• Roll out to a 6 inch by 6 inch square. Place on ungreased baking sheet.
• With knife, cut dough into 12 even portions. Do not separate.
• Brush on melted butter, bake at 400°F until golden, about 15 minutes. Dust with flour if desired, when biscuits come out of the oven.
• Serve piping hot with butter, jam or honey.

COLONEL SANDERS' KENTUCKY BISCUITS

Steps:

• Sift dry ingredients into mixing bowl and nest the flour mixture.
• Add most of buttermilk.
• Cut in the lard.
• Begin squeezing the lard and flour in the milk until thoroughly mixed.
• Add the rest of the buttermilk if needed and mix.
• Turn on to floured board.
• Knead until consistency desired.
• Cut into biscuits.
• Place on a lightly greased baking sheet.
• Bake in a preheated 450°F oven for 12-14 minutes.