Knotts Berry Farm Biscuits Recipe 425 Food

KNOTT'S BERRY FARM BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450 degrees and grease a 2 inch deep 9x13-inch baking pan.
• In a medium bowl whisk flour, baking powder, and salt. Add shortening and mix well. (You can use a hand mixer for this or you can transfer to a food processor to blend in the shortening.)
• Add baking soda to buttermilk. Pour into flour mixture and blend well.
• Transfer dough to a well-floured surface. Sprinkle dough with flour and knead a few times but do not over work the dough.
• Roll dough out 1/2 inch thick. Use a 2-inch round cookie cutter to cut dough into as many circles as possible. (You could also use a jar lid or drinking glass to cut circles).
• Dip the biscuits in the vegetable oil being sure to coat all sides, and place side by side in baking pan. (They should be touching each other).
• Bake for 8-12 minutes or until golden brown. Serve hot with butter and jam.

KNOTT'S BERRY FARM BISCUITS RECIPE - (4.2/5)

Steps:

• Sift flour, baking powder and salt into mixing bowl. Add shortening and blend well. Add baking soda to buttermilk, then blend into flour mixture. Place dough on generously floured surface and sprinkle with additional flour. Do not overwork dough. Roll out 1/2 inch thick and cut with 2-inch biscuit cutter. Dip biscuits in oil to cover all sides and place immediately on oiled baking sheet with all biscuits touching. Bake at 500 degrees F for 8 to 10 minutes or until nicely browned

KNOTT'S BERRY FARM FRIED CHICKEN

Steps:

• Soak chicken for at least 1 hour and pat dry.
• Coat each piece of chicken with flour and shake off any excess flour.
• Bring oil up to temp in an iron skillet or large frying pan and carefully drop in chicken pieces.
• Cover and fry for 45 minutes or until golden brown and juices run clear.
• Remove chicken when done and drain on paper towels.

KNOTT'S BERRY FARM CHERRY RHUBARB SAUCE

Steps:

• Place rhubarb into a saucepan, pour sugar over the rhubarb, and let stand for one hour.
• Add water to mixture and bring to a boil slowly, uncovered.
• Cook for 1 to 5 minutes, until your rhubard is soft.
• Cool, cover and refrigerate for several hours before servings.
• Can add a dash of whipping cream to the top if you like for that extra touch.