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Name: KFC Biscuits
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 cups all-purpose flour; 1 1 ⁄2 teaspoons salt; 1 tablespoon sugar; 4 teaspoons baking powder; 1 ⁄4 teaspoon baking soda; 3 tablespoons vegetable shortening; 4 teaspoons Butter Flavor Crisco; 1 cup buttermilk

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INGREDIENTS

2 cups all-purpose flour
1 1 /2 teaspoons salt
1 tablespoon sugar
4 teaspoons baking powder
1 /4 teaspoon baking soda
3 tablespoons vegetable shortening
4 teaspoons Butter Flavor Crisco
1 cup buttermilk

INSTRUCTIONS

DIRECTIONS

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.

NOTES

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KFC Biscuits

2 cups all-purpose flour
1 1 ⁄2 teaspoons salt
1 tablespoon sugar
4 teaspoons baking powder
1 ⁄4 teaspoon baking soda
3 tablespoons vegetable shortening
4 teaspoons Butter Flavor Crisco
1 cup buttermilk

DIRECTIONS

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.

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Nutrition

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Serving Size: 1 (886g)
Recipe Makes: 1

Calories: 1613
Calories from Fat: 566 (35%)

Amt Per Serving		% DV

	Total Fat 62.9g	84 %
	Saturated Fat 25.9g	129 %
	Monounsaturated Fat 26.3g
	Polyunsanturated Fat 7.3g
Cholesterol 53.9mg		17 %
Sodium 7263.5mg		250 %
Potassium 1173.9mg		31 %
Total Carbohydrate 212.9g		63 %
	Dietary Fiber 6.8g	27 %
	Sugars, other 206.2g
Protein 43.6g		62 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1613

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