recipes for fluffy buttery biscuits

looking for a great buttery and fluffy biscuit to go with either breakfast or dinner from scratch. trying to find one like the ones you get from KFC.

Buttermilk Biscuits

4 cups self rising flour

1/2 teaspoon baking soda

1 cup vegetable shortening

2 cups buttermilk

Preheat the oven to 400-degrees. In a large mixing bowl, combine the flour and baking soda. Cut in the shortening with a pastry blender or 2 knives until the mixture resembles coarse cornmeal. Add the buttermilk. Stir until the dough clings together. Turn the dough onto a lightly floured surface, knead lightly for approximately 15 seconds. Roll or pat the dough to 1/2-inch thickness. Cut into rounds with a 2-inch biscuit cutter. Place on a greased baking sheet. Brush the tops with additional buttermilk, if desired. Bake for 12 minutes. Yields: 24 to 30 biscuits

 KFC Buttermilk Biscuits

Serves/Makes:6 Biscuits

Ingredients:
2 cups all-purpose flour
1/4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons lard
3/4 cup buttermilk

Directions:

Can I use butter in this, or does it have to be shortening?

Here's a recipe I used a lot when I was still raising my family. 

GAAA, i have in the past made biscuits most of the time using the recipe from my Betty Crocker Cookbook.  Last week, I splurged and made some using a recipe from a Martha Stewart cookbook, using butter.  Let me tell you they were soooo good - they were buttery and fluffy, crispy on the outside, and so fluffy and goooood on the inside.  If you want the recipe, let me know, and I will post it.  They were easy, not a lot of trouble.  I will check in  often , and post it  if you want.

Betsy

I would like to try that one ejwag_pa! Almost all the recipe's I have or have tried call for shortening, would like to try one using butter. I would appreciate getting that recipe from you if you could post it! Thanks!

Fluffy Biscuits

Thanks so much! Will try this recipe with tomorrows breakfast!

Maybe this doesn't qualify as a biscuit, but it is my favorite. cj

Butter-Me-Nots

America’s Best Recipes 2001

      Combine all ingredients.  Spoon batter into lightly greased mini-muffin pans, filling full.  Bake at 400º for 15 minutes or until golden. 3 dozen.

            Yummy.  Self-rising flour is softer so these were very tender, too crumbly to make a larger size.  I filled the cups full and had closer to 30 instead of 36.  When hot, they are a little salty, not so noticeable cooler, but part unsalted butter would take care of it.  The title is right; they are so rich butter would be overkill, but jam was good as well as plain. 

Ciendra - here is the recipe I used that was so good.:

here is the biscuit recipe i made that was so good - from the Martha Stewarts Baking Handbook.  They were so good, crispy on the outside, tender and flakey on the inside, with a wonderful flavor.  I guess it's because of the butter, usually in the past when I made biscuits I used the one from the Betty Crocker Cookbook, using Crisco.  There is no comparison.  I guess to eat something really good, one has to use good ingredients, those for the most part that are "unhealthy"!  I guess once in a while it doesn't hurt!

I think I halved this recipe, as there is only dh and myself, it was easily cut in half.  This is the complete recipe.

4 cups  all purpose flour, plus more for dusting

2 Tablespoons baking powder

2 teasp. sugar

1 teasp salt

2 sticks (1 cup) unsalted butter, cold, cut into small pieces  ( I used regular butter, and cut back on the salt a little)  But do use butter, that i think is what made them so good.

2 cups heavy cream, plus more for brushing ( I used half and half, as that was what I had)  They were still delicious)

Heat oven to 400 degrees.

In large bowl, wisk together flour, baking powder, sugar, and salt.  Using a pastry blender, cut in the butter until mixture resembles coarse crumbs with a few larger clumps remaining.

Pour in the cream; using a rubber spatuala, fold cream into the dough, working in all directions and incorporating crumbs at the bottom of the bowl, until the dough just comes together.  The dough will be sticky.

Turn out onto a lightly floured surface.  I think I kneaded it a little bit, which I do when I made biscuits in the past.  With floured fingers, gently pat the dugh into a round about 1 inch thick, pressing any loose bits.  Do not overwork the dough.  Use a floured 2 1/4 inch round biscuit cutter to cut out the biscuits as close together as possible.

Place the biscuits on an unlined baking sheet about 1 1/2 inches apart.  Generously brush the tops of trhe biscuits with cream.  Bake, rotating the sheet halfway through, until the biscuits are golden and flecked with brown spots, 20 - 25 min.  Transfer the biscuits to a wire rack to cool.

Good luck with these.  Let me know if you liked them and if everything went ok.  Sorry to be so long replying - I haven't checked back here.

Betsy

Bumping to read later,heaps of thanks for posting,

Wattle:).

Thanks for the recipe Betsy! They were really tasty and buttery and deffiantely not healthy :) But like you said, sometimes you just have to have that kind of stuff! I think it makes a difference what temperature the kitchen is when I tried them though. We do not have air conditioning and in the evening is when we get the sun the most. I'd say the kitchen was around 80-85 degrees when I made these the second time. They cooked faster but they had risen quite big! We enjoyed them very much! Thanks again!

I love biscuits... take the bowl away from me at dinner or I'll eat them all.  Here is a good recipe  that can be served as an appetizer:)

Barbecue Beef Filled Biscuits

BUMP - thank you very much.