I have always wanted to be able to make biscuits that are light and fluffy like the ones at McDonalds or KFC. I have done all of the hints including using a soft flour, cutting in the shortening, working the dough as little as possible, etc. but they have been heavy.
This recipe is as close as I have come. The secret (I think) is that it uses yeast in addition to baking soda and baking powder. AND these are refridgerator biscuits. AND they use all purpose flour so I don't have to buy a special flour. And they are better the second day... and third (so far).
Since I live alone, I just make drop biscuits with a big spoonful and smooth the top down so it is about 1/2 inch thick. I eat them with butter and honey. Yum!!!
5 c. all purpose flour
1 tsp. baking soda
3 tsp. baking powder
1 tsp salt
4 Tbsp. sugar
1 c. shortening
2 c. buttermilk (I substitute 2 tsp of vinegar and the rest of regular milk)
1 pkg. dry yeast
4 Tbsp hot water
Mix dry ingredients; cut in shortening. Add buttermilk and yeast that has been dissolved in hot water. Place in oiled bowl in refrigerator. You DO NOT have to wait for rising. Roll out and cut with biscuit cutter. Bake at 425 degrees for 10 minutes. Batter will keep up to a week -- use only the amount you need at one time. Makes 24 - 30 depending on size.
This message has been edited by LindaOH on Sep 15, 2008 9:51 AM