Col. Sanders' "Kentucky" Biscuits
Golden, flaky biscuits with a classic buttery flavor, perfect for breakfast or alongside hearty meals. Crispy on the outside, tender inside, appealing to all biscuit lovers.
Ingredients
Instructions
- Sift flour, salt, sugar, and baking powder together into a mixing bowl.
- Nest the flour mixture in the bowl.
- Add most of the milk and the shortening to the flour mixture.
- Squeeze the shortening and flour into the milk until thoroughly mixed.
- Add the remaining milk if needed and mix.
- Turn the dough onto a floured board.
- Knead until the desired consistency is achieved.
- Cut the dough into biscuits.
- Bake at 450°F (232°C) for 10 to 12 minutes.
Tips & Substitutions
For a flakier biscuit, use cold shortening and handle the dough minimally to avoid tough biscuits. If you don't have shortening, you can substitute with an equal amount of butter or margarine. For added flavor, consider mixing in herbs or cheese. Make sure your baking powder is fresh for the best rise. If you're in a hurry, you can prepare the dough ahead of time and refrigerate it until ready to bake.
Serving Suggestions
These biscuits are perfect for breakfast, served warm with butter and jam, or as a side with fried chicken. They pair beautifully with Okra Tomato And Onion Souffle for a Southern-inspired meal. For a delightful dessert finish, serve alongside Keri'S Fresh Fruit Parfait for a refreshing contrast. Enjoy them fresh out of the oven for the best experience.
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through. This helps to maintain their texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Col. Sanders' "Kentucky" Biscuits contains roughly 47 calories, with 1g protein, 7g carbohydrates, and 2g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but you may need to adjust the liquid slightly, as whole wheat flour absorbs more moisture. Start with the same amount and add more milk as needed to achieve the right consistency for the dough.
What can I do if my biscuits don't rise properly?
If your biscuits don't rise well, check the freshness of your baking powder first. If it's expired, it won't provide the necessary lift. Additionally, be careful not to overwork the dough, as this can lead to tough biscuits. Light handling is key for a good rise.
Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time. Mix the ingredients as instructed, then wrap the dough tightly in plastic wrap and refrigerate for up to 24 hours. When you're ready to bake, simply roll out the dough and cut it into biscuits before baking as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).