Fluffy Biscuits Like Kfs's I Made It

Fluffy Biscuits like KFS's

frankieanne 10 years ago
Dang typo!! I hate not being able to correct the thread title. Well, I'm not deleting it. Shoot.
posted by Lunchboxer
Fluffy Biscuits Like Kfcs
I know some people have commented that they made this recipe but I wonder. I think that 30 minutes is just way too long. I wish I had checked mine at 20 but thankful I decided to check them at 21 minutes. The bottom was a bit too burned for my liking and it was kinda hard. Still these are nice and fluffy and tasty! My second successful biscuit! Maybe I am on a roll. Or a biscuit, that is. :-P Made a square and cut them into four huge pieces. I do think these would make a nice shortcake.
You mind giving these a try, pso? I'm wondering if my time thing is correct.
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Good4U 10 years ago said:

They do look nice and fluffy a good thing you decided to take them out of the oven soon than later though! Bummer that the bottoms were burnt:( I bake biscuits quite often but rarely for 30 minutes at 450 F! Usually it takes from 10 - 20 minutes.

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pointsevenout 10 years ago said:

I'm dubious about the outcome. I will give 'em a go.
Firstly, a standard biscuit cutter is only 1" tall. So I'll have to cut them like you did.
Secondly, my hallmark for a good biscuit is to double in height. That's going to make them at least 4" tall if the recipe pans out. That's like second cousin to baking a loaf of bread.
I can see the time being 30 minutes because of the size and having to drive off the liquid.
I have some home made bisquick mix that should be used up, so I will do a side by each comparison.

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pointsevenout 10 years ago said:

Recipe made!
In the pictures, biscuits on the left are my bisquick mix. Right side are recipes biscuits.
Pulled at 25 minutes as the bisquick biscuits were brown enough. The recipe biscuits probably could have been left for the additional 5 minutes.
No burned bottoms. Bisquick biscuits had some rise to them. Recipe biscuits spread out with no appreciable rise.
Did not knead either recipe, therefore the shaggy look. Probably could have had more rise in both recipes if some gluten was formed by kneading.
Recipe biscuits fell apart too easily and would definitely have improved with kneading.
It was difficult to get the dough patted up to 2".
Recipe biscuits did not adsorb liquid as well as bisquick biscuits and were therefore a little more sloppy. Used the full measure of liquid in both recipes.
Bottom of the biscuits in both recipes, although not burnt, were firmer than the tops.
Both recipes failed the rise test. I contribute that to the lack of gluten formation.
Bottom hardness I attribute to the size of the biscuit and the time to bake. They both would fare better using a 1" dough height and a 3" round biscuit cutter so the bake time would be reduced.
So to answer your question of time, I suspect your oven temperature may be a little hot. Buy one of those hanging temperature gauges to monitor your oven temperature from time to time.
Don't know about your oven but mine can program in an offset calibration factor when the temperature is out of bounds.

If I were making just the recipe biscuits, I would not have used the full measure of liquid to get the dough gooey. But this was a side by each test.

Maybe you should try this recipe again and do some kneading, pat the dough out to 1" and cut with a biscuit cutter. Watch the biscuit for browning and pull.

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frankieanne 10 years ago said:

That's very interesting! I didn't think it could possibly be my oven because I had good luck with those High as a Kite biscuits and the temperature was 480 on those. Still, who knows. I do have one of those hangy temperature things in my oven although I haven't looked at it in a while. I have a natural gas oven but I don't know if it has a calibration factor.
I didn't pat the dough up to 2" as you can see in the picture I posted. That seemed a bit goofy to me. So, I do think I got a double rise out of mine.
Yeah, the bottoms are too hard for me. I'm going to cut them off and feed them to the ravens and crows that I feed every day. They will love them. I'll use the tops to make a egg biscuit sandwich tomorrow.
Thanks for trying them, pso!

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NPMarie 10 years ago said:

Great job Frankieanne & PSO!

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mommyluvs2cook 10 years ago said:

Your bottoms do look a little toasty, but the insides look so fluffy!! PSO, you jumped on your job quick! I like how you compared them to Bisquick biscuits. Good job guys! :)

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pointsevenout 10 years ago said:

A flame oven, I don't think, has an electronic calibration factor offset. So if your oven is off you could make a manual adjustment.
Mother whipped up a batch of gravy for her biscuit and didn't have any trouble gobbling it down, even with a sore throat.
Flavor wise both biscuits taste the same.
One change I made to the recipe, in this case omission, is I didn't spray the baking pan. Normally I would use cornmeal in lieu of spray to keep burnt bits of spray from caking up on my baking dish. But these 2 recipes had so much flour on the bottom from the heavily floured work surface that nothing was necessary to prep the baking dish to keep anything from sticking.

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Good4U 10 years ago said:

Great job Points! I have a gas oven and I can calibrate it quite easily. Maybe try and find your manual for it Frankie.

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pointsevenout 10 years ago said:

Good to know.

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frankieanne 10 years ago said:

These biscuits are very nice and fluffy. Even the next day. I cut the bottom off and used the top for a bottom and had a very nice Canadian bacon, cheddar cheese and egg open faced breakfast sandwich! I am stuffed!
I still can't see how it could be my oven as those other biscuits came out fine at a much higher temperature. Still, what do I know. I'll have to see what the thermometer in there says.
Thanks for joining in the experiment, pso. That's what I love about this group. :-)

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frankieanne 9 years ago said:

Just wanted everyone to know that the original poster made a note to this recipe a few days ago saying that 30 minutes was a typing error. The time should be 20 or less.

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pointsevenout 9 years ago said:

There is a note to use Air Bake sheets to keep the bottoms from burning.
I believe kneading the batter a few times to build up the gluten some will greatly enhance the leavening.

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pointsevenout 9 years ago said:

Being that this dough is so gooey, more stirring in the bowl should build up some gluten instead of kneading the dough.

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frankieanne 9 years ago said:

Yes, the poster has added some more to the original posting, I see.

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