Tuesday, April 6, 2010

Recipe: KFC Kentucky Biscuits

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Imagine my surprise when, while looking for a biscuit recipe similar to KFC's, I discovered that KFC publishes the Colonel’s very own recipe for Kentucky biscuits right on KFC.com! And not only that, but the recipe calls for just a handful of wholesome ingredients, most of which you see pictured above. If only my job were always this easy! Interestingly enough, the ingredients in the recipe differ ever so slightly from what KFC lists for their biscuits in their nutritional information:
Enriched Flour Bleached (Wheat Flour, Niacin, Ferrous Sulfate, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Partially Hydrogenated Palm Kernel, Soybean and Cottonseed Oil, Buttermilk, Sugar, Baking Soda, Salt, Sodium Aluminum Phosphate, Nonfat Milk, Sodium Caseinate, DATEM, Whey Protein Concentrate, Sodium Acid Pyrophosphate, Whey, Wheat Protein Isolate, Natural Flavor. Liquid and Hydrogenated Soybean Oil, Salt, Soybean Lecithin, Natural and Artificial Flavor, TBHO and Citric Acid Added to Protect Flavor, Beta Carotene (Color), Dimethylpolysidoxane, an Anti-foaming Agent Added.
Puzzling, no? I guess they figure most folks don’t keep partially hydrogenated palm kernel oil and sodium acid pyrophosphate in the house. Oh well. I only made one change to the original recipe, substituting unsalted butter for shortening. I'm not a huge fan of shortening (even though there's an organic version!) and don't generally keep it around, but I always have butter! Butter has a higher water content than shortening so I just upped the amount to 6 tablespoons rather than the 1/3 cup called for in the the KFC recipe.

The best part of all - the whole recipe only took 10 minutes to prepare! 

1 1/2 cups flour
1 1/2 teaspoon salt
1 tablespoon suger
1 tablespoon baking powder
2/3 cup milk
6 tablespoons unsalted butter, chilled
Special equipment:
Biscuit cutter or other round object for cutting

Servings: Depends on the size of the cutter you're using, I got seven biscuits, the original recipe says you'll get nine.
Cost per serving: $0.30

Preheat the oven to 425F (or 400F if you're also making the chicken recipe and want to bake them at the same time). Lightly flour a surface to roll the biscuits out on so you won't have to do it later with doughy biscuit hands! Cut the chilled butter into small chunks that will be easy to incorporate into the dough.

Mix all the dry ingredients in a large bowl and form a well in the middle. Add the milk and butter chunks and knead (yes, with your hands!) until it comes together. Add a little more flour or milk if needed to get a firm, relatively non-sticky texture. Turn the dough onto the floured surface and  continue to fold it over on itself for about a minute more.

Pat the dough down to a about a 1/2 an inch thickness throughout. Using a biscuit cutter (or glass, yogurt container, measuring cup, top of a martini shaker...take your pick!) cut out 7-9 biscuits. When you run out of space it's easy to re-form the dough and cut out a few more, and you can use the last little scraps to make a fun little biscuit flavored dough man...if desired, that is.

Bake on aluminum foil until brown, about 10-13 minutes. If you're baking them at 400F along with the chicken, they may need about 15 minutes total, but you'll know by the golden color when they're done.

Cooking for One

I've halved this recipe with no problem - I only got three biscuits, but nothing was wasted! The finished biscuits don't freeze very well, unfortunately.

1 comment:

  1. Can you freeze these before cooking, like the ones they sell in the grocery store? I'd LOVE to have that convenience without the bad ingredients.