Stir together the flour, baking powder & 10x sugar. Cut in the shortening
until pieces are about the size of grains of rice. Stir in the buttermilk.
Knead a few times, roll out on a floured board or counter top to 3/4−inch
thickness. Be careful not to work dough too much or add too much flour, or you’ll have dry biscuits. Cut with an oversized biscuit cutter (about 3−
inches). Place on an ungreased cookie sheet and bake about 12 minutes in a preheated 450 degree oven.
Sorry for dragging up a 2 year old recipe, but I’ve seen this recipe in almost the exact same form on several sites, and cannot get decent results with it. If I add even half the amount of buttermilk called for in the recipe, I get a soupy mess, when I add some flour to offset this, they turn out okay, but I’m going for the bojangles goodness. I’m a NC transplant and now I live in CT and I have cravings for these biscuits and just cannot justify the 12 hour drive just for a biscuit very often, lol. Any help?
That sounds a lot closer to what I’ve almost gotten the recipe to after several Sunday morning breakfast attempts. I think I was using a pastry blender, I have no idea what it’s called, but it has a handle and 4 or 5 cresent shaped blades on the bottom to cut the shortening and flour together. I added a little butter to the mix this morning in addition to the Crisco, and it seemed a lot better, but I may have also worked the mix too much because the final product was a little dry. I initially used 1/2-3/4’s cup and then decided that I was going to use at least a cup, no matter what (can’t explain that one?) which meant more flour, more working, and drier biscuits. At least they looked good this time, now I just have to get the taste right.
Thanks for you’re help, I’ve been wary about this recipe, but at least 4 different people had posted it saying they had excellent results, I was wondering if maybe the flour I bought here was that much different, lol
Dan
