While biscuits can be more common for breakfast, they can also be popular with other meals and there are a lot of copycat restaurant recipes. Take for example , KFC biscuit recipe or better way to put it , their infamous KFC buttermilk biscuits. Red Lobster restaurant is well known for the Cheese Biscuits, which are served with a seafood meal . So biscuits are not just for breakfast.

But, they aren’t that easy to make at home, unless one knows a few pointers .

Ahhhh, light, fluffy hot biscuits right from the oven; one of the fine joys of life. But that joy can fade when the biscuits can be used to drive nails.

Do your biscuits turn out flat as a pancake ? And heavy as concrete ? Well, you are probably making some common errors that are easy to fix .

One should start out with a good recipe.

Then one needs to follow these few simple tips:

1 . Don’t over-work the dough. Biscuits do not need to be kneaded. It will make heavy , defective biscuits. After you roll the dough out on your board, merely fold the dough over on itself close to three times. Then Stop!

Next , gently form a round shape and roll it out to about a one and a half to 2 inch thickness with the rolling pin.

2 . When you cut out the biscuits from the dough, push the biscuit sculpturer straight down, then straight up. Don’t push down and twist. This compacts the edges of the dough and causes uneven cookery and tough biscuits.

3 . Always preheat the oven totally (generally four hundred – 425 degrees). Different ovens vary in the time mandatory to get up to temperature . I recommend you always set aside atleast 15 minutes after turning the oven on before placing the biscuits in. A cold (or not amply pre-heated) oven is the winning cause for failure of the dough to raise (flat biscuits).

4 . And lastly …this should be a no brainer , but my neighbour was guilty of the following: She said she liked thick biscuits with soft insides, but hers were always flat & thin . So I watched her do a slew of biscuits, expecting to find that she was not pre-heating the oven. However , this wasn’t the problem . She was doing everything correct , except one visible error. When she rolled out the dough, she did it about half inch thick and began cutting out the biscuits. After she cut half the dough, I recommended she roll the remaining dough to one and one half – 2 inches thick and cut the last biscuits from that.

A few minutes later, she pulled the biscuits from the oven, half flat and the others big and fluffy .

The object lesson? If you want larger kfc buttermilk biscuits, you must begin with thicker dough. (duh!)

Do not have a biscuit cutter? Check your H2O glasses. You probably have one that is just the right size for the diameter of biscuits you want. Flour the lip of the glass to forbid sticking and it works perfectly .

Another tip: I recommend you use buttermilk alternatively of regular milk for your biscuits. It supplys better flavor and will seem to make lighter biscuits. If you do not keep buttermilk on hand (I don’t), you can make a substitute by adding a table spoon of white vinegar in one cup of regular milk. Stir and allow to sit for one minute before use.

So, next time you are making KFC biscuit recipe, use these tips and stand by for the compliments.

If , you want to uncover thousands of real restaurant copycat recipes, I have prepared a Full Review of the recipes books like the kfc buttermilk biscuits you must read before buying anything because like anything, there are always something wanting(a). In my review I provide a non bias of what I found missing. At (www.secretrestaurantrecipes.net) I am giving these missing recipes to you FREE.

Here is a short video I found of the creator, Ron Douglas being interviewed on television

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