Ingredients
2 cups self rising flour
2 teaspoons baking powder
2 teaspoons confectioners’ sugar
1/2 cup vegetable shortening (such as Crisco)
1 1/2 cups buttermilk
Directions
Melted butter (about 1/4 cup)
Stir together the flour, baking powder & 10 x 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″ thickness.
Be careful not to work dough too much or add too much flour, or you’ll have dry biscuits. Cut with an over sized biscuit cutter (about 3 inches).
Place on an ungreased cookie sheet and bake about 12 minutes in a preheated 450 degree oven.
From http://www.recipesecrets.net/forums/recipe-exchange/8022-bojangles-biscuits.html
It’s amazing how recipe get copy/pasted all over the net and no one has bothered to make then to see if it right or not.
If I were to follow that recipe I would be wasting my time and ingredients. Start by adding 2/3 c. buttermilk – best way is to combine your dry ingredients……..
Stir the flour to loosen it up before measuring. Measure the flour by lightly spooning it into a measuring cup.
Cut in shortening with a pastry blender (or with two knives in a crisscross motion) until the mixture looks like coarse crumbs. Cutting in distributes bits of shortening throughout the flour before the liquid is added. As the biscuits bake, the shortening melts in pockets which produces the tender, flaky layers. For extra-flaky biscuits, leave the shortening in larger, pea-sized chunks. Lard or butter may be substituted for the shortening.
Mix by making a well in the dry ingredients and adding the liquid all at once. Stir with a fork only until a soft ball of dough forms and the mixture leaves the sides of the bowl. The dough should be soft. If the dough is dry, add an additional 1 to 2 tablespoons milk.
Knead by turning the dough out onto a floured surface or pastry cloth. Roll the dough around to lightly coat it with flour. Knead just enough to thoroughly combine the ingredients, 10 to 12 times.
Roll out the dough with a rolling pin to an even 1/2-inch thickness. Biscuits double in height during baking.
Cut with a floured cutter. Push any leftover dough scraps together and gently reroll them.
Bake in a preheated hot oven on a lightly greased baking sheet. For a golden crust, use a shiny baking sheet. Dark cookie sheets will cause the biscuits to over-brown on the bottom. For crusty sides, place the biscuits 1 inch apart. For soft sides, place them close together. Brush hot biscuits with melted butter or margarine, if desired.
I hope this works for you.