Growing up I had an uncle who lived near Disneyland and Knott's Berry Farm and I always found it funny that he never set foot in either of them. Although he did enjoy was taking us to Mrs. Knott's Chicken Dinner Restaurant when we would visit, and I loved it when he did! The biscuits were my favorite thing on the menu.
This recipe is from the Knott's Berry Farm Cookbook published in 1976.
1 1/2 cup all-purpose flour
2 tablespoons baking powder (double acting)*
pinch of salt
1 tablespoon solid shortening
pinch of baking soda (1/8 teaspoon)
1 cup buttermilk
cottonseed or vegetable oil
In an electric mixer, combine flour, baking powder, salt and shortening and mix until consistency of course meal. Combine baking soda and buttermilk in a separate bowl and beat with a spoon until foamy and thickened. Add buttermilk mixture to flour and beat until well blended. Do not overbeat. Mixture will be sticky.
Turn out onto a well-floured board, sprinkle top of dough with flour, and pat until one-inch thick. Pour enough oil into jelly roll-type pan (approximately 11"x7") to measure 1/4 inch (or about 1/4 cup oil). In second pan pour and equal amount of oil. [I found that 1/8 cup oil is best for the second pan for baking, otherwise they are a little too oily for my tastes.] Cut biscuits with cookie cutter**or drinking glass and roll each biscuit in the first pan of oil, then place in second pan. (Oil will cling to dough which is desirable.) Continue cutting and rolling in oil until second pan is filled. Biscuits should be touching each other. Pat top of biscuits with oil from first pan. Bake in preheated 500°F oven for 10-12 minutes or until golden brown.
*Make sure that the baking powder is fresh. Baking powder loses its effectiveness when stored for a long period of time.
**Makes approximately 18 [I got 15] 2" or 20 1 3/4"biscuits
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