KFC Biscuits + Muxy-style Pigs'n'Blankets

Preheat oven to 425'F.

Sift together in a medium bowl:

1 1/2 cups flour

1 Tblsp white sugar

1 Tblsp baking powder

1 1/2 tsp salt (only 1/2 tsp for pigs'n'blankets recipe)
Make a well in the center (all the way to the bottom of the bowl), then pour in 2/3 cup cold milk. Add 1/3 cup butter flavored shortening to the milk (preferrably cut into cubes), and then mix together with your hands until a soft dough forms (starts pulling away from sides of bowl). Knead gently, 6-8 strokes, on a floured surface.

For biscuits, pat the dough to 1/2" thick and cut into biscuits. Place them with sides touching on an ungreased cookie sheet and bake for 10-13 minutes. Makes 9 biscuits.

For pigs'n'blankets, we like to use Oscar Mayer Beef hot dogs, or Turkey dogs for a lighter meal. Make sure to warm the hot dogs (at least to room temperature) and dry the outside of them completely. Roll out the dough in a circle, about 1/4" thick and cut into 6-8 slices like a pizza (depending on how many you want to make). Roll each hot dog in a slice (like a crescent roll), and place on ungreased cookie sheet. Check them after about 10 minutes, and they'll be done when golden brown on the top. Let them cool at least a few minutes before eating.

If you don't overmix the dough they will have a much better consistency and fluffiness. We've discovered that if you truly want them to taste just like KFC biscuits, just store them in the fridge overnight (wrapped in foil), and then warm that up in the oven the next day. Next time I'm going to try to make them with buttermilk to see if that makes much of a difference.