After many trials, this is closest to the original.Stop immediately once the dough has formed. Do not over-knead, or it won't crack. It's fine if it's slightly powdery.Mix briskly without over thinking.During the hot season, let the dough cool in the fridge, then the scones will crack when baking. For about 6 cm × 6 biscuits. Recipe by Akkorin mama

These have an American taste. Even though they're just ordinary biscuits, my husband took one bite and said, 'Delicious!' Split them in half and enjoy with butter, syrup, or jam as you like.The story behind this recipeMy husband likes savory biscuits. Sweet scones don't get this kind of reaction from him.

I make these to use up whey that was left over from straining yogurt.Whey makes them soft and fluffy, but they're also pretty delicious with milk.Sift the dry ingredients if you have time.When stretching out the dough, do so carefully so that you don't rip the bag.The bottom is prone to burning while baking, so bake on the top level.They're made sweet to be eaten as-is. If you're making them for breakfast, reduce the amount of sugar by half. For 10, 5 cm [2.0 in] diameter. Recipe by cafe-cafe

I love KFC biscuits! So I made them in my way.The tip is not to knead the dough in Step 4. For Step 6, you'll be making layers by repeating the process several times, but if you do it too much it won't plump up, so only do it about 3-4 times.When cutting your biscuits out, the dough should be 3-4 cm thick. If you want it to crack while baking, powder a small amount of flour on the folded size of the dough. Do not powder both sides or it won't stick at all! For 5-6 7-8 cm [2.8-3.1 in] diameter pieces. Recipe by teddynancy

I love KFC's biscuits. I've tried many recipes for these, but none tasted quite like theirs. I've finally managed to come up with a recipe that captures the flakiness, crispiness, and fluffiness. If you think I'm kidding, be sure to try it yourself. You'll be amazed.Keep the butter in the refrigerator.(Making sure the butter doesn't melt is a key point.)Fold the dough over at least 6 times.If you knead it too much, it will be like bread, or not enough, and it will be like pie, so try to get a feel for the right texture! Recipe by megmilk0307

These biscuits scream "Southern!" from their core.

Recipe from 'Make It Homemade' food blog with my tweeks

I love biscuits and gravy. My great grandmother made the best biscuits, but she made them with sourdough. I have tried lots of recipes, but this one comes most near to the tenderness and taste I enjoy. Hope you will enjoy too.

I've tried several biscuit recipes & this is my favorite! I tweaked the recipe a bit when I make it. I always use 1 cup of buttermilk. When I tried 3/4 cup the dough was always too dry & didn't stay together. Also, I mix this in my kitchenaid stand mixer & it turns out fine so you don't have to mix by hand if you don't want to. Recipe Source: http://www.mrshappyhomemaker.com/2011/10/mamas-buttermilk-biscuits/

This is a recipe that my family has used since I was a little girl in Georgia. My Papa was stationed at the Marine Corps logistics base in Albany GA in the early 80's, and the church on base had made a cook book to sell at a fund raiser. My Mema (Mom), a beautiful woman and cook, bought the book. Unfortunately the book being made by volunteers long before computers ment that there were quite a few editing errors. My mother had to figure out the temperature and time for this recipe which has been added here. I can promise you that you will love these. Marines would beg my Father for a dinner invite if Mema was making her biscuits and I must say that of my friends that have had these I have received the same rock star status.