I tried this McDonald biscuit recipe and everyone raved about them so now I will always use it in the future.

When using shortening please mention what kind. Do you mean butter, liquid or crisco?

Mary, you may use either -- they are all shortening.

I used butter flavored Crisco, came out great!

I use Butter Flavored Crisco and get raves about this recipe! Thank you.

If you don't know what shortening is then you probably should stay out of the kitchen. Who doesn't know what shortening is? My God, don't cook for anyone, you may poison them. Smdh. WOW!!!

You Idiot!! Did it ever occur to you that Mary Jane Linton maybe a newby in the kitchen, or a teenager trying to learn to bake??? Probably not!!! Your attitude would be the poison in the dish. :) Good Grief!!!

Was going to give Drea a well deserved scolding here, but I see you have it under control. Thank goodness for people like you with sensibility and good manners. I pray for peace and love and all good things for you and yours. :-)

My sentiments exactly Connie, good for you

Thank you for defending her. There are people who assume everyone is their age and have been cooking/baking as long as they have. Young bakers/new cooks out there every day.

That was plain rude! There's one in every crowd. Maybe she's new to baking. I'm sure you asked a few questions starting out. Keep it to yourself. Baking bully.

Y'all, this is internet available world wide. Folks living outside the USA may not know what Americans call shortening, or may call it by another name. Even the Brits have different names for it. Growing up, I didn't know what shortening was, Mom just called it Crisco and I'm as southern a "biscuit" girl... err.. granny as they get! Let's all be kind on here!

Good point! It's called suet (bird food base!) in the UK and Republic of Ireland.

You gave me a good laugh. Probably the first one at this site.

I guess you haven't tried to make Hippopotamus Stew.

Hi, I had never heard anyone use the term "shortening" until I started using American recipes (can't remember now but I think very old recipes might use that term), I always refer to "fat" meaning butter, (pork) lard, occasionally (beef) dripping; "oil" I reserve for the liquid vegetable version; never would use vegetable fat(solid) terrible unhealthy (in my opinion) idea - Crisco sounds dreadful :) joking, each to their own!
It's odd that people responded rudely to you while scolding you for being rude?

That was unnecessarily rude.

Yeah, I live in Ukraine... there is no 'shortening' here. I'm probably a better cook than you are after 30 years of experience. Hope you've learned your lesson about talking junk online. Just try to think next time.

Ditto on what Connie said!

EVERYBODY had a first time & EVERYBODY has to LEARN! There's no such thing as a "stupid question". :)

To Mary Jane Linton: when a recipe calls for shortening you can use lard, Crisco (here, you can use Crisco butter flavored), or salted butter. Any of these will work. I hope this helped. Happy Baking to you. :)

I used salted butter and it came out fantastic! Better than the Crisco if I do say so myself!

Yes, very weird to use butter flavoured fat when butter IS butter flavoured fat, perhaps there's a big price difference. I notice many people in the US don't seem to have cheap dairy products available which is curious.

I always use salted butter in this recipe, too. The biscuits are amazing and my family constantly asks for them!

Not to drop names but you want to use solid Crisco. The best of both worlds is to use the Butter flavored shortening. Don't think she said this. I make sure my liquid (milk or buttermilk) is very cold and I also keep some shortening in the fridge and use cold butter flavored shortening in my recipes. I use the same rules as you would to make pie crust.

I used unsalted Kerrygold (good-quality Irish butter sold in the US) and they were soon flaky and soooo buttery. I recommend the real stuff.

This was delicious. I didn't add cream of tartar because I didn't have it and they still came out very good. I will try it with the tartar next time.

Best biscuits I've ever made. My family just loved them. I will use this recipe from now on.

Just made some for the first time! Used real buttermilk I found at Wally World! Yum! I think they're the best biscuits I ever made! Now I'm thinking sausage biscuits!

If you pay close attention to the ingredients disclaimer on the website, you'll notice it's the basic recipe: flour, shortening (in McDonald's case, it's straight palma oil, which I have on hand, to be honest). Calculate the measures of everything, and you get it right. 2 cups of flour (800 cals), 6 tablespoons shortening (660 cals) and approx 120 calories for the buttermilk, and then calculate approx 150 more in flour using to roll out. If you add these together and divide by the approx 7 biscuits, McDonald's sized, that you'd get from this recipe, you get approx 247 calories, which, is quite close to the most likely rounded off 250 you get for a McDonald's regular sized biscuit!

If you make 12 biscuits our of this they be big enough to fill a small tooth cavity. I usually get 6 good sized ones. I turn the heat down a little and increase the time by a couple of minutes, they are the real McCoy!

True! I usually make 5-6 biscuits with this recipe.

Great flavor, but missing some steps that novices need... after kneading the dough, how does one form the biscuits? Should the dough be transferred to a lightly floured surface and rolled flat? If so, how thick? Just a few extras that would make this a top notch recipe.

I have not made these yet. I am looking for a good copycat for these.
1) make sure your butter or shortening whichever the recipe calls for is VERY COLD and that your liquid in this case Buttermilk is also VERY COLD. I then place my dough on a floured countertop and I do not roll them out. I knead just enough flour that what follows make them easy to work with. The less flour the better. Then I just simply pat the dough to the thickness I want them. Don't remember how thick hers is but I like a tall biscuit. I pat it down to about 1/2" or so. Then unless you are going for looks I take a pizza cutter or a dough scraper and cut them about 2 1/2" size. See the reason I do it this way is because as she said. THE LESS you work the dough the tender they are. If you want you can take your hands while it's still on the countertop and kind of shape it into a rounder shape. My gang doesn't go so much for cute as they do taste and curb their hunger pains, lol. If you do decide to cut them out with a biscuit cutter. Just DON'T TWIST the cutter. I don't understand why but that's what Grandma told me and I tested it. She was right.

You don't twist the cutter because that "seals" the edges and doesn't allow them to rise the way they should. :)

Your close but there are a couple things you got wrong. The recipe McDonald's uses for their biscuits was my Grandmother's recipe that they got from my stepmother.

What's missing? I want the real McDs recipe.

Lisa, would you be willing to share your grandmothers recipe?

Lisa, put your money where your mouth is and share the "real recipe" Bet you're just another bs'r

These are PERFECT, just like my Mom made! Flaky, tender, high rising. I did tweak a bit -- added a heaping tablespoon of sugar, only added 3 tsp baking powder (I don't like the taste of it) and didn't have buttermilk so used 3/4 cup cold milk and 2 tsp vinegar.

The only baking powder I use is Rumford's. All the rest leave a tinny metallic taste in my mouth. I don't know if this helps you, but, I thought I'd share.

Not like McDonald's! Trying to find a good biscuit recipe, this is not it!

Not like McDonald's... because they are BETTER! This is the only recipe I've been using for about 10 years. My family begs for these biscuits!

I've tossed all other recipes. This is the only biscuit I will ever make again. Incredible!