Reminder – Two days left for Power of Pink Challenge
Just wanted to remind everyone that there are only TWO DAYS left to get your Power of Pink Challenge entries sent to me. I will accept entries until Midnight on Friday October 31.
As an added BONUS, the lovely CB has offered up a prize to anyone who enter in the Power of Pink Challenge. CB made this super cute pink ribbon cupcake iron-on rhinestone that she will be giving away to anyone who enters in my challenge. What a sweetie! See her rules for details (and check out some yummy looking cupcakes while you’re over there)
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Looks like these turned out great! I’m surprised they didn’t call for brushing some egg on top of the biscuits before cooking, that might get that top a little crispier…I totally want to make some of these Saturday morning.
These look very good to me. I have a favorite biscuit recipe, but want to give these a try because of the buttermilk.
Have been following your blog for a while. Nice blog!
I agree Steph. Or maybe just melted butter to give it the color.
If you want to compare even more recipes from many of the popular sites, take a look at RecipeComparison.com. Just search for “buttermilk biscuits” and you’ll see all the ingredients nicely laid out in a table with a link to jump directly to each recipe.
I worked at a KFC in the mid-90s. I had privy to the ingredients lists and methods. The biscuits came frozen and had egg in the dough. We brushed the tops after baking with butter-flavored oil that is commonly used in the restaurant industry. I remember thinking that the egg was unusual; I hadn’t seen many biscuit recipes calling for egg, and I have been baking since I was 8.
kfc.com does not list eggs in their food allergy listing for the biscuits, just an fyi
I, too, worked at a KFC when I was a teenager. The biscuits were not frozen. It was a bag mix and we mixed it with a large tub of shortening. Then mixed, rolled, cut and baked. We topped with a “liquid butter” substance fresh from the oven. They may make them frozen now, but they didn’t in the early 90’s.
Oh, and there are NO eggs in the mix. Otherwise, it would be a cake, not a biscuit. That is common baking “science”.