Ooh. Those sound good.
It’s a great accomplishment to do it on such a grand scale and have good results and compliments.
It’s taken years to get to where I’m happy with them. At this point I can make six batches of the dry ingredients in a food processor, transfer the dries to ziploc bags and freeze 'em, and just add the buttermilk and bake at the event. It works pretty well.
(also 20 dozen chocolate chip cookies–lots of baking!)
Well. You are officially invited to my Dope fest. 
I don’t generally go to fast food places, so I have no experience with Popeye’s biscuits, BUT I do know that chicken fat is delicious. You appear to be implying that it isn’t, at least for you.
If that’s the case, my heart goes out to you, for your affliction.
I don’t care for Popeye’s biscuits even though chicken fat is delicious (which is why schmaltz is a thing). They are kind of dry and tasteless to me. I think KFC has better biscuits, and KFC biscuits are just “okay”.
My wife really likes the biscuits from Popeye’s though.
Bojangles biscuits aren’t fine dining, but they’re freaking delicious. One time I was on a long drive and had some leftover Indian food in my car, but no utensil. I stopped at Bojangles and got some biscuits to sop up the spicy food.
5 stars, recommended.
I don’t like the thought of dirty fast food chicken fat and little hard lumps of flour floating in it.
(The schmaltz thingy I might go for)
I’ve eaten there multiple times, as they are very common in North Carolina where my daughter lives.
It has been years since I’ve had it. but I do remember enjoying their biscuits. They also do little biscuit sandwiches with ham, fried chicken, even steak, as well as the usual breakfast biscuit sandwiches. I’m pretty sure I tried the chicken biscuit and it was great.
For a fast food place, Bojangles has a good biscuit game. I wish they had restaurants up here in the Pacific Northwest.
Maybe it’s because I’m not from the South or maybe I simply am doomed to have an unsophisticated pallet, but if I’m perfectly honest, I don’t detect very much difference between the various fried chicken restaurant biscuits. They seem to be fairly comparable and no one type really jumps out at me. In fairness, I’ve never done a blind taste test or even a non-blind side by side taste test. But based on my memory of previous biscuits they seem pretty darned similar to each other. Locally, there’s a small chain called Lee’s Famous Recipe (they’re mostly in Ohio and Kentucky) that I probably have more than any other commercial biscuits and I’d say they’re maybe 90% the same as KFC’s. But learning that chicken fat may be the reason for the yumminess is enlightening. I guess I like chicken fat.
Just a note, the biscuits in the OP picture are not drop biscuits. Drop biscuits are like the name says - a ball of dough is simply dropped on the sheet or pan. To get layers like in the picture, you need to do some folds.
Both ways of making them are good, you just get a little different result. Drop biscuits are best if you’re adding things like cheese. The folded biscuits are better for breaking in half for sandwiches. It’s a matter of personal preference which are better for slathering on butter/honey/jam.
I bet they all come from the same distributor.
Ain’t no Granny back there making up biscuits.
After their french fries, McDonalds biscuits are the best thing they make.
You don’t really serve biscuits, you gingerly set the basket down in the middle of the table, then run like hell as the savages descend. Or maybe that’s just my house.
Sounds very familiar.
I’d suggest that most Americans are unaware of the difference. I certainly was until I read this article recently:
I don’t recall seeing White Lily anywhere out in the west, though I haven’t specifically looked for it.
I use only Southern biscuit brand. Not their “biscuit mix”. Its awful.
The regular plain flour.
Lard.
Baking powder.
Tiny bit of salt.
Tiny bit of sugar.
Cannot tell you the amounts unless I can “feel” your flour.
I’ve never seen White Lily brand flour here in the west, but you can buy cake flour (Softasilk brand is readily available). It’s a very soft flour with a protein content of 8%, which is even lower than White Lily (9%). You could blend Softasilk with a little all purpose and get a pretty close approximation of White Lily. If I regularly made biscuits, that’s what I’d do.
As a fprmer professional baker, if you can;t tell the difference between canned or homemade biscuits then you have no tastbuds and don’t qualify to judge products.
As with any food it’s both the quality of the mixer and the ingredients. Breadsticks in the chains aren’t bad but a lot of chain food is premade anyway. I worked in a small cafe where we made from scratch at least three quarters of our menu.
It only just started appearing in Chicago, or at least I’ve only noticed it in Chicago, about seven or eight years ago at Meijer. And then it disappeared. So if I’m somewhere like Indiana and see it, I usually pick up a bag to have some decent soft flour around. You can also buy on Amazon. Southern bakers absolutely swear by it. That said, I’m not a fan of biscuits, but my kids like them, so that’s why I look for it when it’s around. I just use an ultra simple recipe of three ingredients: buttermilk, self-raising flour, and butter. (Or four-ingredient if I’m not using self-raising flour.) There’s also a two-ingredient recipe that is quite good that uses cream (takes care of the milk + butter portion) and self-raising flour, but you don’t have that buttermilk tang with this recipe. And the recipe works a treat: delicious, flaky bisuicts. I was skeptical as it doesn’t have that cold cut-in butter to help form flaky layers, but it somehow works. I just happen not to like biscuits, though, it seems and will always go for a different bread option.