Refrigerator biscuit recipe wanted?

I was wondering if anyone has the copy cat recipe that the companies use for their refriderator biscuits. I have lots of biscuit recipes but looking for one that tastes like the ones you buy in the can. They have a totally diferent feeling dough from the normal biscuit dough.Refrigerator biscuit recipe wanted?
Here are several:





http://www.cooks.com/rec/search?q=Refrig鈥?/a>Refrigerator biscuit recipe wanted?
make doughnuts
9 cups flour


1/4 cup sugar


2 1/3 cups powdered milk


1 tablespoon salt


1/3 cup baking powder


2 cups shortening





In a large pan, stir the dry milk, baking powder, sugar and salt into the flour; mix thoroughly.


Cut the shortening into the dry ingredients until the MIX is the consistency of corn meal.


Place the mix in a covered glass or plastic container and keep in a cool, dry place.


In warm weather the MIX should be refrigerated.


Use within a month.


To measure, pile the MIX lightly into a cup and level off with a spatula or the back of a knife.
mudkipz
you'll never get close to making those canned things.


here is a real good biscuit for you to try. it is different. remember not to handle the dough too much, takes away the fluffiness.








Biscuits Supreme





Ingredients:


2 c Flour


4 ts Baking powder


2 ts Sugar


1/2 ts Cream of tartar


1/2 ts Salt


1/2 c Shortening


2/3 c Milk





Instructions:


Preheat oven to 450 degrees F. Stir together the flour, baking powder,


sugar, cream of tartar and salt. Cut in the shortening until the mixture


resembles coarse crumbs.





Make a well in the center. Pour in the milk all at once. Stir just until


dough clings together; NO MORE.





Knead gently on a lightly floured surface for 10-12 strokes. Roll or pat to


about 1/2-inch thickness. Cut with a (about) 2 1/2-inch biscuit cutter,


dipping the cutter into flour before each cut.





Transfer to an ungreased baking sheet. Bake in a 450 degrees F oven for


10-12 minutes, or until golden.
That's because it's old and been in the can for a long time.