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The Ultimate KFC Biscuit Copycat Recipe: Buttery, Flaky Perfection at Home

My grandmother, bless her heart, had a standing weekly date with KFC. And while she adored their fried chicken, it was the biscuits that truly held her captive. Every visit ended with her carefully unwrapping one last biscuit, slathering it with an obscene amount of butter, and declaring it “the perfect little cloud.” Now, years later, and with her memory as my muse, I’ve cracked the code to recreating that iconic “cloud” in my own kitchen. Get ready to experience the magic of warm, flaky, buttery biscuits that taste just like the ones from KFC.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: About 12
Yield: 12 biscuits
Dietary Type: Not specified

Ingredients

For the Biscuits:

2 cups all-purpose flour
1 1/2 teaspoons salt
1 tablespoon sugar
4 teaspoons baking powder
1/4 teaspoon baking soda
3 tablespoons vegetable shortening
4 teaspoons Butter Flavor Crisco (Note: Regular Crisco can be substituted, but the butter flavor adds authenticity)
1 cup buttermilk

Before-Baking Baste:

Whole milk

After-Baking Baste:

Margarine (or butter, melted)

Equipment Needed

Large mixing bowl
Measuring cups and spoons
Pastry blender or fork
Large wooden board or clean countertop
Rolling pin (optional)
2-inch biscuit cutter
Baking sheet

Instructions

Preheat your oven to 400°F (200°C). Make sure your oven rack is positioned in the center.
In a large mixing bowl, combine the 2 cups of all-purpose flour, 1 1/2 teaspoons of salt, 1 tablespoon of sugar, 4 teaspoons of baking powder, and 1/4 teaspoon of baking soda. Whisk these dry ingredients together thoroughly to ensure even distribution of the leavening agents.
Cut in the 3 tablespoons of vegetable shortening and 4 teaspoons of Butter Flavor Crisco using a pastry blender or two forks. Work the fats into the flour mixture until it resembles coarse crumbs. This step is crucial for creating flaky biscuits. The smaller the pieces of fat, the flakier the final product. Avoid overmixing, as this can lead to tough biscuits.
Stir in 1 cup of buttermilk just until a soft dough forms. Be careful not to overmix. The dough will be very loose and sticky at this point, which is perfectly normal. The key is to combine the ingredients until just moistened.
Sprinkle a generous amount of flour over a large wooden board or clean countertop.
Turn the dough out onto the floured surface. The dough will be quite sticky.
Knead the dough gently 10 to 12 times or until it is no longer sticky. Add more flour to the board as necessary while kneading to prevent the dough from sticking. The goal is to develop just enough gluten to hold the biscuits together, but not so much that they become tough. Gentle handling is key!
Divide the dough in half. This makes it easier to work with.
Gently pat or roll each half into an 8-inch circle, about 1/2-inch thick. Avoid pressing down too hard, as this will compress the layers and result in less rise during baking.
Cut out the biscuits using a 2-inch biscuit cutter. Press straight down without twisting to ensure clean cuts and maximum rise.
Reform the scraps, working them as little as possible, and continue cutting out biscuits. Be aware that the biscuits made from the reformed scraps will likely be a bit tougher than the first batch because of the extra handling.
Place the cut biscuits on an ungreased baking sheet with the edges barely touching. This encourages them to rise straight up rather than spreading out.
Brush the tops of the biscuits with whole milk. This will help them brown evenly and give them a beautiful golden color.
Bake for 15 minutes, or until golden brown. Keep a close eye on them, as baking times can vary depending on your oven.
Immediately brush the baked biscuits with margarine (or butter) after baking. This adds a lovely sheen and enriches the flavor.
Serve hot and enjoy!

Expert Tips & Tricks

Cold Ingredients: Using cold butter or shortening is essential for creating flaky biscuits. Consider chilling the butter and shortening in the freezer for 15-20 minutes before starting.
Don’t Overmix: Overmixing develops the gluten in the flour, resulting in tough biscuits. Mix the dough until just combined.
Lamination: For extra flaky biscuits, try laminating the dough. After the initial knead, gently pat the dough into a rectangle, fold it in thirds like a letter, rotate 90 degrees, and repeat. This creates layers of fat and dough that will separate during baking.
High Baking Temperature: A high baking temperature helps the biscuits rise quickly and develop a golden-brown crust.
Butter Flavor Crisco: While regular Crisco works, the Butter Flavor Crisco truly captures the essence of KFC’s biscuits. If you can find it, it’s worth using.
Buttermilk Substitute: If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

Serving & Storage Suggestions

Serve these biscuits warm, straight from the oven, for the best experience. They’re delicious on their own, with butter and jam, or as a side to fried chicken, soups, or stews.

Store leftover biscuits in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 2 months. To reheat, wrap the biscuits in foil and bake in a preheated oven at 350°F (175°C) for 5-10 minutes, or until warmed through. You can also microwave them for a quicker but less ideal result.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	173 kcal	N/A
Fat	6.7g	N/A
Saturated Fat	2.2g	N/A
Cholesterol	2.1mg	N/A
Sodium	613mg	N/A
Carbohydrates	24.4g	N/A
Fiber	0.8g	N/A
Sugars	2.8g	N/A
Protein	3.8g	N/A

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Cheese Biscuits: Add 1/2 cup of shredded cheddar cheese to the dough before kneading.
Herb Biscuits: Stir in 1 tablespoon of chopped fresh herbs, such as rosemary, thyme, or chives, to the dry ingredients.
Garlic Biscuits: Add 1 teaspoon of garlic powder to the dry ingredients.
Sweet Biscuits: Increase the sugar to 2 tablespoons and add 1/2 teaspoon of cinnamon to the dry ingredients.
Gluten-Free Biscuits: Substitute a gluten-free all-purpose flour blend for the regular flour. You may need to adjust the amount of liquid depending on the blend you use.

FAQs (Frequently Asked Questions)

Q: Why are my biscuits tough?
A: Overmixing the dough develops the gluten in the flour, leading to tough biscuits. Be sure to mix the ingredients until just combined.

Q: Can I use regular Crisco instead of Butter Flavor Crisco?
A: Yes, you can, but the Butter Flavor Crisco adds a distinct flavor that mimics the taste of KFC’s biscuits.

Q: Can I freeze the biscuit dough?
A: Yes, you can freeze the cut biscuits on a baking sheet until solid, then transfer them to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.

Q: My biscuits aren’t rising very much. What am I doing wrong?
A: Make sure your baking powder and baking soda are fresh. Also, avoid twisting the biscuit cutter when cutting out the biscuits, as this can seal the edges and prevent them from rising properly.

Q: Can I make these biscuits without buttermilk?
A: Yes, you can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

Final Thoughts

These KFC copycat biscuits are a true testament to the power of simple ingredients and careful technique. The aroma of buttery, baking dough is a pure comfort, and the taste? Utterly irresistible. I encourage you to try this recipe and experience the joy of creating these fluffy, golden treasures in your own kitchen. Whether you’re serving them with fried chicken, soup, or simply enjoying them with a pat of butter, these biscuits are sure to become a family favorite. Share your baking adventures and any personal twists you add. Happy baking!

KFC Biscuits (Copycat) Recipe