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KFC-Style Biscuits: Fluffy, Buttery, and Perfect for Any Meal!
These homemade KFC-style biscuits are tall, fluffy, buttery, and irresistibly tender inside with a golden crust outside.
A classic comfort food from deesviral, they’re simple to make and the perfect companion for fried chicken, gravy, or jam.
Introduction
If you’ve ever visited KFC and fallen in love with their biscuits, you know how addictive they can be.
These flaky, buttery biscuits are soft on the inside, golden on the outside, and pair beautifully with almost anything.
They’re especially perfect for soaking up gravy or serving with fried chicken — but they’re just as good with honey, jam, or even on their own.
The secret to great biscuits is simple: cold butter, gentle handling of the dough, and a hot oven.
Follow these steps and you’ll have fresh, warm biscuits that rival (or even beat!) the fast-food favorite.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons white granulated sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 3/4 cup cold buttermilk (plus extra for brushing tops)
Cold butter: The key to flaky layers.
Buttermilk: Adds tang and tenderness; if unavailable, use milk with 1 teaspoon lemon juice or vinegar.
Step-by-Step Instructions
- Preheat oven: Set oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, sugar, and salt.
- Cut in butter: Add cold cubed butter and use a pastry cutter (or fingertips) to work it in until mixture resembles coarse crumbs.
- Add buttermilk: Pour in cold buttermilk and stir gently until dough comes together. Do not overmix.
- Shape dough: Turn dough onto a lightly floured surface, gently pat into a 3/4-inch thick rectangle, and fold it over itself 2–3 times to create layers.
- Cut biscuits: Pat dough to 1-inch thickness and cut out rounds using a biscuit cutter or glass. Place onto prepared baking sheet.
- Bake: Brush tops lightly with buttermilk and bake 12–15 minutes, until golden brown.
- Serve: Brush with melted butter if desired. Serve warm with fried chicken, gravy, or jam.
Storage & Reheating
- Store cooled biscuits in an airtight container at room temperature for up to 2 days.
- Refrigerate up to 1 week; reheat in oven at 350°F (175°C) for 5–7 minutes.
- Freeze unbaked biscuits for up to 2 months; bake directly from frozen, adding 2–3 minutes to baking time.
Why This Recipe Works
- Cold butter technique: Keeps little pockets of fat that steam during baking, creating layers.
- Buttermilk: Adds both tenderness and a slight tang that balances the buttery richness.
- High heat: Ensures biscuits rise quickly and develop golden tops.
Expert Tips
- Use a sharp biscuit cutter; pressing straight down (not twisting) helps biscuits rise evenly.
- Keep ingredients as cold as possible; even chill your mixing bowl if your kitchen is warm.
- Stack dough folds for extra flaky layers.
Frequently Asked Questions
Can I use regular milk instead of buttermilk? Yes—mix 3/4 cup milk with 1 teaspoon vinegar or lemon juice.
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Can I make mini biscuits? Absolutely—just cut smaller rounds and reduce baking time by 2–3 minutes.
How do I get taller biscuits? Keep the dough thick and don’t overwork it; cold butter and hot oven do the rest.
Estimated Nutrition
~190 kcal per biscuit (estimate).
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