Ready in 20 minutes these Copycat KFC Biscuitsare light and flaky, you will love these with jam, gravy or more butter.
These Copycat KFC Biscuits are a super simple, delicious side for any meal of the day! They’re incredibly easy to make and are perfect for meals year-round! I personally am partial to a nice hot biscuit on a cold winter morning during the holidays, but the best thing about these biscuits is that they’re so easy, you can have them whenever you want!
I am a huge sucker for breakfast, it is actually my favorite meal of the day. One of my favorites is homemade biscuits and gravy, with sausage and eggs! Yum. I am drooling just thinking about it. I mean check out the flaky layers.
These are the best biscuits that will ever come from your kitchen and they are so easy to make. These taste just like the biscuits from KFC but better because they are homemade.
I got this recipe, 12 years ago, but didn’t actually make it until 8 years ago. Since then I have never, ever made a breakfast that used frozen or refrigerated biscuits, as these are just as easy. Now, I can’t say we haven’t ever had those… store-bought ones….my husband uses them when he is in charge. Needless to say, the kids have deemed me the biscuit champion.
I hope you enjoy this recipe for Copycat KFC Biscuits just as much as we have. And while you are checking out this recipe, I have included a collection of some of the most amazing bread, scones and biscuits recipes. You have got to check it out, mouthwatering, no carb-dieting recipes that range from sweet to savory. Enjoy! XOXO San
How do you make easy biscuits?
Preheat the oven to 415 degrees and line a baking sheet with parchment paper.
In a medium mixing bowl sift together flour, baking powder, sugar, cream of tartar, and salt.
Using a pastry blender, your hands, or a knife and fork, cut in the butter until the flour resembles coarse crumbs.
Add the milk and stir with a fork until the mixture comes together.
On a lightly floured surface pull out the dough and knead until it is smooth.
Roll out dough until it is ½ inch thick.
Cut out dough using a 3-inch biscuit butter, or you can cut into squares.
With remaining dough, reform and roll out to ½ inch and repeat until all the dough is used and made into biscuits.
Arrange biscuit dough on prepared baking sheet, and bake for 10-12 minutes, or until risen and a golden brown.
Serve immediately, or set on counter or serving dish until ready to serve.
Preheat the oven to 415 degrees and line a baking sheet with parchment paper.
In a medium mixing bowl sift together flour, baking powder, sugar, cream of tartar and salt.
Using a pastry blender, your hands, or a knife and fork, cut in the butter until the flour resembles coarse crumbs.
Add the milk and stir with a fork until the mixture comes together. On a lightly floured surface pull out the dough and knead until it is smooth.
Roll out dough until it is ½ inch thick. Cut out dough using a 3 inch biscuit butter, or you can cut into squares. With remaining dough, reform and roll out to ½ inch and repeat until all the dough is used and made into biscuits.
Arrange biscuit dough on prepared baking sheet, and bakefor 10-12 minutes, or until risen and a golden brown.
Serve immediately, or set on counter or serving dish until ready to serve.
Notes
recipe from Shauna Robinson, friend of a friend, of a friend of a friend, of my grandma’s
For flaky layers, use cold butter. When you cut in the butter, you have coarse crumbs of butter coated with flour. When the biscuit bakes, the butter will melt, releasing steam and creating pockets of air. This makes the biscuits airy and flaky on the inside.
"Scones are typically made using a quick bread method with a higher ratio of liquid to flour, and sometimes no butter at all," says Snyder. In contrast, biscuits have a high ratio of butter, and the lamination process needed to achieve flaky layers is a key differentiator to scones.
Cold butter is the key to flaky, tender pie crusts, biscuits and scones. In the oven, the cold pieces of butter melt and create gaps that result in the layers essential to certain baked goods.
The solution: Use half cake flour and half all-purpose flour. This combination will give you a biscuit with light and airy interior with a pleasant, satisfying bite on the outside. Also, sifting the flour and other dry ingredients will give you a smoother, airier dough.
White wheat in general is around 9-12% protein, while the hard reds are 11-15%. As far as brands of flour, White Lily “all-purpose” flour has been my go-to for biscuit making. It's a soft red winter wheat, and the low protein and low gluten content keep biscuits from becoming too dense.
I personally think that biscuits are at their best when you use a fine pastry-type flour like White Lily or Bob's Pastry flour. BUT, all-purpose flour is absolutely an option. I actually think that your technique when making biscuits is just as - if not, more - important than the flour you use.
The colder the better when it comes to scones, we recommend a chilled bowl and pastry cutter too. Use pastry flour: This will create a noticeably lighter scone. However, self-raising flour works just as well and creates a higher rising scone that holds its shape nicely.
What's the Main Difference? The biscuit and scone share British heritage, quick bread status, and the basic foundation of flour, fat, and liquid. But as they evolved to what they are today, scone recipes use eggs, and biscuit recipes do not.
Biscuits are often slightly healthier than scones because they use less butter and sugar than scones. Both biscuits and scones contain flour, fat, dairy, and baking powder. Both of these treats fit into a healthy diet in moderation.
When cold butter is rubbed into the flour, it creates flaky pockets of flavour (which soft, room temperature butter can't do). Once the cold butter and liquid (e.g milk) hits the oven, the water in the butter and cold liquid begins evaporating.
In cookies, softened butter will result in a cakier and airier cookie than using melted butter. This is due to the fact that softened butter will create air bubbles that expand in the oven during baking. Melted butter will make your cookies delightfully dense on the inside and crisp on the edges.
If you start asking around, any Southern chef, Southern Living Test Kitchen pro, or biscuit-making family member will swear by White Lily flour. Generations of bakers have claimed it as the secret to the perfect, flaky biscuit.
Just as important as the fat is the liquid used to make your biscuits. Our Buttermilk Biscuit recipe offers the choice of using milk or buttermilk. Buttermilk is known for making biscuits tender and adding a zippy tang, so we used that for this test.
High-fat butter, such as Kerrygold Butter, is best. The rich fat from the butter releases water when the biscuits are baking which is what contributes to the beautiful layers and flakiness that we love about biscuits.
The two keys to success in making the best biscuits are handling the dough as little as possible as well as using very cold solid fat (butter, shortening, or lard) and cold liquid. When the biscuits hit the oven, the cold liquid will start to evaporate creating steam which will help our biscuits get very tall.
“If you want the most luscious biscuits ever, brush the tops with melted butter after they come out of the oven,” says James. Brushing the butter on after baking ensures that the butter soaks into the baked biscuit so you get that great buttery flavor in every bite.
But if you chill your pan of biscuits in the fridge before baking, not only will the gluten relax (yielding more tender biscuits), the butter will harden up. And the longer it takes the butter to melt as the biscuits bake, the more chance they have to rise high and maintain their shape. So, chill... and chill.
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