Bread
KFC Inspired Biscuits
Soft, buttery biscuits with flaky layers and a golden exterior. They're perfect served warm with butter, honey, or alongside fried chicken and mashed potatoes.
Inspired by KFC
Prep
20 min
Cook
15 min
Serves
8 servings
Difficulty
Medium
Method
Recipe notes
Keep the butter and buttermilk cold enough that visible butter pieces remain in the dough. Fold rather than knead to create layers, and press the cutter straight down so the edges can rise freely.
Planning, storage, and serving
Storage and reheating
Cool and store airtight at room temperature for 1 day or refrigerate up to 3 days. Reheat at 325°F (165°C) for 5-8 minutes; freeze baked biscuits or cut unbaked dough up to 1 month.
Make-ahead tips
Whisk dry ingredients and cube butter a day ahead, keeping butter chilled. Cut biscuits and refrigerate them for several hours or freeze; brush with butter after baking, not before storage.
What to serve with it
- - Fried chicken and gravy
- - Eggs and jam for breakfast
- - Soup or chili
Equipment needed
- - Large mixing bowl
- - Pastry cutter or fingertips
- - Round cutter and sheet pan
Difficulty explained
The medium rating reflects handling the dough lightly and keeping the butter cold enough to create flaky layers.
Nutrition estimate
Calories
220
Protein
4g
Carbs
25g
Fat
11g
Sat. fat
7g
Fiber
1g
Sugar
1g
Sodium
600mg
Estimated nutrition per serving. Values are approximate and can change materially with brands, substitutions, optional toppings, portion size, and cooking method.
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Milk plus lemon juice
For each cup, combine 1 cup milk with 1 tablespoon lemon juice and rest for 5 minutes.
1-to-1 gluten-free baking flour
Use a commercial cup-for-cup blend that includes xanthan gum.
Plant-based butter
Use a firm, baking-style plant butter in the same amount.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Warm, fully blended butter produces uniform crumb instead of flakes; chill the bowl if the dough becomes greasy.
- Adding flour until the dough feels dry makes tough biscuits; it should look shaggy and slightly tacky.
- Twisting the cutter seals the sides and restricts rise; press down once and lift straight up.
Nutrition Context
- Biscuits are primarily refined flour and butter, with buttermilk adding a little protein; sodium comes from salt and leaveners.
- Serving one warm biscuit with a protein and vegetables is different from adding several buttered biscuits to an already rich meal.
FAQ
Why must the butter and buttermilk stay cold?
Cold butter leaves small pockets that release steam in the oven, creating flaky layers. Warm fat blends into the flour and makes denser biscuits.
Why should I fold the biscuit dough?
A few gentle folds stack layers without kneading heavily. Stop once the dough holds together to avoid tough biscuits.
Why should I not twist the cutter?
Twisting seals the cut edges and can prevent an even rise. Press straight down with a sharp cutter and lift.
Can I substitute regular milk for buttermilk?
Mix milk with a little lemon juice and let it stand five minutes. The acidity helps activate the baking soda and tenderize the crumb.
How do I reheat biscuits?
Wrap them in foil and warm at 325 F, uncovering for the last few minutes. Brush with melted butter just before serving.
What sides pair best with this dish?
Good pairings include Fried chicken and gravy; Eggs and jam for breakfast; Soup or chili. Choose one or two based on how substantial you want the meal to be.