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
"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.
Handle the dough as little as possible. Every time you touch, knead and fold, you are developing gluten. The more developed the gluten, the tougher the biscuit. Our recipe asks you to the dough 10 times; this will create a cohesive dough with visible pieces of butter and sprinkles of flour.
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 butter version rises the highest — look at those flaky layers! The shortening biscuit is slightly shorter and a bit drier, too. Butter contains a bit of water, which helps create steam and gives baked goods a boost.
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.
fattening. A Food Standards Agency (FSA) report has found that the average scone contains 408 calories, with the best – sorry, most fattening – clocking up a remarkable 756 calories and 39.2g of sugar. Add jam and cream to the largest scone tested, and you are talking more than 900 calories.
The best flour for making biscuits is White Lily flour. It's not available everywhere, so the next best thing is King Arthur All Purpose flour. White lily, self rising. I use it for everything except those thing I make using either cake flour or yeast.
While there are plenty of flour varieties to choose from, White Lily reigns above all else for Southern bakers and is the crème de la crème when it comes to the flour we use for any biscuit recipe.
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.
Why? 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.
How to make scones rise high? Once you've cut out your scone shapes, flip them over and place upside down on the baking tray. This will help them rise evenly and counteract any 'squashing' that happened when you cut out the dough. Perfect scones should rise to about 2 inches high.
*Substitute buttermilk, light cream, or heavy cream for the whole milk, if you prefer; use enough of whatever liquid you choose to bring the dough together readily, without you having to work it too much. The higher-fat liquid you use, the more tender and richer-tasting your biscuits will be.
Butter is the winner here. The butter biscuits were moister with that wonderful butter taste and melt-in-your mouth texture. I'd be curious to test out substituting half or just two tablespoons of the butter with shortening to see if you get the best of both.
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.
Both baked goodies use flour, fat, liquid and a leavening agent. The main differences are that scones tend to have less butter (because you'll add butter to it when you eating it — or else, clotted cream or jam) while American biscuits tend to have more butter and light layers.
American scones use much more butter than British scones, and they usually have quite a bit more sugar. The extra butter is what makes them so much denser. This is not really a good or bad thing, as British scones pile on plenty of sugar (in the form of preserves/jam) and butter or clotted cream as toppings.
What is an American biscuit in the UK? The last piece of the puzzle, an American biscuit is a crumbly leavened quick bread similar to what we call a scone in the UK.
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