KFC Buttermilk Biscuits

Yields: 8 large biscuits
Prep Time: 15 minutes
Cook Time: 12-15 minutes
Total Time: 30 minutes, plus 30 minutes chilling
Skill Level: Beginner-Intermediate

There’s something magical about that red-and-white striped bucket, and nestled inside, you almost always find those iconic, fluffy, and impossibly flaky Buttermilk Biscuits. They’re the perfect vehicle for sopping up gravy, honey, or just enjoying on their own. Today, we’re unlocking the secret to making Copycat KFC Buttermilk Biscuits right in your own kitchen.

This recipe is deceptively simple but relies on a few key techniques to achieve that signature texture: a shatteringly crisp exterior that gives way to a soft, tender, and steaming interior. The secret? Keeping everything COLD and handling the dough as little as possible. Forget dense, hockey-puck biscuits; these are cloud-like, buttery perfection.

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Ingredients

• 2 cups all-purpose flour (250g), plus more for dusting

• 1 tablespoon baking powder

• ¼ teaspoon baking soda

• 2 teaspoons granulated sugar

• 1 teaspoon salt

• ½ cup (1 stick) unsalted butter, very cold, cubed + 2 tablespoons melted for brushing

• ¾ cup cold buttermilk, well-shaken

• ¼ cup cold heavy cream (or substitute with additional buttermilk)

Kitchen Equipment You’ll Need:

• Large mixing bowl

• Box grater (optional, but highly recommended)

• Pastry cutter or two forks

• Rolling pin

• 2.5-inch round biscuit cutter (or a sharp-rimmed glass)

• Baking sheet

• Parchment paper or a silicone baking mat

• Pastry brush

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Instructions

Step 1: Prepare and Preheat

Preheat your oven to 450°F (230°C). This high heat is crucial for achieving a quick rise and a golden-brown top. Line a baking sheet with parchment paper or a silicone mat. Do not grease it.

Step 2: Combine the Dry Ingredients

In a large mixing bowl, whisk together the 2 cups of flour, baking powder, baking soda, sugar, and salt. This ensures the leavening agents are evenly distributed for a consistent rise.

Step 3: Incorporate the Fat (The Secret to Flakiness)

This is the most critical step. You need to keep the butter as cold as possible until it hits the oven.

Method 1 (Grating – Best for Beginners): Take your stick of cold butter and grate it using the large holes of a box grater directly into the flour mixture. Toss the butter shreds gently with your fingers to coat them in flour. This creates perfect, flat pieces of butter that will steam and create layers during baking.

Method 2 (Pastry Cutter): Add the cubed, cold butter to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Step 4: Create the Dough

Create a well in the center of your flour-butter mixture. Pour in the cold buttermilk and heavy cream. Using a sturdy spatula or a fork, gently stir the mixture until it just comes together into a shaggy, sticky dough. Do not overmix! It’s okay if there are still some dry bits of flour at the bottom of the bowl.

Step 5: Turn Out and Fold

Turn the shaggy dough out onto a lightly floured surface. With floured hands, gently press and knead the dough only 3-4 times, just enough to incorporate any remaining dry bits. The dough will be soft and slightly sticky.

Pro-Tip for Layers: Gently pat the dough into a rough rectangle, about ¾-inch thick. Fold the dough in half, then pat it down again. Repeat this folding process one more time. This simple technique is what creates those beautiful, flaky layers.

Step 6: Cut the Biscuits

Pat or lightly roll the dough to a consistent ¾-inch to 1-inch thickness. Dip your 2.5-inch round biscuit cutter in flour and press straight down into the dough. Do not twist the cutter, as this seals the edges and prevents a proper rise.

Lift the cutter straight up. Place the biscuit on your prepared baking sheet, ensuring the biscuits are touching each other. This helps them rise upwards instead of spreading out. Gather the scraps, gently press them together (avoid re-rolling), and cut out the remaining biscuits. You should get about 8 biscuits.

Step 7: Chill and Bake

Place the entire baking sheet with the cut biscuits into the refrigerator for 15-30 minutes. This rechills the butter, which is the final key to maximum flakiness.

Once chilled, bake in the preheated 450°F (230°C) oven for 12-15 minutes, or until the tops are a beautiful golden brown.

Step 8: The Finishing Touch

As soon as you remove the biscuits from the oven, brush the tops generously with the 2 tablespoons of melted butter. This adds flavor and gives them that classic, glossy KFC look.

Step 9: Serve Immediately

Let the biscuits cool on the pan for just 2-3 minutes before serving. They are best enjoyed warm, slathered with more butter, a drizzle of honey, or served alongside your favorite fried chicken.

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Nutritional Information

Please note: This is an approximate estimate based on the ingredients used. Values may vary depending on specific brands and portion sizes.

Serving Size: 1 biscuit
Calories: 285
Total Fat: 17g

• Saturated Fat: 11g

• Trans Fat: 0g
  Cholesterol: 45mg
  Sodium: 480mg
  Total Carbohydrates: 28g

• Dietary Fiber: 1g

• Sugars: 3g
  Protein: 4g

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Chef’s Notes & Tips for Success

• The Cold is Key: If at any point the dough feels warm or the butter is softening, pop it back in the fridge for 10-15 minutes. Cold butter = steam = flaky layers.

• No Buttermilk? Make your own! Add 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then add enough regular milk to reach the ¾ cup line. Stir and let it sit for 5-10 minutes until it curdles.

• Storage: Store leftover biscuits in an airtight container at room temperature for 1-2 days. They are best reheated in a 350°F (175°C) oven for 5-8 minutes or toasted to recrisp the exterior.

• Freezing: You can freeze the unbaked, cut biscuits on a baking sheet, then transfer them to a freezer bag. Bake from frozen, adding 2-4 minutes to the baking time.