Everyone loves a good biscuit, but in the South we have a special affinity for them. Don’t wait to get your biscuit game on, because you don’t want to miss out on these! With a golden, buttery crisp on the outside and flaky soft inside the layers that just melt in your mouth these Copy Cat KFC Biscuits are the only buttermilk biscuit recipe you’ll ever want or need.
Around here we’re pretty serious about our biscuits, and we’re not shy about enjoying them morning, noon, and night.
Biscuit and gravy, fried chicken and biscuits– everything’s better when paired with a soft, crumbly crisp on the outside Southern-style biscuit.
We even take ’em with us on our picnics. Whether it’s to see a play, enjoying the park on Easter Sunday, or an after school function– I love an easy picnic meal.
And it really doesn’t get any easier than ordering a tub of fried chicken with a side of our favorite biscuits. It’s convenient, fast and finger lickin’ good. But what about those regular days, the everyday dinners where a bowl of buttery biscuits would be a perfect fit. Nothing sops of juices or gravy quite like them.
On those days we make these Copy Cat KFC Biscuits.
Light, flaky, buttery– these biscuits are a must have & taste just like the ones you love getting from Kentucky Fried Chicken restaurants.
Seriously, you need to print this recipe, and put it somewhere safe. Better yet– get it a protective cover because that’s how much you’ll be using it.
The best part, well in addition to getting your favorite biscuit fix, is how easy they are to whip up. Having company at the last minute and need a few more? Easy Peasy, just double the recipe. Got a house full of hungry teen s like I do and they scarfed them all down before you get any or the littlest siblings?
Good thing they’re so simple– at least that’s what you’ll be thinking when you slide a second batch into the oven.
- 1 1/2 cups flour
- 1 1/2 tsp salt
- 1 tbsp sugar
- 1 tbsp baking powder
- 2/3 cup buttermilk or full fat milk
- 1/3 cup vegetable shortening
Add the dry ingredients to a sifter or mesh strainer. Sift them together over top of/into a large bowl.
Make a well in the dry ingredients and add in wet ingredients. Use your hands to knead the dough, cutting them in as you go.
If the dough isn't coming together just yet, add a bit more milk, just until the dough has come together and formed.
Lightly flour a work surface and turn the formed dough out onto it. Knead the dough 6-8 good times.
Roll the dough out until it's 1/2" thick all the way around.
Use a glass or a biscuit cutter to cut 8 biscuits out of the dough. Form the remaining scraps into two biscuits. Transfer the biscuits to a baking sheet.
Bake the biscuits at 425 degrees for 10-13 minutes.
Serve warm with drizzle with honey or topped with a pat of butter.