KFC Biscuits Recipe – Fluffy, Buttery Comfort in Every Bite

Introduction

There’s something about that warm, buttery smell that stops you in your tracks — it always reminds me of Sunday mornings at my grandmother’s house. Today I’m sharing a cozy, simple recipe inspired by those flavors: KFC Biscuits. Whether you’re baking for a sleepy weekend brunch or a quick weeknight comfort meal, these biscuits come together fast and smell like home. If you want a spin on classic Southern biscuits, try this version and, by the way, you can peek at a similar southern sausage biscuits recipe for pairing ideas.

Why You’ll Love It

• Quick and easy to make, even on busy mornings.
• Comforting homemade flavor that fills the kitchen with warmth.
• Made with simple ingredients you probably already have.
• Great for any occasion — brunch, family dinner, or a cozy night in.
• Always a crowd-pleaser that brings back memories.

(PS: If you want another biscuit idea, check this southern sausage biscuits recipe for a savory match.)

Ingredients You’ll Need

• 2 cups all-purpose flour
• 1 1/2 tsp salt
• 1 tbsp sugar
• 4 tsp baking powder
• 1/4 tsp baking soda
• 3 tbsp vegetable shortening — use cold, so it flakes nicely.
• 4 tsp butter-flavor Crisco — adds that KFC-like buttery aroma.
• 1 cup buttermilk — cold is best for lift and tender crumb.
• Whole milk, for brushing
• Butter or margarine, for brushing after baking — use unsalted to control salt.

Also, for a small twist, grate a little sharp cheddar into half the batch for cheesy biscuits, and try that with the southern sausage biscuits recipe if you’re serving a crowd.

How to Make It

1. First, preheat your oven to 400°F (205°C). You’ll want that steady heat ready.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 1/2 tsp salt, 1 tbsp sugar, 4 tsp baking powder, and 1/4 tsp baking soda. The dry mix smells clean and a little sweet — it’s the foundation.
3. Next, cut in 3 tbsp vegetable shortening and 4 tsp butter-flavor Crisco until the mixture looks like coarse crumbs. Work quickly so the fats stay cold; this keeps the biscuits flaky.
4. Stir in 1 cup buttermilk just until a soft, sticky dough forms. Don’t overmix — a few streaks of flour are okay. The dough feels tender and a bit tacky.
5. Turn the dough onto a lightly floured board and knead gently 10–12 times. Press with your fingertips; you want the dough to hold together but stay airy.
6. Divide the dough in half, then pat each portion into an 8-inch round about 1/2 inch thick. The rounds should look rustic and even.
7. Use a 2-inch cutter to stamp out biscuits, reforming scraps sparingly so you don’t overwork the dough. Keep the rounds touching each other on the sheet — that helps them rise tall and soft.
8. Arrange biscuits on an ungreased baking sheet with edges lightly touching, and brush tops with whole milk. This gives them a lovely tan and sheen.
9. Bake for 15 minutes, or until golden on top. You’ll see the edges brown and smell a rich, buttery aroma — that’s your cue.
10. Brush hot biscuits with butter or margarine and serve warm. They should be soft inside, flaky on the outside, and perfect for tearing open.

If you want to explore more biscuit styles, I sometimes compare techniques with this southern sausage biscuits recipe to switch up my weekend spread.

Kitchen Tips

• Time-saver: Keep your shortening and Crisco chilled, and measure ingredients first so you can work fast.
• Fix for dense biscuits: If they turn out tight, you likely overworked the dough — next time, fold gently and stop kneading sooner.
• Flavor twist: Add 1 tsp garlic powder and 2 tbsp chopped chives for savory biscuits, or stir in a pinch of sugar and a bit of vanilla for slightly sweet ones.

For a fun pairing, try these with the classic flavors in my southern sausage biscuits recipe.

Serving Ideas

Serve these warm right out of the oven with a pat of butter and your favorite jam. They’re lovely alongside fried chicken, a bowl of soup, or a big, saucy breakfast — and they crisp up beautifully when toasted the next day. Garnish with a sprinkle of flaky sea salt, chopped herbs, or a drizzle of honey for brunch guests. Perfect for family dinner, Sunday brunch, or a cozy night in.

Storing & Leftovers

• To store: Keep cooled biscuits in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
• To freeze: Wrap individual biscuits and freeze for up to 3 months; thaw overnight in the fridge.
• To reheat: Warm in a 350°F oven for 8–10 minutes or microwave covered for 20–30 seconds to keep them soft.
• Leftover idea: Split and fill with eggs, bacon, or leftover roast for quick sandwiches.

FAQs

Q: Can I make this ahead of time?
A: Definitely! Shape the rounds and refrigerate for a few hours, or freeze the unbaked biscuits; bake from chilled or frozen when you’re ready. KFC Biscuits are forgiving like that.

Q: Can I swap any ingredients?
A: Of course! Use half butter if you prefer, or a milk substitute — just expect small texture differences. For best rise, keep the fats cold.

Q: What’s the best way to serve it?
A: Fresh from the oven, while still warm and aromatic. Slather with butter and enjoy that first flaky bite.

Q: How do I know it’s perfectly cooked?
A: Look for golden edges and a fragrant, buttery smell; press gently and the center should spring back lightly.

Need more biscuit inspiration? Try adapting flavors from this southern sausage biscuits recipe.

Conclusion

Thanks for baking along — making KFC Biscuits at home feels like a small, cheerful ceremony. If you want to learn more about the original chain or menu, visit the official KFC site. Also, for a deep dive into copycat versions and other favorite breads, check this helpful collection: Copycat KFC Biscuits & BEST Breads, Scones & Biscuits Recipes. I hope these biscuits bring the same warmth to your kitchen as they do to mine — enjoy every buttery, flaky bite of your KFC Biscuits.

KFC Biscuits

Warm and buttery KFC-inspired biscuits that are fluffy, flaky, and perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 12 biscuits

Course: Breakfast, Brunch

Cuisine: American, Southern

Calories: 200

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 2 cups all-purpose flour
• 1.5 tsp salt
• 1 tbsp sugar
• 4 tsp baking powder
• 0.25 tsp baking soda

Fats

• 3 tbsp vegetable shortening Use cold for best results.
• 4 tsp butter-flavor Crisco Adds a buttery aroma.

Wet Ingredients

• 1 cup buttermilk Cold is best for lift and tenderness.
• 1 tbsp whole milk For brushing before baking.
• 1 tbsp butter or margarine Use unsalted for better control.

Method

 

Preparation

1. Preheat your oven to 400°F (205°C).
2. In a large bowl, whisk together flour, salt, sugar, baking powder, and baking soda.
3. Cut in the vegetable shortening and butter-flavor Crisco until the mixture resembles coarse crumbs.
4. Stir in the buttermilk until a soft, sticky dough forms.
5. Turn the dough onto a lightly floured surface and knead gently 10–12 times.
6. Divide the dough in half and pat each portion into an 8-inch round about 1/2 inch thick.
7. Use a 2-inch cutter to stamp out biscuits, reforming scraps sparingly.
8. Arrange biscuits on an ungreased baking sheet with edges lightly touching and brush tops with whole milk.

Baking

1. Bake for 15 minutes or until golden on top.
2. Brush hot biscuits with butter or margarine and serve warm.

Notes

For a cheesy variation, grate sharp cheddar into half the batch. To store, keep in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. To freeze, wrap biscuits and freeze for up to 3 months.