Copycat KFC Biscuits (Flaky Buttermilk Recipe)
Tall, soft, layered buttermilk biscuits with crisp golden tops and a glossy coat of butter, made from scratch in about 30 minutes.
- Makes 10
- 30 minutes
- Freezer friendly
- Shortening + butter
These copycat KFC biscuits chase the restaurant favorite: tall, pull-apart layers, a soft and tender middle, a tangy buttermilk flavor and a shiny butter finish, made with pantry staples and one bowl.
Quick answer
To make copycat KFC biscuits, whisk 2 cups flour, 1 tbsp baking powder, ½ tsp baking soda, 1 tbsp sugar and 1 tsp salt, cut in ¼ cup cold shortening and 4 tbsp cold butter, stir in ¾ cup plus 2 tbsp cold buttermilk, fold, cut 10 rounds and bake at 450°F for 12 to 14 minutes.
Copycat KFC biscuits, brushed with melted butter straight from the oven.
What Makes KFC Biscuits So Good
The restaurant biscuit sits somewhere between a flaky Southern biscuit and a soft dinner roll. The outside is crisp and deep golden, and the sides stay soft where the biscuits bake pressed together.
Inside, it pulls apart in thin, steamy layers. A light tang from buttermilk keeps it from tasting flat, and a final brush of butter makes the top shine.
That texture comes from three things working together: a mix of shortening and butter, very cold ingredients that hit a very hot oven, and a few gentle folds that stack the dough into layers. Get those right and the copy is remarkably close.
Tall and soft
Baked touching, so they rise up instead of out.
Flaky layers
Three letter folds build the pull-apart layers.
Tangy crumb
Buttermilk plus a little baking soda.
Glossy top
Melted butter before and after baking.
The Ingredients and What Each One Does
Nine pantry ingredients, most of them kept cold.
| Ingredient | Its job | Swap |
|---|---|---|
| IngredientAll-purpose flour | Its jobStructure without toughness | SwapSoft Southern-style flour for an even more tender crumb |
| IngredientBaking powder | Its jobThe main lift | SwapSelf-rising flour already contains it |
| IngredientBaking soda | Its jobBalances the buttermilk and browns the tops | SwapDo not skip; it is small but important |
| IngredientSugar | Its jobA hint of sweetness and better browning | SwapHoney brushed on top after baking |
| IngredientVegetable shortening | Its jobThe soft, tender interior | SwapMore butter for an all-butter biscuit |
| IngredientCold butter | Its jobFlavor and steam for layers | SwapSalted butter, with the salt cut to ½ tsp |
| IngredientButtermilk | Its jobTang and a tender crumb | SwapMilk soured with lemon juice or vinegar |
| IngredientMelted butter | Its jobThe shiny, rich finish | SwapHoney butter or garlic butter |
Measure the flour by spooning it into the cup and leveling it off. Scooping straight from the bag packs in extra flour, and dry dough is the most common reason homemade biscuits come out dense. Check that the baking powder is fresh, too; a spoonful in hot water should fizz right away.
Shortening, Butter or Both?
| Fat | Texture | Flavor | Closest to the restaurant? |
|---|---|---|---|
| FatAll shortening | TextureVery soft, tender, a little cakey | FlavorMild | Closest to the restaurant?Close on texture, short on flavor |
| FatAll butter | TextureFlaky, crisp edges, slightly firmer | FlavorRich and buttery | Closest to the restaurant?Close on flavor, less soft |
| FatShortening + butter | TextureSoft middle with flaky layers | FlavorButtery | Closest to the restaurant?The best match |
| FatMargarine or spreads | TextureSpreads and bakes flat | FlavorVaries | Closest to the restaurant?Not recommended |
This recipe uses the mix: shortening for the soft, fluffy pull and butter for the flavor and the steam that separates the layers. If you only keep butter in the house, make them all butter; they will still be excellent, just a little flakier and richer.
Copycat KFC Biscuit Recipe
The card makes 10 biscuits with a 2½-inch cutter. Tap 5, 20 or 30 and every amount updates.
Copycat KFC Biscuits
Flaky buttermilk biscuits made with shortening and butter, folded for layers and brushed with butter twice. Tap the batch size and every amount updates.
Makes
Ingredients
Copycat KFC biscuits- 1 cup2 cups4 cups6 cups all-purpose flour, plus more for dusting
- 1½ tsp1 tbsp2 tbsp3 tbsp baking powder
- ¼ tsp½ tsp1 tsp1½ tsp baking soda
- 1½ tsp1 tbsp2 tbsp3 tbsp granulated sugar
- ½ tsp1 tsp2 tsp1 tbsp fine salt
- 2 tbsp¼ cup½ cup¾ cup cold vegetable shortening, cubed
- 2 tbsp4 tbsp8 tbsp (1 stick)12 tbsp cold unsalted butter, cubed
- 7 tbsp¾ cup + 2 tbsp1¾ cups2⅔ cups cold buttermilk
- 1½ tbsp3 tbsp6 tbsp9 tbsp melted butter, for brushing
Keep everything cold. Chill the cubed fats and the buttermilk until the moment they go in the bowl.
Instructions
Heat the oven
Heat the oven to 450°F (230°C) and line a baking sheet with parchment. A very hot oven gives the fast rise and the deep golden tops.
Mix the dry ingredients
Whisk the flour, baking powder, baking soda, sugar and salt in a large bowl.
Cut in the fats
Add the cold shortening and butter and cut them in with a pastry blender or two knives until the largest pieces are the size of peas.
Add the buttermilk
Pour in the cold buttermilk and stir with a fork about 15 strokes, just until a shaggy dough forms. Dry bits at the bottom are fine.
Fold for layers
Tip the dough onto a floured counter, pat it into a rectangle, fold it in thirds like a letter, turn and repeat 2 more times. Pat it 3/4 inch thick.
Cut straight down
Cut rounds with a floured 2½-inch cutter, pressing straight down without twisting. Press the scraps together gently once and cut again.
Bake close together
Set the biscuits on the sheet with their sides just touching, brush the tops lightly with melted butter and bake 12 to 14 minutes, until tall and deep golden.
Brush again
Brush the hot biscuits with the rest of the melted butter right out of the oven and serve warm.
Gear for Homemade Biscuits
A light baking sheet, parchment and a hot cast iron skillet give the best rise and color.
As an Amazon Associate, this site earns from qualifying purchases.
Nordic Ware Half Sheet Pans, 2-Pack
Light aluminum bakes even, golden bottoms.
Check Price on Amazon →
Lodge 10.25-Inch Cast Iron Skillet
Bake biscuits touching for soft, tall sides.
Check Price on Amazon →
How to Make KFC Biscuits Step by Step
Fold the dough in thirds, pat it thick and cut straight down.
Work the fat in quickly. A pastry blender is fastest, but two butter knives or your fingertips work. Stop while you can still see pea-size pieces; those little pockets melt in the oven, release steam and puff the dough into layers.
Stir, do not knead. The dough should look rough and a bit sticky. Overmixing develops gluten and gives a chewy, bread-like biscuit instead of a tender one.
Fold three times. Pat the dough into a rectangle, fold it like a letter, give it a quarter turn and repeat twice more. This simple lamination is what gives the restaurant-style pull-apart layers.
Cut tall and bake close. Pat the dough a full 3/4 inch thick, cut straight down without twisting so the edges stay open, and set the biscuits touching on the pan. They support each other and climb upward.
| Stage | What to look for |
|---|---|
| StageFat cut in | What to look forCoarse crumbs with pea-size pieces of fat |
| StageAfter the buttermilk | What to look forA shaggy, slightly sticky dough |
| StageAfter folding | What to look forA smoother rectangle with visible streaks of butter |
| StageIn the oven | What to look forRise within 6 to 8 minutes, then browning |
| StageDone | What to look forTall, deep golden tops and dry, flaky sides when pulled apart |
Biscuit Problems and Fixes
| Problem | Likely cause | Fix |
|---|---|---|
| ProblemFlat biscuits | Likely causeWarm fat, twisted cutter, old baking powder | FixChill the fats, press straight down, use fresh leavening |
| ProblemTough or chewy | Likely causeOvermixing or rerolling scraps several times | FixStir just until combined; reroll scraps only once |
| ProblemDry and crumbly | Likely causeToo much flour, packed measuring | FixSpoon and level the flour; dust the counter lightly |
| ProblemPale tops | Likely causeOven not hot enough or no butter brush | FixHeat to 450°F fully; brush with butter before baking |
| ProblemDark bottoms | Likely causeDark pan or low rack | FixUse a light aluminum sheet on the middle rack |
| ProblemLeaning or lopsided | Likely causeTwisted cutter or uneven patting | FixPat to an even thickness and cut straight down |
| ProblemSoapy or bitter taste | Likely causeToo much baking soda | FixMeasure the soda carefully; level the spoon |
Biscuits are forgiving once you know the two big rules: cold fat and a light hand. If the kitchen is warm, chill the cut biscuits on their tray for 10 minutes before baking; the extra minutes in the fridge are often the difference between good and great.
Make Ahead, Freeze and Reheat
| Plan | How | Keeps |
|---|---|---|
| PlanDough ahead | HowCut, cover and refrigerate on the tray; bake cold | KeepsUp to 12 hours |
| PlanFreeze unbaked | HowFreeze rounds on a tray, then bag; bake from frozen at 425°F, 18 to 22 minutes | Keeps3 months |
| PlanFreeze baked | HowCool, wrap individually, bag | Keeps2 months |
| PlanRoom temperature | HowAirtight container | Keeps2 days |
| PlanReheat | HowWrapped in foil at 350°F, 8 to 10 minutes | KeepsBest way to revive them |
Freezing unbaked biscuits is the best trick for weeknights: bake exactly as many as you need, straight from the freezer, and they taste freshly made. Keep a bag of frozen rounds next to a container of homemade gravy and breakfast takes 20 minutes.
What to Serve With KFC Biscuits
Honey butter on one, gravy on the next.
Fried chicken dinner
The classic plate with mashed potatoes, gravy and coleslaw.
Honey butter
Beat ½ cup soft butter with 3 tbsp honey and a pinch of salt.
Biscuits and gravy
Split and smother with creamy beef or turkey sausage gravy.
Breakfast sandwich
Egg, cheddar and crisp beef bacon or a turkey sausage patty.
Chicken biscuits
A crispy chicken tender, pickles and a drizzle of honey.
Soup and chili night
Warm biscuits for dunking into chicken soup or beef chili.
Leftover biscuits also make a quick strawberry shortcake: split, toast lightly, then fill with sliced strawberries and whipped cream.
Six Copycat Biscuit Variations
Same dough, six directions. Tap one:
Classic Buttermilk
The recipe as written, baked touching and brushed with butter twice. The closest match to the restaurant biscuit.
Honey Butter Glazed
Brush the hot biscuits with 3 tbsp melted butter mixed with 1 tbsp honey instead of plain butter.
Cheddar and Chive
Toss ¾ cup shredded sharp cheddar and 2 tbsp chopped chives into the flour before the buttermilk.
Garlic Herb
Add ½ tsp garlic powder to the dough and brush with butter mixed with minced garlic and parsley.
No-Cutter Drop Biscuits
Add 2 extra tbsp buttermilk, skip the folding and drop ¼-cup scoops onto the sheet. Bake 12 to 15 minutes.
Self-Rising Flour
Use 2 cups self-rising flour, omit the baking powder and salt, and keep ½ tsp baking soda.
Copycat KFC Biscuits: FAQs
How do you make KFC biscuits at home?
Cut cold shortening and butter into flour, baking powder, baking soda, sugar and salt, stir in cold buttermilk, fold the dough 3 times, cut tall rounds and bake at 450°F for 12 to 14 minutes. Brush with melted butter before and after baking.
What ingredients are in copycat KFC biscuits?
All-purpose flour, baking powder, baking soda, a little sugar, salt, cold vegetable shortening, cold butter and buttermilk, plus melted butter for brushing.
Is this the original KFC biscuit recipe?
No. The restaurant recipe is not public. This is a copycat built to match the texture and flavor: tall, flaky, soft inside, tangy from buttermilk and glossy with butter.
Do KFC biscuits come with butter?
Restaurant biscuits are usually served with a packet of honey sauce or a butter-style spread on the side. At home, brush them with melted butter and serve honey butter alongside.
Why use both shortening and butter?
Shortening gives the soft, tender, almost cakey interior; butter adds flavor and steam for flaky layers. Together they come closest to the restaurant texture.
Can I use all butter?
Yes. Use 6 tablespoons of cold butter in total. The biscuits taste richer and come out a little flakier and less soft.
Can I use self-rising flour?
Yes. Use 2 cups self-rising flour and leave out the baking powder and salt; keep the baking soda for the buttermilk tang.
What can I use instead of buttermilk?
Stir 1 tablespoon of lemon juice or white vinegar into a scant cup of milk, wait 5 minutes and use ¾ cup plus 2 tablespoons.
Why are my biscuits flat?
Usually warm fat, twisted cutters, overworked dough or old baking powder. Keep everything cold, press straight down and check the date on the baking powder.
Why are my biscuits dry or tough?
Too much flour on the counter or too much mixing. Stir only until the dough comes together and dust the counter lightly.
How do you get flaky layers?
Keep the fat in pea-size pieces and fold the dough in thirds 3 times before cutting. Each fold stacks thin sheets of dough and fat.
Should biscuits touch on the pan?
For soft, tall sides like the restaurant ones, yes. Spaced 1 inch apart, they bake with crisper edges and spread a little more.
Can I make the dough ahead?
Yes. Cut the biscuits, cover the tray and refrigerate up to 12 hours, then bake straight from the fridge, adding a minute or two.
Can I freeze KFC-style biscuits?
Freeze the unbaked rounds on a tray, then bag them for up to 3 months. Bake from frozen at 425°F for 18 to 22 minutes.
How do you reheat biscuits?
Wrap them in foil and warm at 350°F for 8 to 10 minutes, or microwave 15 seconds under a damp paper towel.
What can you make with KFC-style biscuits?
Biscuits and gravy, breakfast sandwiches with egg, cheese and beef bacon, chicken biscuits, strawberry shortcake or a side for soup and chili.
More Copycat Biscuits and Comfort Food
Golden, buttery and made from scratch.
Copycat Hardee’s Biscuits
Big, fluffy breakfast biscuits. See the recipe → BreadJoanna Gaines Biscuit Recipe
Tall, buttery layers. See the recipe → BreakfastSausage Gravy Recipe
Creamy gravy for biscuits. See the recipe → DinnerCopycat Popeyes Chicken Sandwich
Crispy, crunchy, spicy. See the recipe →Cold fat, a hot oven and three folds: that is the whole secret to biscuits that taste like the drive-thru.
Pin these copycat KFC biscuits so the recipe, the fat guide and six variations are ready for your next fried chicken night.
