Recipe

KFC-Inspired Biscuits

Soft, tall, slightly sweet biscuits with buttery tops, inspired by the kind you crave with fried chicken.

By Pip

•

4.7

A basket of soft, golden biscuits lined with a simple paper liner on a kitchen table, warm buttery tops and tender sides visible

Pull up a chair. Our little hedgehog host Pip is hopping up on the counter (politely, with a towel under those tiny paws) because today we are baking KFC-inspired biscuits.

These are the soft, slightly sweet kind with a tender middle and that buttery top you want to press against a piece of fried chicken like it is doing important, delicious work.

In this recipe, I will walk you through the big three: fat and liquid ratio for tenderness, how to get height without tough biscuits, and how to serve them alongside fried chicken so the whole plate feels like comfort food on purpose.

A kitchen counter with bowls of flour, sugar, baking powder, salt, cold butter pieces, shortening, and a measuring cup of buttermilk set out for biscuit making

Why It Works

Soft and tender texture: Butter plus a little shortening gives that plush bite, while buttermilk keeps the crumb gentle.
Slight sweetness: A small amount of sugar rounds out the flavor, like classic fast food biscuits that lean cozy, not dessert.
Great height: Cold fat, minimal mixing, and cutting straight down (no twisting) helps the layers lift.
Made for fried chicken: Sturdy enough to hold a swipe of butter, a drizzle of honey, or a chicken sandwich moment without crumbling into sadness.

Yield note: Expect about 8 to 10 biscuits, depending on your cutter size and how tightly you re-pat the scraps.

Pairs Well With

Storage Tips

How to Store and Reheat

Room temperature: Let biscuits cool completely, then store in an airtight container for up to 2 days.

Refrigerator: You can refrigerate up to 3 days, but they start to dry out after the first day or two. For best texture, freeze instead.

Freezer: Freeze fully cooled biscuits in a freezer bag for up to 2 months. Thaw at room temperature for about 1 hour.

Best reheat method

Oven: Wrap biscuits in foil and warm at 325 F for 8 to 12 minutes.
Microwave: Wrap in a barely damp paper towel and heat 10 to 20 seconds. Softens fast, but avoid overdoing it.

Pip’s tiny tip: Brush the warm biscuits with a little melted butter after reheating. It makes leftovers feel freshly baked, which is basically kitchen magic.

Common Questions

Is this an exact KFC biscuit copycat?

It is KFC-inspired: soft, a little sweet, and built for fried chicken nights. KFC biscuits can vary by region and over time, so think of this as a reliable home version that hits the same cozy notes.

What fat and liquid ratio makes biscuits soft?

For a tender, soft biscuit, you want a dough that is well hydrated and rich with fat, but not so wet it spreads. This recipe uses 2 1/2 cups flour with 1 cup buttermilk plus 1/4 cup heavy cream for a plush dough, and butter plus a little shortening for that soft bite. The goal is dough that looks a touch shaggy, not smooth like bread dough.

Why add both butter and shortening?

Butter brings flavor. Shortening helps the biscuits stay extra soft and gives a texture many people recognize from restaurant and fast food biscuits. If you only want butter, you can swap the shortening for an equal amount of butter, but the biscuits may be a bit less pillowy.

How do I get tall biscuits instead of flat ones?

Keep the fat cold: Cold butter and shortening create steam pockets for lift.
Do not overmix: Stir just until the dough comes together.
Fold for layers: A few simple folds help height.
Cut straight down: No twisting the cutter, which seals the edges and blocks rise.
Place biscuits close together: Snug biscuits help each other climb upward.

Can I use regular milk instead of buttermilk?

Buttermilk gives tenderness and a gentle tang. If you do not have it, make a quick substitute: mix 1 tablespoon lemon juice or white vinegar into 1 cup milk and let it sit 5 minutes. It will not be quite as thick or flavorful as cultured buttermilk, but it still makes a good, tender biscuit.

How should I serve these with fried chicken?

Serve biscuits warm, brushed with melted butter. For a classic comfort plate, set them next to fried chicken and let everyone choose their move: split and butter, drizzle with honey, or build a little chicken biscuit sandwich with a crisp piece of chicken.

My biscuits taste a little “off.” What happened?

A faint alkaline taste usually means the baking soda was a touch heavy or not evenly mixed. Measure carefully and whisk the dry ingredients well. If you are sensitive to it, reduce baking soda to 1/4 teaspoon next time.

Pip

Pip is the little hedgehog host of Mom’s Best Recipes, with a big soft spot for comfort food and a kitchen full of curiosity. Pull up a chair for cozy recipes, handy tips, and a dash of kitchen mischief.

Kitchen Essentials

Large mixing bowl
Pastry cutter or fork (or clean fingertips)
Measuring cups and spoons
Bench scraper (helpful, not required)
Rolling pin (optional, you can pat dough by hand)
2 1/2 to 3-inch biscuit cutter (or a sharp-edged glass)
Baking sheet
Parchment paper (optional, helps prevent sticking)
Pastry brush (for butter topping)

There is something about a basket of warm biscuits on the table that makes the whole meal feel calmer, like everyone can exhale for a second. Pip, our kitchen companion, calls them “peace pillows” and insists the best biscuit is the one you tear open while it is still steaming, then try to act innocent about the butter situation.

KFC-Inspired Biscuits

(4.7 Reviews)

Prep Time 15 minutes

Cook Time 14 minutes

Total Time 29 minutes

Servings 10 biscuits

Ingredients

2 1/2 cups all-purpose flour, plus more for the counter
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon fine salt
2 tablespoons granulated sugar
6 tablespoons cold unsalted butter, cut into small cubes
3 tablespoons cold vegetable shortening
1 cup cold buttermilk
1/4 cup cold heavy cream (adds that soft, slightly rich bite)
2 tablespoons melted butter, for brushing after baking (salted is great, or add a pinch of salt)

A kitchen counter with flour, baking powder, baking soda, salt, sugar, cold butter, shortening, buttermilk, and heavy cream measured and ready for biscuit making

Instructions

Heat the oven. Preheat to 450 F. Use an unlined nonstick baking sheet, or line a baking sheet with parchment paper for easy release.
Mix the dry ingredients. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
Cut in the fat. Add the cold butter and cold shortening. Use a pastry cutter (or your fingertips) to work it in until the mixture looks like coarse crumbs with a few pea-sized bits left. Those little lumps are future flake and tenderness.
Add the liquids. Pour in the cold buttermilk and cold heavy cream. Stir with a fork or spoon just until you have a shaggy dough and no obvious dry flour pockets. Stop before it turns smooth.
Fold for height. Turn the dough out onto a lightly floured counter. Give it a gentle press together, then pat into a rough rectangle about 3/4 inch thick. Fold it in half, then pat down again. Repeat 2 more times for a total of 3 folds. Keep it quick and light so the dough stays tender.
Cut the biscuits. After folding, pat the dough to about 1 inch thick. Cut straight down with a 2 1/2 to 3-inch biscuit cutter. Do not twist. Gather scraps gently, pat back to 1 inch, and cut again.
Arrange for tall sides. Place biscuits on the baking sheet close together so the sides touch or nearly touch. This encourages upward rise.
Bake. Bake for 12 to 15 minutes, until the tops look set and lightly golden, the sides have risen, and the bottoms are golden.
Butter finish. As soon as they come out, brush with melted butter. Let cool for 3 to 5 minutes, then serve warm.