K.F.C. Biscuits
K.F.C. Biscuits are flaky, buttery homemade biscuits with a tender crumb, perfect for breakfast or alongside savory dishes, appealing to those who love classic Southern-style baking.
Ingredients
Instructions
- Sift together the flour, sugar, baking powder, soda, and salt.
- Cut in the shortening until the mixture resembles coarse crumbs.
- Dissolve the yeast in warm water; stir in the buttermilk.
- Add the wet mixture to the dry ingredients and stir until just blended.
- Knead on a lightly floured board just until the dough holds together.
- Roll out to a 1/2-inch thickness.
- Cut with a biscuit cutter and place on a greased cookie sheet.
- Cover and let rise for 45 minutes to 1 hour.
- Bake at 450°F for 10 minutes or until golden brown.
Tips & Substitutions
For a flakier biscuit, make sure not to over-knead the dough. If you don't have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. For added flavor, consider folding in shredded cheese or herbs before cutting the biscuits. This recipe can also be adapted with whole wheat flour for a healthier twist, keeping in mind that the texture may vary.
Serving Suggestions
These biscuits are best served warm, slathered with butter or honey. They pair wonderfully with fried chicken or a hearty soup for a comforting meal. Consider serving alongside Chow Mein Noodle Drops for a delightful contrast in textures. A side of gravy can also enhance their flavor.
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them for up to 3 months. To reheat, place them in a preheated oven at 350°F for about 10 minutes or until warmed through, ensuring they remain soft and fluffy.
Nutrition & Diet Analysis (per serving)
Each serving of K.F.C. Biscuits contains roughly 107 calories, with 4g protein, 18g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 505mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fat instead of shortening?
Yes, you can substitute butter for shortening in this recipe, which will give the biscuits a richer flavor. However, keep in mind that butter will create a slightly different texture. Make sure to use cold butter and cut it into the flour until it resembles coarse crumbs, similar to the original method.
What should I do if my dough is too sticky?
If your dough is too sticky, lightly sprinkle additional flour on your work surface and your hands while kneading. Be cautious not to add too much flour, as this could make the biscuits dense. The dough should be manageable but still slightly tacky to ensure soft, fluffy biscuits.
Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time and refrigerate it for up to 24 hours. When ready to bake, let the dough sit at room temperature for about 30 minutes before rolling it out. This will make it easier to work with and yield delicious, freshly baked biscuits.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).