Description
KFC biscuits bring Southern comfort to home kitchens with their flaky, buttery perfection. Crisp exterior and tender interior make these classic biscuits a crowd-pleasing side that will transport you to a warm, welcoming diner.
Ingredients
Scale
- ¾ cup (180 ml) cold buttermilk
- ⅓ cup (75 g) cold unsalted butter, cubed
- 2 cups (250 g) all-purpose flour
- 1 tbsp baking powder
- ¼ tsp baking soda
- 1 tsp sugar
- ½ tsp salt
- Buttermilk (additional amount for brushing)
Instructions
- Preheat Preparation: Activate oven to 425F (220C) and line baking sheet with parchment paper for optimal baking surface.
- Dry Ingredient Fusion: Whisk flour, baking powder, sugar, salt, and baking soda in a large mixing bowl until thoroughly integrated, creating a uniform dry foundation.
- Butter Incorporation: Add cold, cubed butter to dry mixture, using pastry cutter or fingertips to break down until mixture resembles coarse, pebble-like crumbs with visible butter fragments.
- Liquid Binding: Gently fold cold buttermilk into the crumbly mixture using a fork, carefully merging ingredients while maintaining a delicate dough structure.
- Dough Preparation: Transfer dough to lightly floured surface, performing minimal kneading to consolidate mixture. Flatten to a uniform one-inch thick rectangular shape without overworking the dough.
- Biscuit Formation: Cut precise rounds using a biscuit cutter with downward pressure, avoiding twisting. Reassemble and recut remaining dough scraps to maximize yield.
- Baking Configuration: Arrange biscuit rounds on prepared sheet, positioning closely for soft edges or slightly separated for crisp borders. Brush tops with additional buttermilk to enhance golden appearance.
- Oven Transformation: Bake in preheated oven for 12-15 minutes, watching for perfect golden-brown coloration and complete rise. Remove when achieving optimal texture and color.
Notes
- Butter Temperature Matters: Keep butter extremely cold and cut into small cubes to create those signature flaky layers and prevent dense biscuits.
- Minimal Handling Technique: Work the dough quickly and gently to avoid developing gluten, which could make biscuits tough and chewy instead of tender and light.
- Cutting Technique Precision: Press biscuit cutter straight down without twisting to ensure even, tall rising and prevent sealing the biscuit edges that could block proper rising.
- Buttermilk Substitution Option: If buttermilk isn’t available, mix regular milk with a tablespoon of vinegar or lemon juice and let sit for 5 minutes to create a similar tangy, acidic liquid that helps tenderize the biscuits.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 188
- Sugar: 0.5 g
- Sodium: 310 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg