KFC biscuits are the unsung heroes of the bucket meal — flaky, buttery, and perfect for sopping up gravy or just eating on their own with a drizzle of honey. These homemade biscuits are every bit as good as the drive-through version and come together in just 30 minutes from start to finish.
Why This Recipe Works
The secret to tender, flaky biscuits is cold butter and minimal mixing. The pea-sized pieces of cold butter create steam pockets as they melt in the hot oven, which is what produces those beautiful flaky layers. Buttermilk provides tang and reacts with the baking soda for extra lift. Placing the biscuits close together on the pan forces them to rise upward instead of spreading sideways.
Pro Tips
- Keep everything cold. If your kitchen is warm, chill the flour and the bowl in the freezer for 15 minutes before starting.
- Do not twist the biscuit cutter when stamping out the dough. A clean, straight cut lets the layers rise evenly.
- Re-roll the scraps gently to get a couple more biscuits, but know that they will not be quite as flaky as the first batch.
- These are best served warm. Reheat leftovers in a 350°F oven for 5 minutes rather than microwaving, which makes them rubbery.
