Copycat Kfc Biscuits Recipe 415 Recipes

COPYCAT KFC BISCUITS RECIPE - (4.1/5)

Steps:

• NOTE: For best results, it's important that the dough be as cold as possible when ready to work with, so I put the flour, butter, shortening, and buttermilk in the freezer while I got the other ingredients out, prepared a lightly floured work surface, and lined a baking sheet with parchment paper. Ok, Let's make Biscuits: Sift the first 4 ingredients together in a large mixing bowl. (I was lazy and just whisked it well). Cut in the fat of choice with a pastry cutter or with two knives until it resembles the size of small peas. Pouring in a thin stream, add the buttermilk slowly with one hand while stirring it in with the other hand, just until it comes together in a ball. (Start with 3/4 c buttermilk, then increase if needed. Mine was a bit dry, so I added the additional 1/4 c) Knead dough in the bowl with your hand or a spoon for 1 minute. Preheat oven to 450 F. Roll or pat out the dough into a 1/2-inch thick rectangle on the floured surface; then fold it over itself a couple of times like you're folding a letter, pressing dough together. Flatten it back out to 1/2-inch thickness then cut biscuits out with a 2 to 2 1/2-inch biscuit cutter, or a cup or glass. (For Valentine's, I used a heart-shaped cookie cutter). Place biscuits on the lined baking sheet and bake until golden brown, 10-12 minutes. (Mine took 11 mins.) Remove from oven and brush tops with melted butter and serve immediately. Makes 8-10 biscuits.

KFC BISCUITS (COPYCAT)

Steps:

• PREHEAT oven to 400°F; COMBINE 2 cups all-purpose flour, 1 1/2 teaspoons salt, 1 tablespoon sugar, 4 teaspoons baking powder and 1/4 teaspoon baking soda in a large mixing bowl; CUT in shortenings until mixture resembles coarse crumbs.
• STIR in 1 cup buttermilk just until a soft dough forms (dough will be very loose and sticky at this point).
• SPRINKLE flour over a large wooden board; TURN dough onto a floured board and knead gently 10 to 12 times or until no longer sticky, re-flouring board as necessary while kneading.
• DIVIDE dough in half; GENTLY pat or roll each half into an 8-inch circle 1/2-inch thick.
• CUT out biscuits - pressing straight down - with a 2-inch biscuit cutter.
• REFORM scraps, working it as little as possible and continue cutting.
• PLACE cut biscuits on an ungreased baking sheet with edges barely touching; BRUSH tops of the biscuits with whole milk.
• BAKE for 15 minutes, or until golden brown.
• IMMEDIATELY brush biscuits with margarine (or butter) after baking.
• SERVE hot and enjoy.