Copycat KFC Buttermilk Biscuits

Serves: 6Buttermilk Biscuits
Ready In: Under 30 minutes

2 cups all-purpose flour
1/4 teaspoon baking soda
1 Tbs baking powder
3/4 cup buttermilk
1 teaspoon salt
6 Tbs lard

Sift the dry ingredients in a large bowl.
Cut in the lard with a pastry cutter or with two knives until a coarse texture is obtained.
Add buttermilk and knead gently but thoroughly.
The dough should be soft but not sticky: if it is, add a little more flour.
Knead for 1 minute, wrap in foil or wax paper and refrigerate for at least 20 minutes.

Preheat the oven to 450 degrees.
Roll out the dough 1/2 inch thick on a lightly floured surface and cut with a biscuit cutter. (If you don’t have one, a cup with the desired diameter will work.)
Transfer biscuits to a dark baking sheet and bake until golden brown, 10-12 minutes.



  1. You don’t have to throw out buttermilk that has soured! I use it in my biscuits and cornbread all the time. When my buttermilk gets low, I will add some regular milk to it, and it’s just as good. NEVER throw your buttermilk out unless it turns rancid, which takes a VERY long time!

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