101

Copycat KFC Buttermilk Biscuits

Serves: 6Buttermilk Biscuits
Ready In: Under 30 minutes

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

Directions:
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.

ChefTom

101 Comments

  1. I don’t keep buttermilk around. My mother-in-law said add a tablespoon of vinegar to the regular milk, which is a good substitute.

  2. I am particualar about biscuits, very few that I like. I like kfc biscuits tho and will try to make these. Thank You!

  3. Thank you SO MUCH for all your wonderful recipes! I look forward to your email each time! Thanks again…and keep up the good work!!! Jackie

  4. Crisco or butter should work well though the biscuits will not be as tasty.

    Try using fat derived from beef cuttings.

  5. One would think that “lard” could very well be replaced with a more “heart friendly” shortening … couldn’t it? Knowing that lard is used in KFC biscuits, I will have to forgo ordering them there. *boo hoo*
    Thanks for the recipe though.

  6. Mary – vinegar or lemon juice both work well. Usually 1 T per cup milk. Place in your measuring cup, add milk to make necessary amount of total liquid, let set at room temp ’til clabbered (a few minutes) use & enjoy :-)

  7. To Mary Christian

    Did your mother-in-law also tell you that since you don’t “keep” real buttermilk “around”, that you can purchase it at your local grocery store?, I mean, come on, is it really worth your time and effort to create a substitute for something that is readily available?!

  8. Calvin, I am going to assume you didn’t mean to come across as condescending in your reply to Mary Christian. Personally, it is definitely worth it to me and I am grateful for the question and the responses. Why bother buying a quart of something when you only need 3/4 of a cup? It is a waste of money IMHO and an extra trip to the store which can actually be a bit of a drive for those who live out of town. There are also emergency situations when people simply can’t get out and knowing that there is a cheap and easy substitution is a great help.

  9. There is a powdered form of buttermilk available also. I have a can of it but haven’t used it yet – maybe THIS is the recipe to try it in…

  10. I have a soution for the buttermilk. Just drink the excess. It’s yummy with a little salt.

  11. Buttermilk is easy to make. Just pour one tablespoon vinegar in a measuring cup, and fill to the one cup line with milk. Stir let it sit a few minutes, stir again. I use this all the time when I make the copycat recipe I have for KFC cole slaw.

  12. Powdered buttermilk works just as well..just follow instructions to mix it with the dry ingredients and use water for the liquid.

  13. I like to drink buttermilk but I use pepper in mine. I also use left over buttermilk in my cornbread and scalloped corn casserole! It is a moisture retentive ingredient and really quite versatile. It can be used as a sustitute in some cream based scratch (requiring sour cream or yogurt) recipes, too! I enjoy tweeking recipes according to what’s in my house at the time; How ’bout you?!!!

  14. Some of us can’t find buttermilk in the countries we live in; so I’m grateful that there are people thoughtful enough to give us an alternative.

  15. Thank you for all your wonderfull recipes, keep it up. I real appreciate all your effort.

  16. Jokingly, if you know someone with a cow. Ask them if you can add some Vinegar to their food. Maybe then you can get some Buttermilk from the owner. Seriously, how far is the local grocery store from you to
    dash over and purchase buttermilk???

  17. For some of us to “run out to the store” takes 20 minutes ONE WAY. Not everyone lives in the city or ‘burbs. So, the quick alternatives are greatly appreciated. 😉

  18. It takes me about 20 minutes to get to a store from where I live.
    I have had to in the past use the vinegar and milk in place of the buttermilk. It is a lot cheaper to do that then to use gas to go all the way into town to get it. Not to mention the time it takes to get there and back.

  19. For those of you who buy a quart of buttermilk, then don’t know what to do with the rest – it is a great tenderizer for chicken. Just let the chicken rest in it for up to 12 hours and you’ll be amazed at how tender chicken can be!

  20. I can’t believe sosme of you are getting all worked up over being able to make buttermilk from milk and vinegar instead of going to the store and buying some.
    Who cares it was a good thing on her mothers part. Times are tough for some also. She now has a good substitute. If it still bothers you so much then go to her house with some buttermilk for her and let it go, get a life!!

  21. I have used the powdered buttermilk milk and find it works fine when I don’t have liquid buttermilk in the house. If someone wants to try buttermilk in this or any other recipes but isn’t sure what to do with the extra, it can be frozen. I usually freeze it in one-cup measurements, defrosting it when I need it. Personally, I think pinkypinky101 hit the nail on the head with her suggestion.

  22. Angela,
    Can you share you copy cat KFC cole slaw recipe?

  23. The recipes above for homeade buttermilk make a MUCH BETTER buttermilk than you can buy in the grocery store. I suggest you visit the website of King Arthur Flours for baking advice: they’re the BEST. http://www.thebakerscatalog.com/
    I first learned about the “vinegar” trick from them after asking how I could duplicate the “real southern” buttermilk biscuits I had in in the low country of SE SC/Savannah GA. Our local grocery store buttermilk just wasn’t the same. (I live in the NW). Think: Paula Deen
    Also:
    Try using BUTTER FLAVORED Crisco for your biscuits instead of lard. You NEED big fat content to make great biscuits; so if you’re going to cut the fat “slightly” by using shortening then I’ve found that the “butter flavored” Crisco is a good substitute.

  24. I made the KFC Biscuit recipe and found it to be a little salty. Did any one else thing they were on the salty side? I used fresh unsalted butter, thinking it would make a difference and I use fresh lard too. Any comments on this. Thanks

  25. Angela,
    Can you share you copy cat KFC cole slaw recipe? I have been searching for a good cole slaw recipe and KFC’s is the best.

  26. I live in Central America,,,,just try and find buttermilk down here

    the substitutes are a life saver for me

    those with problems about substitutes
    are probably right in the fact that real buttermilk is better
    but some of us do not have a choice
    Please think before you speak

  27. Just buy the buttermilk, you can use the left over to make some great cornbread, or use it to make Hidden Valley Ranch Dressing. You can always just buy a quart of it! But seriously, use it for the best cornbread ever! But if you are in a pinch, do use the vinegar or lemon juice.

  28. To ChefLeeLee and Rennae Rose,et al. I always keep buttermilk———sometimes just to drink, add some salt as well as pepper, stir and a real winner!! There are so many recipes using buttermilk, but buy the very best quality, if there is a choice. I like to see the real particles of butter in it.

    How about Buttermilk Pie? I fooled my grandkids on it—-didn’t dare tell them what it was (or they would have turned up their noses)—–they thought it was custard pie. Then I told them they couldn’t believe it! Good ‘ole buttermilk, can’t beat it! Also, someone mentioned letting chicken marinate in it about 20 minutes before frying (oven) which the foodies recommend. I won’t make a cornbread recipe if it doesn’t call for buttermilk. Try it, you might like it!

  29. Years ago – buttermilk was liquide that was leftover from churning cream into butter. Today it’s skim milk with lactic acid bacteria added to thicken and then fermented to make the flavor.
    If you are lucky enough to obtain true (churned) buttermilk, it’s wonderful in baking. If not – using a substitute for buttermilk is totally acceptable – mostly because the stuff they sell in the store isn’t real either, and hasn’t been for years.
    The same thing with ricotta cheese – today ricotta cheese is made commerically by adding much more vinegar to milk – when curdled it’s strained to remove the liquid.
    I’ve been exceedingly happy with baking products using substitutes made with cream and milk. Cream and milk both last a long time in the fridge, and you don’t need to spend the extra dollars for all the additional purchases.
    Sour Cream: 1 or 2 Tblsp of vinegar in heavy cream – stir until thick
    Buttermilk: 1 or 2 tblsp of vinegar in milk – stir until thick
    Ricotta: 1/4 cup vinegar in 2 cups milk – let sit until thickened, break up with fork – and then strain in cheesecloth or fine strainer.
    Butter: 1 pint of cream in a food processor – pulse for about 4-5 minutes until solid – strain and knead to remove extra water.
    This stuff is ALL wonderful.
    Why give money to vendors who haven’t given you the real stuff in years anyway?

  30. Now I’m all kinds of confused about the buttermilk. “Stir until thick”?
    Any buttermilk that I’ve ever seen (and I’m not from the USA) is thin. And it’s a byproduct of making butter. We rarely get buttermilk in the supermarkets here though (and if there’s a really good substitute why would I waste my time and my petrol?)

    If ‘buttermilk’ as the recipe maker knows it is thicker than milk then the substitute is my only option – otherwise if I got actual buttermilk wouldn’t I be using something that is way too thin? And so likely to have a bad baking outcome?

  31. Ive always thought buttermilk to be much thicker than regular milk…

  32. It a fact that y’all any from the south we cook with butter-milk in a lot of foods. And I really don”t know what brand your using but buttermilk is thick in the south NOT thin.

  33. Thanks to those who provide alternatives for a substitution for those without easy access to buttermilk, that was very considerate. For those still able to venture out and get ahold of some you can use the excessin a variety of recipes. As mentioned by others, it’s a wonderful tenderizer for meats ( a 1hr. marinade makes chicken, pork, or beef simply melt in the mouth). Also, buttermilk makes an amazing alternative to fast food milkshakes, or all those so-called health drinks out there filled with sugar and chemicals. Where I live in Europe, buttermilk is sold in the form of fruit smoothy-type drinks, or people simply make their own by blending/processing with chopped fresh fruit and the sweetener of choice. They come in all varieties at the market, but the standard flavors are strawberry, peach, or banana. Ice cold from the fridge after a nice walk, nothing tastes better!

  34. How do I convert dried buttermilk to liquid buttermilk measurements? I am a new baker.

  35. Has anyone already MADE these? I they even taste good????

  36. WHO CARES ABOUT IF YOU SUBSTITUTED MILK AND VINEGER FOR BUTTERMILK, ANYONE THAT CAN COOK KNOWS THAT!!!! REALLY MOST PEOPLE READING THIS LIKE MYSELF WANT TO KNOW IF YOU MADE THIS RECIPE OR IF IT IS GOOD??? ARE THE BISCUITS FLAT DRY? TASTEY? ANYONE WANT TO ANSWER THAT INSTEAD HAVING A DISCUSSION ABOUT BUTTERMILK FOR THE NEXT 100 COMMENTS.

  37. I agree with Kay I was looking for answers as to how good the biscuts are before I make them the only thing I’ve heard about them were that they taste a little salty if you use unsalted butter vs lard… How are the biscuts ppl?

  38. I just made these biscuits today, and they came out really well. I use powdered buttermilk, and 6 tablespoons of butter rather than lard. The recipe was dang easy to make and came out really well. They didn’t taste exactly like KFC’s biscuits, but they were pretty close. Definitely worth making.

  39. I made them and they came out all wrong… I’ll try to make them again I don’t know what I did wrong.

  40. I agree, I made these from the recipe and they had no taste at all. I am planning on trying again with butter instead of lard.

  41. Wow people. I am going to try making these this weekend. I use powder Buttermilk (it is in the baking isle at the store) I think some people need to relax and just make the dang things yourself if you want to know how they turn out. Really, it is what? Maybe $1 worth of ingredients, just make them already and see for yourself. Why are you waiting for others to tell you if they are good? spend 30 minutes and $1 learning something. Invest in your own satisfaction for crying out loud and staop waiting for others to do it for you….. I’m just sayin’

  42. Salty, and heavy and doughy. Not the fluffy biscuits I thought I was going to get from this recipe.

  43. Just made these biscuits with shortening (not lard – should be no difference in texture, tho lard would have added a bit more flavor) and half the salt since I’ve read many “too salty” complaints. Biscuits are okay but nothing like KFC’s in my opinion. They are lacking a bit of flavor – maybe a bit of sugar (to make a really good biscuit, but still not KFC). My thoughts are that it has something to do with how they’re baked. Something we can’t seem to replicate with a home oven?…

  44. When making biscuits the best temp is 500 degrees for 10-12 min.. Also make sure the edges of the biscuits ARE touching.. Never over-work dough and try not to re-roll too much to make sure your biscuits do not get tough.. Bake on a cookie sheet! I use unsalted butter that I cut into small pieces before cutting it in. They are very tasty.

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