These Copycat KFC Biscuits are a super simple, delicious side for any meal of the day! They’re incredibly easy to make and are perfect for meals year-round! I personally am partial to a nice hot biscuit on a cold winter morning during the holidays, but the best thing about these biscuits is that they’re so easy, you can have them whenever you want!
I am a huge sucker for breakfast, it is actually my favorite meal of the day. One of my favorites is homemade biscuits and gravy, with sausage and eggs! Yum. I am drooling just thinking about it. I mean check out the flaky layers.
These are the best biscuits that will ever come from your kitchen and they are so easy to make. These taste just like the biscuits from KFC but better because they are homemade.
I got this recipe, 12 years ago, but didn’t actually make it until 8 years ago. Since then I have never, ever made a breakfast that used frozen or refrigerated biscuits, as these are just as easy. Now, I can’t say we haven’t ever had those… store-bought ones….my husband uses them when he is in charge. Needless to say, the kids have deemed me the biscuit champion.
I hope you enjoy this recipe for Copycat KFC Biscuits just as much as we have.
And while you are checking out this recipe, I have included a collection of some of the most amazing bread, scones and biscuits recipes. You have got to check it out, mouthwatering, no carb-dieting recipes that range from sweet to savory.
Ingredients:
°2 cups flour
°1 12 teaspoons salt
°1 tablespoon sugar
°four teaspoons baking powder
°1⁄4 teaspoon baking soda
°three tablespoons vegetable ghee
°four teaspoons Crisco Butter Flavor
°1 cup of milk
How to make Kentucky biscuits:
Preheat oven to four hundred degrees Fahrenheit; Combine 2 cups flour, 1 half of teaspoons salt, 1 tablespoon sugar, four teaspoons baking powder and 1/four teaspoon baking soda in a large blending bowl; Cut in ghee till mixture resembles coarse crumbs.
Stir in 1 cup of the curd till a smooth dough forms (the dough can be too free and sticky at this point).
sprinkle flour on a massive wood board; Turn the dough out onto a floured board and knead lightly 10 to twelve instances or till it’s miles not sticky, re-greasing the board with flour as important whilst kneading.
Divide the dough in 1/2 of; Gently pat or roll every 1/2 of into an 8-inch via way of means of half of-inch-thick circle.
Cookie cutters – press immediately down – with a 2-inch cookie cutter.
Fix the cuttings, running on them as low as viable and continuing to cut.
Place the biscuit portions on an ungreased baking sheet with the rims barely touching; Brush the surface of the biscuit with entire milk.
Bake for 15 minutes, or till golden brown.
Grease the biscuits with ghee (or butter) at once after baking.