KFC-Style Buttermilk Biscuits with Flaky Layers
These copycat KFC biscuits deliver the same flaky, buttery layers and tender crumb that made the original famous. The key is keeping the butter cold and not overworking the dough, which creates those coveted layers when the cold butter melts in the hot oven. Perfect for breakfast, dinner sides, or anytime you crave that classic fast-food comfort. The cream of tartar adds extra lift while buttermilk provides tang and tenderness.
Ingredients
- 2 cups All Purpose FlourSelf-rising flourreduce baking powder to 1 tsp, omit saltstandard
Use 2 cups self-rising flour
Full guide → - 1 Tbsp Baking Powder
- 1 tsp Baking Soda
- ½ tsp Cream of Tartar
- 1 Tbsp Sugar
- 1 tsp Salt
- ½ cup salted butter, COLD, diced (1 stick)
- ¾ cup Buttermilk, ColdRegular milk + vinegar3/4 cup milk + 1 Tbsp white vinegar, let sit 5 mindairy
Creates similar tang and acidity
Full guide → - 1 Tbsp Butter, Melted, for topsRegular milk + vinegar3/4 cup milk + 1 Tbsp white vinegar, let sit 5 mindairy
Creates similar tang and acidity
Full guide →
Instructions
- 1
Preheat oven to 400 degrees F and line a baking sheet with parchment paper
- 2
Stir together flour, sugar, salt, baking powder, baking soda and cream of tartar in a large mixing bowl
- 3
Slice cold butter into small pieces and cut into dry ingredients with pastry cutter, knife or pastry blender
- 4
Stir in cold buttermilk just until dough forms, keeping mixture sticky
- 5
Roll dough out on floured surface to approximately 1/2 inch thickness
- 6
Sprinkle top of dough with flour to prevent sticking
- 7
Cut biscuits with 2.5 or 3 inch cutter or round glass without twisting
- 8
Gently shake cutter so biscuit falls out and place on prepared baking sheet
- 9
Bake for 14-17 minutes until tops are lightly golden brown
- 10
Cool for 5 minutes, brush with melted butter and serve
Tips
Keep butter very cold and work quickly to maintain distinct pieces that create flaky layers when baked.
Don't twist the biscuit cutter when cutting - this seals edges and prevents proper rising.
Place cut biscuits touching on the pan for soft sides, or spaced apart for crustier edges.
Good to Know
Store covered at room temperature for 2 days or freeze for up to 3 months.
Can prep and cut biscuits, then refrigerate up to 4 hours before baking.
Best served warm, split and buttered or with honey, jam, or gravy.
Common Mistakes
Don't overwork the dough to avoid tough biscuits
Keep butter cold throughout process to ensure flaky layers
Don't twist cutter when cutting to allow proper rise
Substitutions
Dairy-Free Swaps
Creates similar tang and acidity
Full guide →General Alternatives
Use 2 cups self-rising flour
Full guide →FAQ
Can I use unsalted butter instead?
Yes, but increase salt to 1.5 teaspoons to maintain proper flavor balance.
What if I don't have cream of tartar?
You can omit it, but the biscuits won't rise quite as high. Add an extra 1/2 teaspoon baking powder.
How long do these keep fresh?
Best eaten fresh but stay good covered at room temperature for 2 days or frozen for 3 months.