Homemade KFC's Biscuit Recipe: Make Them Even Better Than the Original (2024)

FAQs

What is the secret to an excellent biscuit? ›

Use Cold Butter for Biscuits

For flaky layers, use cold butter. When you cut in the butter, you have coarse crumbs of butter coated with flour. When the biscuit bakes, the butter will melt, releasing steam and creating pockets of air. This makes the biscuits airy and flaky on the inside.

Buttermilk adds a tangy flavor to the biscuits and makes them slightly more tender. Butter: We use salted European butter in this recipe. It will work with unsalted or salted butter. I like the extra saltiness of salted butter, but you can reduce the salt to 3/4 teaspoon if you prefer.

KFC, biscuit contains 175 calories per 49 g serving. This serving contains 8.4 g of fat, 3.7 g of protein and 21 g of carbohydrate. The latter is 2 g sugar and 1 g of dietary fiber, the rest is complex carbohydrate. KFC, biscuit contains 5.8 g of saturated fat and 0.5 mg of cholesterol per serving.

*Substitute buttermilk, light cream, or heavy cream for the whole milk, if you prefer; use enough of whatever liquid you choose to bring the dough together readily, without you having to work it too much. The higher-fat liquid you use, the more tender and richer-tasting your biscuits will be.

As it turns out, adding hard-boiled egg yolks to your biscuit dough is a way to ward off an overworked, tough dough that can be the downfall of a butter-based pastry. When the trick is employed, the pastry shatters and then dissolves in your mouth quickly, tasting like a knob of flaky butter.

Crisco may be beneficial for other baking applications, but for biscuit making, butter is the ultimate champion!

What's the Difference Between Buttermilk Biscuits and Regular Biscuits? As the names might suggest, regular biscuits do not contain buttermilk, while these do. Regular biscuits are typically prepared with milk or water instead. Buttermilk adds a nice tang to the biscuit flavor and helps them rise better.

There is some actual science behind why White Lily flour is lighter than others and, thus, better suited for items like biscuits and cakes.

You can get the biscuit for 74 cents each, or two for $1.49.

You can order a biscuit at pretty much any time of day.

But, presumably to cut even more costs in a competitive fast-food market, KFC doesn't actually serve real honey. Instead, it's "Honey Sauce," made from the ingredients many parents try to avoid: high fructose corn syrup, corn syrup, and sugar.

Is it baking soda or baking powder that makes biscuits rise? ›

Conclusion: More baking powder makes the biscuit rise more (imagine that!). About 1 tablespoon of baking powder per 2 cups of flour seems to be about the right amount, but even halving or doubling this amount should not ruin your biscuits.

Worst: Extra Crispy

Here's where "crispy" is a code word for "steer clear." The extra crispy recipe is by far the least healthful of KFC's chicken options. A single breast will set you back 530 calories, 35 grams of fat, and 6 grams of saturated fat.

Once you get to the menu, it says: “Discover unreleased treats that have never seen the light of day – until now… This menu is updated regularly so keep checking back!” At the time of writing, the secret menu has three offers: a Double Tender Burger Box, a BBQ Bacon and Cheese Twister and Zinger Crunch Sliders.

But the biscuits are frozen.

We lay them out on trays and stick them in the oven for 20 minutes.

Parle G: the King of Biscuits.

The two keys to success in making the best biscuits are handling the dough as little as possible as well as using very cold solid fat (butter, shortening, or lard) and cold liquid. When the biscuits hit the oven, the cold liquid will start to evaporate creating steam which will help our biscuits get very tall.

Mixing. The multi-stage mixing method is preferred for its ability to produce consistent doughs which are not fully developed. Blending all dry ingredients to rub or cut the shortening into the flour until fat is fully distributed and pea-sized lumps are visible.

Make a batch of the basic biscuit dough, then chill until firm, roll out and cut out shapes as above. Bake on a non-stick baking tray for 10-12 minutes until pale golden. Carefully transfer to a wire rack to cool and crisp up.