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poofandmook's avatar

Can you tell me what "style" of biscuit KFC serves?

Asked by poofandmook (17272points) June 6th, 2014

I thought they were southern style… but I’ve tried a couple recipes and also canned doughs labeled as such and none of them are that fluffy, squishy, airy-inside quality that KFC has.

Now, I know KFC’s biscuits aren’t culinary wonders… it’s the texture I love. A little crust on the outside, very airy and fluffy on the inside. Every other biscuit recipe or can I’ve tried bake way more dense and never get that airy-inside crusty-outside quality.

Can someone point me to a recipe that is the same as those? (For reference… McDonald’s and Burger King have the same style biscuits for their breakfast menu)

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25 Answers

dappled_leaves's avatar

Fluffy, squishy, and airy on the inside sounds like a roll, not a biscuit. That might explain why you’re having difficulty reproducing it from biscuit recipes.

Strauss's avatar

they are known as “Baking powder biscuits”. Here is a recipe that produces a very close biscuit.

poofandmook's avatar

@dappled_leaves: I get that, but it’s definitely a biscuit, not a roll.

Judi's avatar

I think they’re baking powder biscuits. I haven’t made them in a long time but if I remember right they are very simple.

dappled_leaves's avatar

<shrug> I’ve made baking powder biscuits. They’re lighter than, say, scones, but still not “airy” or “fluffy”.

But I can’t actually compare, because KFC doesn’t sell its biscuits above the border.

Judi's avatar

I wonder if you used soda water if it would make the fluffier?
The secret ingredient is probably the same stuff that subway uses (used) to keep their bread soft. The stuff they put in yoga mats. I swear they put that stuff in most store bought flour tortillas too. I don’t know for sure but most of them feel like yoga mats.

Kardamom's avatar

Here is a Recipe for biscuits that are supposed to be like KFC’s. Maybe buttermilk is the secret ingredient.

Here’s another KFC Copycat Biscuits Recipe. This one uses lard. I guess I may have to find out if the ones at KFC use lard. If so, I won’t be eating them again : (

Here’s another Copycat recipe that does not use lard, but has the addition of cream of tartar.

Judi's avatar

I had not been to KFC in 20 years but sort of accidentally found myself at the drive through the other day. (I actually thought it was Jack in the Box.) I came in from an odd entrance.) I went ahead and bought a grilled chicken breast meal. I was shocked to see that the “honey” they gave to go with the biscuit was a “honey sauce” that was really flavored corn syrup. I don’t think I’ll be going back.. Ick.

dappled_leaves's avatar

@Judi Yes, bad enough if that kind of “honey” is produced in NA, but if the source is not labelled, just about anything could be in it. More about honey laundering here.

Strauss's avatar

We usually buy locally sourced honey. Unfiltered, raw, and from the producer at the farmers market. I like to do that for several reasons: 1. I get to know the beekeeper. 2. The pollens used in the honey (by the bees) are local, and it is said to have a beneficial effect for allergic reactions. 3. Much lower and verifiable carbon footprint.

Strauss's avatar

Back to the original Q, I wonder if they are Powder Milk Biscuits? “Heavens, they’re tasty!”

Dutchess_III's avatar

What I want to know is how to make Red Lobster cheddar biscuits!

Dutchess_III's avatar

I am so craving KFC biscuits with the “honey spread”!

janbb's avatar

@Dutchess_III I lvoe those too – could eat them by the hundreds! I did see a recipe for them online somewhere.

Kardamom's avatar

@Dutchess_III Here is a Copycat Recipe for Red Lobster’s cheddar bay biscuits.

filmfann's avatar

I used to work at KFC, and while I did not make the biscuits, I do recall that they were made with lard.

Dutchess_III's avatar

Lard is good!

ibstubro's avatar

’‘Praise the Lard, hunny!”

Dutchess_III's avatar

ROFL!!! I do love the lard!

Dutchess_III's avatar

Hm Have you noticed that since restaurants and such quit using lard, people have become more obese? Bring it back!

MollyMcGuire's avatar

You have to use shortening to make that kind of biscuit. I also use self rising flour and still add baking powder. That is what gets rid of that very dense interior.

Buttonstc's avatar

It’s not JUST the recipe. It’s also aspects of the technique which produce the lightest most tender biscuits.

Alton Brown is a Southern boy who learned the art of biscuit making from his Grandma who passed on all her secrets to him.

What you want is a clip from Episode 107 of Good Eats titled “The Dough Also Rises”.

Search around on the websites of either the Food Network or the Cooking Channel (which is currently re-running all the Good Eats Episodes.)

In addition to his recipe, he goes through everything thoroughly step by step.

Buttonstc's avatar


If you want the real deal (produced by Red Lobster) the mix for the Cheddar Bay
Biscuits is sold at Sam’s Club, Walmart, and also

poofandmook's avatar

@Buttonstc: Alton’s biscuits were the first ones I tried… and they didn’t come out right at all. I did everything with the youtube video playing in front of me… so I figured his weren’t the same style.

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