Great American Taste Test – KFC biscuits

Have you ever seen those copy-cat recipes where you can make your favorite restaurant treats at home? The Red Lobster cheddar biscuits is a common copy-cat recipe out there. I was contacted to participate in the Great American Taste Test by testing out a recipe from America’s Most Wanted Recipes by Ron Douglas (you can also check out his website). They offered to send me a free copy of the cookbook if I agreed to blog about a recipe comparison. I looked through the table of contents and decided to make the KFC Biscuits. I love KFC biscuits and I’ve never made biscuits at home.

While I was baking the biscuits, I sent Hubby off to KFC to grab a pair of their biscuits so we could compare the copy-cat recipe side-by-side with the real thing. We made these biscuits into breakfast sandwiches. Even though this isn’t a typical way to eat a KFC biscuit, we love to eat a big late breakfast on the weekends.

Size – My biscuits were a bit on the small side. I had to use a medium sized biscuit cutter to get the 9 biscuits the recipe says it makes. I would much rather have fewer thicker and bigger biscuits than more small ones. As you can also see from the picture, my biscuits didn’t rise as much as the KFC ones did.

Taste – The biscuits I made are definitely flaky and soft. They were great and we both really enjoyed them. The taste is spot on when compared to the KFC biscuits. The texture was a bit different mostly because the KFC biscuit was more hard on the outside, but had the same flaky inside. I think I liked the texture of the biscuits I made better than the KFC biscuit. I’ll definitely use this recipe again if I need to make biscuits.

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KFC Buttermilk Biscuits

Yield: 9 biscuits


1 1/2 cup flour
1 tsp salt
1 Tbsp sugar
1 Tbsp baking powder
1/3 cup vegetable shortening
2/3 cup buttermilk


Preheat oven to 425.

Sift together dry ingredients into a large bowl. Cut in the shortening.

Make a nest in the flour mixture and add the buttermilk. Knead the mixture with hands until thoroughly combined and a soft dough forms.

On a floured cutting board, pat the dough into a 1/2-inch thick disc and cut with biscuit cutter or the rim of a glass. Place biscuits on a cookie sheet and bake for 12 minutes or until golden brown.

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9 Responses to “Tomatoes stuffed with Salmon Dill Dip (Barefoot Bloggers)”

  1. #
    webbie — July 24, 2008 at 5:14 pm

    Welcome to the BBs. I did cucumber towers with mine the first time I made this, then stuffed cherry tomatoes and new potatoes for a work event today.

    Your pics are great. Wish I’d thought of the salt.:-)

  2. #
    Sophie — July 24, 2008 at 6:08 pm

    Hi Jen,

    I just discovered your blog :). I’m Sophie from Flour Arrangements. In just about a week I’ll be moving to Boston (actually Cambridge) from Austin, and I’m hoping to start a cooking group when I get there. I actually TRY to cook dairy free too (although sometimes I need a little dairy in there, ya know?); so it’d be cool to have a fellow ‘somewhat non-dairy’ foodie in the group! Drop me a comment on my blog, or even an email, if you’re interested. It’s nice meeting you!

    Oh, and feel free to tell any of your friends about it :).

    Flour Arrangements

  3. #
    Ivy — July 24, 2008 at 7:07 pm

    Wow, these look really good and refreshing! NIICE!

  4. #
    Joelen — July 24, 2008 at 7:18 pm

    Your idea of stuffing them into tomatoes is great! And great tip on using salt!

  5. #
    Esi — July 24, 2008 at 9:19 pm

    I love how you presented the dip. Nice work!

  6. #
    Inna's Culinary Inventions — July 25, 2008 at 2:52 am

    What a wonderful idea to stuff tomatoes! These look great!

  7. #
    giz — July 25, 2008 at 8:19 pm

    These would be fun to make. I’ll bet the hardest part was scooping out the tomatoes. They make for a delicious and colourful appetizer.

  8. #
    Megan — July 28, 2008 at 3:31 pm

    excellent use of a dip! Love the salt idea.

  9. #
    Janna — July 31, 2008 at 5:10 pm

    THIS LOOKS MARVELOUS! I need to start back again with BB now that we are settled in the new digs.

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