KFC Biscuits

Ready in 20 minutes, these KFC knockoff cakes are light and flaky – you’ll love them with jam, sauce or more butter.

These KFC copy cupcakes are a simple and delicious addition to any meal of the day. They’re incredibly easy to prepare and perfect for year-round meals! I personally like a hot cookie on a cold winter morning during the holidays, but the best thing about these cookies is that they are so easy to make that you can eat them whenever you want.

I love breakfast, it’s my favorite meal of the day. One of my favorites are the homemade cookies with sauce, with sausages and eggs! Yummy. I drool just thinking about it. I mean, look at the layers of puff pastry.

These are the best cookies to come out of your kitchen and they’re so easy to make. They taste just like KFC cookies but better because they’re homemade.

I got this recipe 12 years ago, but I didn’t make it until 8 years ago. Since then I have never, ever made a breakfast that used frozen or refrigerated cookies because they are just as easy. Now, I can’t say that we’ve never had those… store-bought… my husband uses them when he’s in charge. Needless to say, the children have considered me the cookie champion.

I hope they enjoy this KFC copy cookie recipe as much as we do.
And while they’re watching this recipe, I’ve included a collection of some of the most amazing bread, bun and cookie recipes. You have to check it out, delicious, no-carb recipes that range from sweet to savory. Enjoy! XOXO San

To make this recipe you will need the following ingredients:

For ingredients and complete cooking instructions please go to the following page or open the (>) .

2 cups all-purpose flour
1 1⁄2 teaspoons salt
1 tablespoon sugar
4 teaspoons baking powder
1⁄4 teaspoon baking soda
3 tablespoons vegetable shortening
4 teaspoons Butter Flavor Crisco
1 cup buttermilk

DIRECTIONS

PREHEAT oven to 400°F; COMBINE 2 cups all-purpose flour, 1 1/2 teaspoons salt, 1 tablespoon sugar, 4 teaspoons baking powder and 1/4 teaspoon baking soda in a large mixing bowl; CUT in shortenings until mixture resembles coarse crumbs.
STIR in 1 cup buttermilk just until a soft dough forms (dough will be very loose and sticky at this point).
SPRINKLE flour over a large wooden board; TURN dough onto a floured board and knead gently 10 to 12 times or until no longer sticky, re-flouring board as necessary while kneading.
DIVIDE dough in half; GENTLY pat or roll each half into an 8-inch circle 1/2-inch thick.
CUT out biscuits – pressing straight down – with a 2-inch biscuit cutter.
REFORM scraps, working it as little as possible and continue cutting.
PLACE cut biscuits on an ungreased baking sheet with edges barely touching; BRUSH tops of the biscuits with whole milk.
BAKE for 15 minutes, or until golden brown.
IMMEDIATELY brush biscuits with margarine (or butter) after baking.