These KFC Copycat KFC cookies are a super simple and delicious side dish for any meal of the day! They are incredibly easy to prepare and are perfect for year-round meals! Personally, I prefer a nice warm cookie on a cold winter morning during the vacations, but the best thing about these cookies is that they are so easy that you can have them whenever you want!
I’m a big sucker for breakfast, it’s actually my favorite dish of the day. One of my favorites is homemade cookies and sauce, with sausages and eggs! Yummy. I drool just thinking about it. I mean, look at the scaly diapers.
These are the best cookies that will ever come from your kitchen and they’re so easy to make. They taste like KFC cookies but better because they’re homemade.
I got this recipe 12 years ago, but I only made it 8 years ago. Since then, I have never, ever made breakfast with frozen or refrigerated cookies because they are just as easy. Now, I can’t say that we have never had those… the ones I bought in the store…. My husband uses them when he is in charge. Needless to say, the Kids have considered me the Cookie Champion.
I hope you enjoy this KFC Copycat cookie recipe as much as we do.
And while you’re looking at this recipe, I’ve included a collection of some of the most amazing bread, scone and cookie recipes. You have to check it out, tempting, no carbohydrate diet recipes ranging from sweet to salty. Enjoy!
Copycat KFC Biscuits
Ingredients
- 2/3 cup milk
- 2 cups all-purpose flour
- 2 teaspoons white granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon cream of tartar
- ½ cup chilled butter salted
- 2/3 cup milk
Instructions
- Pre-heat oven to 415 degrees then line the baking sheet with parchment paper.
- In a medium bowl, sift together the flour, baking powder, sugar, cream of tartar and salt.
- Using a pastry blender, your hands or a knife and fork, cut the butter until the flour resembles coarse crumbs.
- Add the milk and stir with a fork until the mixture comes together. On a lightly floured surface, remove the dough and knead until smooth.
- Roll out dough to a thickness of ½ inch. Cut the dough with a 3-inch butter cookie, or you can cut it into squares. With the rest of the dough, shape and roll out to ½ inch and repeat until all the dough is used and made into cookies.
- Arrange cookie dough on prepared baking sheet and bake for 10 to 12 minutes, or until raised and golden brown.
- Serve immediately or place on a counter or serving platter until ready to serve.
Can I freeze the biscuit cookies for a later use?
The recipe says 2/3 of a cup milk twice. Should I use only one
Is this recipe right? The milk is listed twice.
Hi Ruth I noticed milk twice also Did you make these biscuits? How much milk did you use? I am going to make soon I plan on having a 2nd measuring cup with 2/3 milk on stand by if needed
Cookies???
I think she means something like biscuit dough disks…you know, like can you freeze the biscuits prior to baking.
Just made these biscuits. So light and tasty! Will def make these going forward! ❤️ Thanks for a great biscuit recipe!