Church's Chicken Biscuits feature warm, flaky buttermilk biscuits with a golden-brown crust, offering a soft, buttery interior that perfectly complements savory fillings or classic Southern meals.
Equipments
- Mixing bowl
- Whisk
- Pastry cutter
- Measuring cups
- Measuring spoons
- Rolling pin
- Biscuit cutter
- Baking sheet
- Parchment paper
- Oven
- Pastry brush
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1/2 cup unsalted butter (cold)
- 3/4 cup buttermilk (cold)
- 2 tablespoons melted butter (for brushing)
When preparing your Church's Chicken Biscuits, using cold unsalted butter and cold buttermilk is essential to achieve the desired flaky texture and golden-brown crust. Precise measurements of baking powder and baking soda ensure proper rising and softness inside the biscuits. Be mindful to handle the dough gently and avoid overmixing, which can toughen the biscuits. Brushing the tops with melted butter before baking contributes to the signature buttery finish found in Church's Chicken copycat biscuits. Your attention to these ingredient details will help you recreate the soft, warm biscuits that perfectly complement savory Southern meals.
Instructions
- Instructions:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a mixing bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Cut cold butter into cubes and add to the flour mixture.
- Use a pastry cutter to blend butter into flour until mixture resembles coarse crumbs.
- Make a well in the center and pour in cold buttermilk.
- Stir just until dough comes together; do not overmix.
- Transfer dough to a lightly floured surface and gently pat into a 1-inch thick rectangle.
- Fold dough in half over itself and gently pat out again; repeat 2-3 times.
- Roll dough to about 3/4-inch thickness using a rolling pin.
- Cut out biscuits with a biscuit cutter and place on prepared baking sheet, sides touching.
- Bake for 12-15 minutes or until golden brown.
- Brush hot biscuits with melted butter.
- Serve warm.
Substitution
Church's Chicken Biscuits copycat recipe yields warm, flaky treats with a golden-brown crust and soft, buttery interior that enhances savory dishes. If you don't have buttermilk on hand, you can substitute by mixing 3/4 cup milk with 1 tablespoon lemon juice or vinegar and letting it sit for 5 minutes. Cold butter is essential for flakiness, so avoid using melted or room temperature butter, and use a pastry cutter or two knives to combine ingredients without melting the fat. When rolling the dough, handle it gently to maintain layers; overworking can make biscuits tough. Your biscuits will benefit from brushing melted butter immediately after baking for a rich flavor and shiny finish.
Tips
Use cold butter and cold buttermilk to ensure the biscuits turn out flaky and tender, as warm ingredients can make the dough greasy and dense. Avoid overmixing the dough; mixing just until combined prevents tough biscuits by keeping gluten development minimal. Folding the dough several times before rolling creates layers that enhance flakiness and rise. Place biscuits close together on the baking sheet to encourage them to rise upward, rather than spreading out flat in the oven.
Nutritions
Church's Chicken Biscuits provide a satisfying source of carbohydrates from the all-purpose flour, delivering energy to fuel your day. The cold unsalted butter and buttermilk add healthy fats and protein, supporting muscle repair and keeping you full longer. Each biscuit contains essential minerals like calcium from the buttermilk and a moderate amount of sodium from baking powder and salt. Your choice to enjoy these warm, flaky biscuits can complement a balanced diet when paired with nutrient-rich proteins or vegetables.
Storage
Store leftover Church's Chicken Biscuits in an airtight container at room temperature for up to 2 days to maintain their flaky texture and buttery flavor. For longer storage, wrap the biscuits individually in foil or plastic wrap and place them in a resealable freezer bag before freezing; they can last up to 3 months in the freezer. When reheating, thaw the biscuits at room temperature then warm them in an oven at 350degF (175degC) for 10 minutes to restore their soft, buttery interior.
Variation or Alternatives
For a flavor twist, incorporate 1/2 cup shredded sharp cheddar cheese into the dry ingredients before adding butter, providing a rich, savory biscuit. Substitute buttermilk with a blend of 3/4 cup milk and 1 tablespoon lemon juice or vinegar to create a similar tang if buttermilk is unavailable. Instead of folding the dough multiple times, gently fold only once to keep the biscuits tender and less layered if you prefer a softer texture. Your biscuits will benefit from a light egg wash before baking for a shiny, golden-brown finish instead of brushing with melted butter after baking.
Allergies
Church's Chicken Biscuits contain common allergens such as wheat (all-purpose flour) and dairy (buttermilk, unsalted butter, and melted butter), which may trigger reactions in individuals with gluten or lactose sensitivities. If You have allergies to gluten or milk proteins, it's important to avoid these biscuits or seek suitable alternatives. Always check ingredient labels carefully to ensure your safety and prevent allergic responses.
Why this recipe?
Church's Chicken biscuits are renowned for their flaky, buttery texture and perfect balance of savory and slightly sweet flavors that create a satisfying taste experience. Their golden-brown crust and soft, tender interior make each bite irresistibly comforting and paired well with Church's signature fried chicken. You'll appreciate the authentic Southern taste and the nostalgic feeling that these biscuits evoke, making them a popular choice among fast-food lovers. Attempting a copycat recipe allows you to recreate that iconic flavor and freshness at home, ensuring a delicious treat whenever you crave it.