Chick-fil-A Biscuit Copycat Recipe

This Chick-fil-A biscuit recipe gives you those tall, flaky, buttery biscuits at home, and you only need a handful of ingredients you likely already have. They’re the kind of biscuit that holds up under a fried chicken fillet without going soggy, but they’re just as good with a little honey on the side.

Skip the drive-through line this weekend. These come together in about 30 minutes and taste like the real thing.

Why I Love This Recipe

The layers are what keep me coming back. Cold butter grated straight into the flour creates those distinct, flaky folds without any special technique.

They’re sturdy enough to hold a full chicken biscuit sandwich but still tender in the center. That balance is hard to get right, and this version nails it because of the cold buttermilk.

Recipe Ingredients

• 2 cups all-purpose flour – Measured by spooning into the cup, not scooping, so the dough stays light
• 1 tbsp baking powder – Give it a fresh can for the best rise
• 1 tsp sugar – Adds just a touch of sweetness that matches the original
• 1 tsp salt – Fine kosher or table salt both work
• 6 tbsp unsalted butter, frozen – Frozen butter is the key to flaky layers; grate it on a box grater
• 3/4 cup buttermilk, very cold – Keep it in the fridge right up until you need it; whole buttermilk gives a richer result
• 2 tbsp melted butter – For brushing on top after baking

Variations / Substitutions

• No buttermilk – Stir 3/4 tbsp white vinegar or lemon juice into 3/4 cup whole milk, let it sit 5 minutes, and use it in the same quantity; the biscuits will be slightly less tangy but still tender.
• Salted butter – Works fine; just reduce the added salt to 1/2 tsp so the biscuits don’t taste sharp.
• Gluten-free – A 1:1 gluten-free flour blend can substitute here, though the layers won’t be quite as defined and the biscuits will spread a little more.
• Extra heat – Add 1/4 tsp cayenne to the dry mix for a subtle warmth that goes well with the honey butter.
• Honey butter spread – Stir 1 tbsp honey into 2 tbsp softened butter and spread it on the warm biscuits instead of plain melted butter.

If you’re building a full breakfast sandwich, pair these with a Chick-fil-A Chicken Biscuit Copycat Recipe for the fried fillet that goes inside.

How To Make Chick-fil-A Biscuits

Step 1: Mix the Dry Ingredients and Grate the Butter

Preheat your oven to 450°F (230°C). While it heats, whisk together the 2 cups flour, 1 tbsp baking powder, 1 tsp sugar, and 1 tsp salt in a large bowl until evenly combined.

Pull the 6 tbsp frozen butter out of the freezer and grate it directly into the flour mixture on the large holes of a box grater, stopping every minute or so to toss the shreds into the flour so they don’t clump. Once all the butter is grated in, use your fingertips to quickly toss everything together until the mixture looks like coarse, uneven crumbs with some pea-sized bits still visible. Work fast here; warm hands melt the butter, and melted butter means less flaky layers.

Step 2: Fold In the Buttermilk

Pour the 3/4 cup cold buttermilk into the flour and butter mixture all at once. Use a fork or a wooden spoon to stir just until the dough comes together, about 15 to 20 strokes. Stop as soon as you don’t see dry flour at the bottom of the bowl.

The dough will look shaggy and a little rough. That’s exactly right. Overworking it develops gluten and makes the biscuits tough, so resist the urge to keep stirring.

Step 3: Fold and Cut the Dough

Lightly flour a clean surface and turn the dough out onto it. Pat it into a rough rectangle about 3/4 inch thick, then fold it in thirds like a letter. Pat it back down to 3/4 inch thick and repeat the fold once more. This two-fold technique builds the layers you see in the finished biscuit.

Press straight down with a 2 1/2-inch round cutter to cut out your biscuits. Do not twist the cutter; twisting seals the edges and blocks the rise. Press the scraps gently back together and cut 1 or 2 more biscuits from what remains.

Step 4: Bake the Biscuits

Arrange the biscuits on an ungreased baking sheet so they are just barely touching, about 1/4 inch apart. That light contact helps them rise up rather than spreading outward. Bake at 450°F (230°C) for 12 to 14 minutes, until the tops are a deep golden brown and the sides look set.

Pull the pan out and brush the tops immediately with the 2 tbsp melted butter while the biscuits are still hot. The butter soaks in fast and gives you that glossy, slightly rich top that looks like the real thing.

Step 5: Transfer and Serve Warm

Slide the biscuits onto a wire rack or a serving board. Split one open to check: the inside should be fluffy and layered, not doughy, and the steam will tell you they’re ready. Serve them warm with honey, jam, or a fried chicken fillet tucked inside.

Recipe Tips

• Measure your flour carefully. Spoon it into the measuring cup and level it off with a knife. Scooping directly from the bag compacts the flour and makes the biscuits dense.
• Keep everything cold until the last second. If your kitchen runs warm, pop the bowl of flour mixture in the freezer for 5 minutes before adding the buttermilk.
• Use a sharp cutter. A dull cutter drags instead of slices, which also seals the edges. A sharp biscuit cutter or even a clean glass with a thin rim both work.
• Biscuits best the day they’re made. They lose their crispness overnight, but a 5-minute reheat in a 350°F (175°C) oven brings most of it back.

Bake times by pan (biscuits baked at 450°F / 230°C; internal done temp around 200°F / 93°C):

How To Store

• Refrigerate – Store cooled biscuits in an airtight container for up to 3 days.
• Reheating – Warm them in a 350°F (175°C) oven for 5 minutes. The microwave works in a pinch but softens the exterior instead of crisping it.

What To Serve With Chick-fil-A Biscuits

A fried chicken fillet is the obvious move, and it works because the sturdy biscuit layers hold up to the juicy coating without falling apart. A drizzle of hot sauce or a smear of honey butter on the bottom half adds a salty-sweet contrast that balances the richness of the bread. Scrambled eggs and a slice of sharp cheddar also fit naturally inside because the mild, slightly tangy biscuit doesn’t compete with the egg flavor.

Frequently Asked Questions

Can I make the dough the night before?

Yes. Cut the biscuits, place them on a sheet pan, cover with plastic wrap, and refrigerate overnight. Bake them straight from the fridge the next morning; add 1 to 2 minutes to the bake time.

Why did my biscuits not rise very tall?

The most common cause is baking powder that has lost its strength. Test yours by dropping 1 tsp into hot water; it should bubble vigorously. If it doesn’t, replace it before baking.

Can I freeze unbaked biscuits?

Yes. Freeze the cut biscuits on a sheet pan until solid, then transfer them to a zip bag for up to 2 months. Bake from frozen at 450°F (230°C) for 16 to 18 minutes.

Do I have to use a round cutter?

No. A sharp knife works fine. Cut the patted dough into squares instead of rounds. You get the same rise and you waste no scraps.

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Chick-fil-A Biscuit Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 14 minutes mins

Total Time 29 minutes mins

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp sugar
• 1 tsp salt
• 6 tbsp unsalted butter, frozen
• 3/4 cup buttermilk, very cold
• 2 tbsp unsalted butter, melted

Method

 

1. Preheat the oven to 450°F (230°C). Whisk together the flour, baking powder, sugar, and salt in a large bowl.
2. Grate the frozen butter directly into the flour mixture on a box grater, tossing the shreds into the flour as you go. Toss quickly with your fingertips until the mixture resembles coarse, uneven crumbs.
3. Pour in the cold buttermilk and stir with a fork just until the dough comes together, about 15 to 20 strokes. Stop as soon as no dry flour remains.
4. Turn the dough out onto a lightly floured surface, pat to 3/4 inch thick, fold in thirds, and repeat once. Cut out biscuits with a 2 1/2-inch round cutter, pressing straight down without twisting.
5. Arrange biscuits just barely touching on an ungreased baking sheet and bake for 12 to 14 minutes, until deep golden brown on top.
6. Brush immediately with the 2 tbsp melted butter, transfer to a wire rack or serving board, and serve warm.

Notes

These biscuits are at their best within an hour of coming out of the oven, so time the bake accordingly. If you’re making them for a crowd, the dough can be cut and refrigerated on the pan the night before, which also means cold dough going into the oven and an even flakier result. Don’t skip the butter brush at the end; it’s a small step but it makes the tops shine and adds that rich finish.