Popeyes Chicken & Biscuits meals are a beloved American institution.
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Founded in 1972 in New Orleans, Louisiana, Popeyes Louisiana Kitchen is the second-largest (behind KFC) quick-service fried chicken chain.
Popeyes is famous not just for its deliciously juicy fried chicken. Fans of the restaurant also crave Popeys fries, their signature red beans and rice, the sensational Popeyes Chicken Sandwich, and Popeyes biscuits.
Popeyes buttermilk biscuits are perfectly dense, buttery, and incredibly flaky.
Also, there are so many ways to enjoy these delicious fluffy biscuits once you know how to make the copycat recipe at home. You can serve them with your own fried chicken recipe, as a breakfast course, or as a main course dinner of biscuits and sausage gravy.
A Popeyes biscuit is also delicious as a decadent dessert when it’s served hot and drizzled with warm honey or served with preserves.
Copycat Popeyes Biscuits Recipe
Many home chefs consider any recipe that involves dough to be overwhelming and intimidating. However, we are here to tell you that making biscuits is easier than you think.
When you’re learning how to cook, making bread of any type from scratch seems like a daunting adventure, but it’s totally doable, especially with quick bread like biscuits.
In fact, making biscuits is a great way to wade into the world of bread baking, because when you follow the directions, Popeyes’ biscuits are nearly fool-proof.
It’s pretty difficult to mess up a copycat Popeyes biscuit recipe and you can make a perfect flaky buttery Popeyes biscuit even if you’re a newbie in the kitchen.
Ingredients in a Popeyes Biscuit
Here are the ingredients you need to make Popeyes buttermilk biscuits.
This copy cat recipe uses all-purpose flour. Don’t attempt to make these biscuits with self-rising flour unless you make adjustments with the baking soda and baking powder.
Then, butter is added. Make sure your butter is cold. This is essential. You can even freeze your butter for 15-20 minutes before you dice it up and add it to your dry ingredients.
When your butter is cold, your biscuits will turn out soft and fluffy. You won’t get the same texture if you use butter that has been melted. Your butter is going to be nice and firm, so you need to cut it into smaller pieces that are about the size of a pea.
You don’t want your butter pieces to melt, so be sure you avoid overmixing your dough.
Milk and Buttermilk
After you get your butter cut up in your dough, you will add your cold buttermilk and cold milk. Be sure your milk is cold so that it doesn’t melt your butter. This is essential for making perfect Popeye’s buttermilk biscuits.
Also, you can technically use regular milk instead of buttermilk in your biscuit recipe, but the buttermilk sure does give a nice tanginess to your biscuits, so we recommend definitely using it. You can use either low-fat or full-fat buttermilk for this biscuit recipe.
If you don’t have buttermilk in your fridge and can’t get to the supermarket, you can make your own buttermilk by adding a tablespoon of white vinegar or lemon juice to one cup of milk. This isn’t the best option, but it’s OK as a last resort.
Another hack you can do is to use sour cream that has been watered down. To make this, use equal parts water and sour cream and whisk it thoroughly until it has the consistency of buttermilk. Using sour cream to make buttermilk isn’t ideal, but if you have no other option, it can work.
Baking Powder and Baking Soda
The baking soda and baking powder are what make Popeyes biscuits so fluffy and tall.
Technically, you can omit the sugar. It’s mostly added for flavor. You can also use honey instead.
Use sea salt or regular table salt.
Tricks and Tips for the Best Biscuits
Following these tips and best practices will ensure that you bake the perfect Popeyes biscuit.
- Use butter that is COLD. This point can’t be overstressed. The cold butter will create steam inside your biscuits as they bake. That’s what makes the biscuits expand and turn into beautiful buttermilk biscuit layers.
- Use a pastry cutter to cut your butter into pieces that are about the size of green peas. Don’t allow your butter to melt before baking.
- Make sure your buttermilk and milk are as cold as you can get it so that it doesn’t melt your butter when you add it to the flour mixture.
- Ensure that you’re using fresh baking soda and baking powder. Check the expiration dates on the boxes. If you use expired baking soda or baking powder, your biscuits won’t rise as much as you want them to.
- Use buttermilk that is good quality so that you can have the perfect tangy taste.
- Avoid over-mixing your dough in this copycat recipe because this will result in melting the butter and making your biscuits tough. Mix gently until all of the ingredients are thoroughly combined.
- To make sure your biscuits have the signature layers, you need to fold the dough three times and gently roll it out. This is an easy trick to make sure you get those gorgeous, tasty and flaky layers in your biscuits.
- When you’re cutting your biscuits with a biscuit cutter, don’t seal off the dough edges. Try to avoid twisting your biscuit cutter because that’s what seals off the edges. This can prevent your dough from properly rising. Just press down on the dough and life, allowing the cutter to naturally release the biscuit.
- Make sure you place your biscuits on the baking sheet so that they’re quite close together. The edges can even touch. This way, the biscuits have to go up, resulting in super tall and soft biscuits.
- Brush some melted butter on top of your biscuits as soon as they come out of the oven.
- Consider serving these delicious buttermilk biscuits with some creative toppings. Besides milk gravy or sausage gravy, you can use cheese or tomato gravy.
- To make these biscuits a dessert of sweet brunch treat, use honey, jalapeno jelly, apple cider jelly, bourbon jelly, jam, or preserves.
Storing and Freezing Copycat Popeyes Biscuits
You can store your Popeyes biscuits in an airtight container to keep them from drying out. They will keep well at room temperature for two days.
To make your copycat Popeye’s biscuits last longer, you can store your Popeye’s biscuit for 5-6 days in the refrigerator. Reheat them in the microwave for 10-30 seconds, depending on your microwave’s wattage.
Copycat Popeyes biscuits also freeze exceptionally well. To freeze your biscuits, put them in a freezer container and wrap the container in plastic wrap. Be sure to write the date on the container. They will keep beautifully in the freezer for up to two months.
You can also wrap up and freeze an individual biscuit to pull out on busy workdays.
Popeyes Biscuits Recipe
Watch this video to learn why the Popeye’s biscuit recipe is so exceptional.
Popeye’s Biscuits Recipe to Make at Home
- 2 cups all-purpose flour
- 1 stick 1/2 cup COLD butter
- 1 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1/4 cup milk
- 1/2 cup buttermilk
- Melted butter to brush on top of your biscuits after they're baked
- Preheat your oven to 400 degrees Fahrenheit and grease a cookie sheet or baking pan.
- Mix the flour, salt, sugar, baking soda, and baking powder in a medium-sized or large bowl to make your dry mixture.
- Slice the cold butter into small slices and add it to your bowl of biscuit mix dry ingredients.
- Use a pastry cutter, pastry blender, or knife to cut the butter into small pea-sized pieces.
- Stir in the milk and buttermilk gently until your dough forms.
- After you have mixed your wet and dry ingredients together, your dough is ready. The dough will be very sticky, so you need to make sure you generously flour your cutting surface so that the biscuit dough doesn't stick.
- Roll your dough out and fold it three times. Then, roll it again until the dough is 1/2-inch thick. Don't make the dough any thicker than two inches, because your biscuits are going to rise and become super tall in the oven.
- Sprinkle just a bit of flour on top to help your dough to be less sticky when you're cutting your biscuits.
- Cut your biscuits using a 2.5-inch biscuit cutter, 3 inch biscuit cutter, or round glass that is about the same size. Remember not to twist your biscuit cutter. Gently shake the biscuit cutter so that the biscuit dough falls out.
- Arrange your formed biscuits closely together on a greased cookie sheet or baking sheet. Don't leave them a lot of room to widen. This way, they will be thick and fluffy when they're done.
- Bake your biscuits for 20-24 minutes until they are light brown on the top.
- While your biscuits are baking, melt butter that you will brush on top of your cooked biscuits.
- Using a bakery brush, brush the tops of your golden-brown flaky biscuits with melted butter.
Organize all the required ingredients.
Enjoy the food.