When you think “Popeyes” you probably think about their world-famous, mouth-watering chicken. But have you ever had some of their sides? Their signature biscuits have very quickly become a favorite and go-to snack.
Popeyes have perfected classic biscuits and have mastered the science of balancing both taste and texture. These biscuits are flaky, dense, crispy, yet soft and scrumptious at the same time.
Today, we have the ultimate Popeye’s biscuit recipe for you! They are easy to make, takes less than an hour, and are essentially a fool-proof recipe that even your kids will be able to make!
What makes this particular recipe fantastic is that the flavors are wonderfully neutral, meaning they will make a fantastic accompaniment to virtually any dish and at any time of the day!
Serve them as part of breakfast with some eggs, bacon, and of course, gravy. They can also form part of a cheeseboard or spread along with delicious jams, cured meats, preserved fruits, and a wide variety of cheeses.
For dinner, you can pair them with any stew, curry, roast, or even casseroles! And let’s not forget about dessert! Serve these delicious biscuits with some ice cream, chocolate spread or sauce, or simply whipped sweet cream.
How To Make Copycat Popeye’s Biscuits
Preheat the oven to 400 degrees Fahrenheit and line a baking tray with non-stick paper.
Combine all of the dry ingredients in a medium-sized mixing bowl and make sure that they are evenly distributed.
Add in the cubed cold butter and incorporate it into the flour using a knife or a food processor. Mix until you get a coarse crumb consistency.
Add the buttermilk and milk. Mix until a uniform dough forms.
On a lightly floured surface, roll the dough into ½ an inch thickness, fold it and roll it again. Cut out 24 biscuits using a cutter or glass.
Place the biscuits on the baking sheet and bake for 22-25 minutes, or until they come out light brown. Top with melted butter and serve.
Tips & Tricks
- The butter is one of the most important components of this recipe and using it incorrectly will only result in a failed biscuit attempt. They will still come out edible, but not nearly as good as they can be.
Your butter has to be cut into raisin-sized cubes. You can even grate it if you want. The smaller cubes will allow it to incorporate better into the dry ingredients and ultimately result in more evenly distributed ingredients.
It will also take less time to reach the desired crumb consistency before the butter starts softening.
- The butter also HAS to be cold. As with all pastries, especially ones with multiple layers, the cold butter helps create steam inside the oven while the pastry or dough is baking. The steam helps the biscuit rise and creates those beautiful layers. If the butter is already soft and at room temperature, steam cannot build up.
- To help keep the butter cold, you can use cold milk and buttermilk. You cannot incorporate semi-soft or soft-butter!
The smaller cubed butter will also make the mixing process quicker and prevent it from melting.
- You should also take care not to overwork your dough. This will result in dense and tough biscuits. The texture of the flour and butter mixture should resemble coarse breadcrumbs. When adding the liquids, the dough should be worked until it just comes together – there is no need to knead it.
- Do not seal the edges of the biscuits by twisting the cutter or pressing them down. This will prevent them from rising properly and your biscuits will be flat and dense – not flaky and soft at all!
- If you don’t have buttermilk, you can use just milk, although this will remove the tangy flavor that the buttermilk provides. You can try using sour cream to mimic the taste of buttermilk.
So, no more endless scrolling for the perfect biscuit recipe – you’ve found it! They are absolutely delicious when served hot or cold, and also make the perfect side dish for any meal – sweet or savory!
And another great bonus is that these biscuits can be stored for a couple of days, making meal prep for the rest of the week a breeze!