Popeyes Biscuits are a homemade copycat of the buttery, flaky buttermilk biscuits from the popular restaurant. They’re made with cold butter and buttermilk, then baked until fluffy and golden brown.

The dough comes together with simple ingredients and chills before the biscuits are cut and baked. Serve them warm with butter, honey, jam, or sausage gravy for an easy homemade version of a fast-food favorite.

Why I Love This Recipe

Fluffy and buttery: Cold butter and buttermilk give these biscuits a tender texture with plenty of buttery flavor.
Restaurant favorite at home: You can make Popeyes-style biscuits right in your own kitchen.
Simple ingredients: You only need a handful of basic baking ingredients.
Freezer-friendly: Make a batch and freeze the extras to reheat whenever you want a warm biscuit.

Ingredients for Popeye’s Biscuits

Ingredient Notes

Self-Rising Flour: Provides the structure for the biscuits and already contains leavening and salt. You’ll also need a little extra flour for kneading and dusting your work surface.
Baking Powder: Adds additional lift to help these biscuits bake up tall and fluffy.
Salted Butter: Use very cold butter cut into small cubes. Keeping the butter cold is one of the keys to creating flaky layers in the biscuits.
Eggs: Two beaten eggs are added to the biscuit dough for richness and structure. You’ll need one additional egg for brushing over the tops before baking.
Buttermilk: Adds moisture and a slight tang while helping create soft, tender biscuits. Store-bought or homemade buttermilk will work.

Be sure to check out the full recipe and ingredient list below

How to Make Popeye’s Biscuits

Whisk together the flour and baking powder in a large bowl.
Add the cubed butter and use a pastry blender or your fingertips to cut the butter into the flour until the pieces are about the size of peas.
Stir in the 2 beaten eggs and 1 ½ cups of buttermilk using a wooden spoon.
The dough will be very sticky at this time. Cover and refrigerate the dough for 30 minutes.
Preheat the oven to 400℉ and line a baking sheet with parchment paper.
Using floured hands, remove the dough from the bowl and transfer it to a floured work surface and knead until a soft dough forms, dusting flour as needed.
Press the dough in a round until about ½ inches thick.Using a biscuit cutter or the rim of a glass about 2 inches in diameter, cut about 24 biscuits.
You may have to re-roll out the dough after cutting.Transfer cut biscuits to the prepared baking sheet.
Beat the remaining 1 egg and brush onto the biscuits.
Bake until brown and golden, about 15-20 minutes.

Be sure to check out the full recipe and ingredient list below

How to Images

Tips I Found Helpful

Keep everything cold: Cold butter and cold buttermilk help create tender, flaky biscuits.
Don’t overwork the dough: Mix and knead only until the dough comes together. Overworking can make the biscuits tough.
Leave small pieces of butter: Don’t completely blend the butter into the flour. Small cold pieces melt in the oven and help create flaky layers.
Use a lightly floured surface: Add just enough flour to keep the dough from sticking. Too much extra flour can make the biscuits dry.
Don’t twist the biscuit cutter: Press straight down and lift straight up. Twisting can seal the edges and keep the biscuits from rising as high.
Keep the biscuits thick: Don’t roll or press the dough too thin if you want tall, fluffy biscuits.
Brush with egg before baking: The egg wash helps give the tops a golden-brown finish.
Serve them warm: These biscuits are best while they’re still warm and buttery from the oven. 🧈💙

Frequently Asked Questions

Yes. You can prepare the biscuit dough, cut the biscuits, cover them, and refrigerate until you’re ready to bake. For best results, bake them within 24 hours.

You can, but buttermilk gives the biscuits a more tender texture and slight tang. If you don’t have buttermilk, homemade buttermilk is a better substitute than plain milk.

Yes. Unsalted butter will work, but since this recipe was made with salted butter, you may want to add a small amount of salt to the dough to make up for the difference.

Yes. Once completely cooled, place the biscuits in a freezer-safe container or bag and freeze for up to 3 months. Thaw at room temperature or reheat from frozen.

Let the biscuits cool completely, then store them in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Warm them briefly before serving.

More Copycat Recipes I Love

Yield: 24

Popeyes Biscuits

Name: Popeyes Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 24
Cuisine: American
Ingredients: 4 cups flour self raising, plus more for kneading/dusting; 2 tablespoons baking powder; 3 sticks salted butter, cold and cut into cubes; 2 large eggs, beaten and 1 large egg for brushing; 1 ½ cups buttermilk

5.0 Stars (2 Reviews)

Popeyes Biscuits are buttery, flaky homemade biscuits inspired by the popular restaurant favorite.

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 30 minutes

Total Time 1 hour 15 minutes

Ingredients

4 cups flour self raising, plus more for kneading/dusting
2 tablespoons baking powder
3 sticks salted butter, cold and cut into cubes
2 large eggs, beaten and 1 large egg for brushing
1 ½ cups buttermilk

Instructions

Whisk together the flour and baking powder in a large bowl.
Add the cubed butter and use a pastry blender or your fingertips to cut the butter into the flour until the pieces are about the size of peas.
Stir in the 2 beaten eggs and 1 ½ cups of buttermilk using a wooden spoon. The dough will be very sticky at this time.
Cover and refrigerate the dough for 30 minutes.
Preheat the oven to 400℉ and line a baking sheet with parchment paper.
Using floured hands, remove the dough from the bowl and transfer it to a floured work surface and knead until a soft dough forms, dusting flour as needed.
Press the dough in a round until about ½ inches thick.
Using a biscuit cutter or the rim of a glass about 2 inches in diameter, cut about 24 biscuits. You may have to re-roll out the dough after cutting.
Transfer cut biscuits to the prepared baking sheet.
Beat the remaining 1 egg and brush onto the biscuits.
Bake until brown and golden, about 15-20 minutes.

Notes

Keep the butter and buttermilk cold for the best texture. Mix and knead the dough only until it comes together to avoid tough biscuits. Use just enough flour to prevent sticking, and press the biscuit cutter straight down without twisting. Brush the tops with beaten egg before baking for a golden finish.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 191Total Fat: 12gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 54mgSodium: 499mgCarbohydrates: 17gFiber: 1gSugar: 1gProtein: 3g

Popeyes Biscuits (Copycat Recipe)

Why I Love This Recipe

Ingredients for Popeye’s Biscuits