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
Ingredients for Popeye’s Biscuits
About the Ingredients ⭐
- Flour & Baking Powder: Create the base and help the biscuits rise.
- Butter: Use cold butter for flaky, tender biscuits.
- Buttermilk: Adds moisture and gives the biscuits a soft texture.
- Eggs: Used in the dough and for brushing the tops before baking.
Be sure to check out the full recipe and ingredient list below
How To Make Popeyes Biscuits
Make the Dough: Whisk together the flour and baking powder. Cut in the cold butter until pea-sized, then stir in the beaten eggs and buttermilk.
Chill: Cover the sticky dough and refrigerate for 30 minutes.
Shape the Biscuits: Transfer the dough to a lightly floured surface and gently knead until it comes together. Press to about ½-inch thick and cut into biscuits.
Prepare for Baking: Place the biscuits on a parchment-lined baking sheet and brush the tops with beaten egg.
Bake: Bake at 400°F for 15–20 minutes, until fluffy and golden brown.
Tips I Found Helpful 💙
- Keep the butter cold: Cold butter helps create flaky biscuits.
- Don’t overwork the dough: Mix and knead only until it comes together.
- Keep the dough thick: Press it to about ½-inch thick before cutting.
- Watch for golden tops: Bake just until the biscuits are fluffy and golden brown.
Frequently Asked Questions
More Copycat Recipes I Love
Popeyes Biscuits
Popeyes Biscuits are buttery, flaky homemade biscuits inspired by the popular restaurant favorite.
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:
24Serving Size:
1Amount Per Serving: Calories: 191Total Fat: 12gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 54mgSodium: 499mgCarbohydrates: 17gFiber: 1gSugar: 1gProtein: 3g
Thank you!!
Kathy