Copycat Popeyes Biscuit Recipe

Master this homemade Popeyes biscuit recipe that delivers the same buttery, flaky layers and tender interior as the famous fast-food favorite. With simple ingredients and the best technique for folding butter into dough, these easy copycat biscuits will become your go-to side for any meal.

Difficulty:

Intermediate

Prep Time:

20 mins

Cook Time:

15 mins

Serves:

8 biscuits

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">350g all-purpose flour</li> <li class="ingredients-single-item">15g baking powder</li> <li class="ingredients-single-item">5g baking soda</li> <li class="ingredients-single-item">10g granulated sugar</li> <li class="ingredients-single-item">7g salt</li> <li class="ingredients-single-item">170g cold unsalted butter, divided (150g cut into small cubes, 20g melted)</li> <li class="ingredients-single-item">200ml cold buttermilk</li> </ul>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 biscuit

🔥 Calories: 275 calories

🥑 Fat: 16 g

🧈 Saturated Fat: 10 g

🍞 Carbohydrates: 29 g

🍭 Sugar: 2 g

🍗 Protein: 4 g

🫀 Cholesterol: 42 mg

🧂 Sodium: 680 mg

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">Food processor (optional)</li> <li class="equipment-single-item">Biscuit cutter (6cm/2.5-inch)</li> <li class="equipment-single-item">Pastry brush</li> <li class="equipment-single-item">Baking sheet</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper or lightly grease it. Place your butter in the freezer for 10-15 minutes before starting – cold butter is crucial for creating those distinctive flaky layers. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined. The baking powder and soda work together to give these biscuits their characteristic height and tenderness. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Add the cold cubed butter (150g) to the dry ingredients. Using your fingertips, a pastry cutter, or a food processor, quickly work the butter into the flour mixture until you have pea-sized pieces. You want visible butter pieces throughout – these will create steam pockets during baking that result in those beautiful layers. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Make a well in the center and pour in the cold buttermilk. Stir gently with a fork just until the dough starts to come together. It will look shaggy and feel sticky – this is perfect! Overmixing will develop gluten and make your biscuits tough rather than tender. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Turn the dough out onto a lightly floured surface and gently pat it into a rectangle about 2.5cm (1 inch) thick. Fold the dough in thirds like a letter, then rotate it 90 degrees and pat out again. Repeat this folding process two more times. This lamination technique creates multiple butter layers for that signature Popeyes flakiness. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Pat the folded dough to a 2cm (3/4 inch) thickness. Using a floured biscuit cutter, press straight down through the dough without twisting (twisting seals the edges and prevents proper rising). Place biscuits on the prepared baking sheet with sides touching for soft edges or 2.5cm apart for crispy edges. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Brush the tops with the remaining melted butter. This gives the biscuits their characteristic golden-brown color and adds an extra layer of rich flavor to the exterior. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Bake in the preheated oven for 14-16 minutes until the tops are golden brown and the biscuits have risen significantly. They should sound slightly hollow when tapped on the bottom. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Brush the hot biscuits with any remaining melted butter as soon as they come out of the oven. Let them cool for just 5 minutes before serving – Popeyes biscuits are at their absolute best when warm! Store any leftovers in an airtight container and reheat briefly in a 150°C (300°F) oven to restore their fresh-baked texture. </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Copycat Popeyes Biscuit Recipe?

This recipe uses all-purpose flour, baking powder, baking soda, sugar, salt, cold unsalted butter, and buttermilk. The combination of these simple ingredients creates those signature flaky layers and buttery flavour that makes these biscuits so irresistible.

How to cook Copycat Popeyes Biscuit Recipe at home?

Learn how to cook Copycat Popeyes Biscuit Recipe by combining dry ingredients, cutting in cold butter until pea-sized, then gently folding in buttermilk. The secret lies in the lamination technique - folding the dough multiple times creates those signature flaky layers. Bake at 220°C for 14-16 minutes until golden brown, then brush with melted butter for the authentic finish.

Why are my homemade buttermilk biscuits not rising properly?

Several factors affect biscuit rising: old leavening agents (check expiry dates), overworked dough (handle minimally), butter not cold enough (freezer time helps), or twisting the cutter (press straight down). For maximum height, place biscuits close together on the baking sheet so they climb upwards rather than spreading outwards.

What's the secret to achieving those signature flaky layers in Southern-style biscuits?

The key to flaky biscuit layers is the lamination technique - folding the dough several times creates distinct butter layers that create steam pockets during baking. Using very cold butter, minimal handling, and the letter-fold method replicates the commercial process that gives fast-food biscuits their distinctive pull-apart texture.

Can I make buttermilk substitutes for these flaky biscuits if I don't have buttermilk on hand?

Yes! Make a quick buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 200ml regular milk and letting it sit for 5-10 minutes. For extra tanginess similar to the original, you can also use plain yogurt thinned with a bit of milk until it reaches a pourable consistency.

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