Copycat Popeyes biscuits have a buttery interior and a crisp exterior. The flaky layers make these the best ever buttermilk biscuits!
Oh my goodness, these copycat Popeyes biscuits are simply divine! With their soft, flaky layers achieved through the stretch and fold method, and a rich, buttery taste, they’re even better than the original.
You’ll be amazed at how delicious these biscuits are! With a buttery interior, flaky layers, and a crisp exterior, they’re the perfect buttermilk biscuits to enjoy with any meal.
The buttermilk is essential for that signature tangy flavor and tender texture, making these biscuits the ultimate homemade treat. Trust me, once you’ve tried them, you’ll never go back to store-bought or fast-food biscuits again!
My favorite way to serve biscuits is smothered with this 5-star country gravy or this sausage gravy, it’s seriously the best combination! Topping it with butter and some jam or a drizzle of honey is pretty great, too.
However you serve them, you’ll be reaching for seconds (or thirds!). So why not skip the drive-thru and try making these delicious biscuits at home from scratch? You won’t be disappointed!
Butter: We use cold unsalted butter in this recipe to create the flaky layers and buttery taste that make these biscuits so irresistible.
Flour: All-purpose flour provides the perfect base for our biscuits, giving them structure and a tender crumb without making them too dense or heavy.
Sugar: A touch of granulated sugar adds just enough sweetness to balance the flavors in these biscuits.
Salt: A bit of fine sea salt brings out the flavor of the other ingredients and helps to balance the sweetness.
Baking Soda and Baking Powder: These two leavening agents work together to give the biscuits their signature rise and light, airy texture.
Buttermilk and Milk: The combination of buttermilk and milk provides the perfect amount of moisture and acidity for tender, delicious biscuits.
How To Make Popeyes Biscuits
Prepare the baking sheet: Start by greasing a large, rimmed baking sheet to ensure your biscuits don’t stick while baking. Preheat the oven. (See the recipe card below for the full printable instructions.)
Chill the butter: Cut your cold butter into small pieces, then chill them in the fridge to keep them cold until you’re ready to use them.
Combine dry ingredients: In a mixing bowl, whisk together the flour, sugar, salt, baking powder, and baking soda until well combined.
Cut in the butter: Add the cold butter pieces to the flour mixture and use a pastry cutter or two knives to cut the butter into the dry ingredients. Keep cutting until the largest butter pieces are pea-sized, and the mixture looks slightly crumbly.
Add the liquids: Pour in the buttermilk and milk, then gently mix with a rubber spatula until the dough is just combined. Be sure to scrape down the sides of the bowl as needed.
Fold the dough: Gather the crumbly dough into a ball and stretch and fold it several times to create layers. Be gentle to avoid overworking the dough.
Roll out and cut the dough: Lightly flour your countertop and roll out the dough to a thickness of 1/4 to 1/2 inch. Use a biscuit cutter or glass to cut out 3-inch rounds and place them on the prepared baking sheet.
Bake and brush with butter: Bake the biscuits in the preheated oven until they’re golden brown and cooked through. Once the biscuits are done, remove them from the oven and brush the tops with melted butter for an extra touch of richness. Serve them warm and enjoy your homemade Popeyes biscuits! See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
Do You Use Cold Or Room Temperature Butter For Biscuits?
For biscuits, it’s essential to use cold butter to achieve the perfect flaky texture. Cold butter creates pockets of steam when baked, resulting in flaky layers.
Is Buttermilk Or Regular Milk Better For Biscuits?
Buttermilk is better for biscuits because it provides a tangy flavor and helps create a tender crumb. The acidity in buttermilk reacts with the baking soda, producing a better rise and a lighter texture. We’re using a combination of buttermilk and milk in this recipe to achieve the perfect texture and rise.
Tips To Make The Best Biscuits
- Keep your butter cold: As mentioned earlier, cold butter is key to achieving those flaky layers. Keep the butter chilled until you’re ready to use it.
- Don’t overwork the dough: When mixing and folding the dough, be gentle and avoid overworking it. Overworked dough can result in tough, dense biscuits.
- Use a sharp biscuit cutter: A sharp-edged cutter helps to create clean cuts, allowing the biscuits to rise better in the oven.
- Bake the biscuits close together: Placing the biscuits close together on the baking sheet helps them to rise higher and maintain their shape.
- Add-ins: Feel free to customize your biscuits with your favorite add-ins, like shredded cheese, chopped herbs, or crumbled bacon.
How To Reheat Popeyes Biscuits
To reheat your biscuits, wrap them in aluminum foil and place them in a preheated 350F oven for 10-12 minutes, or until heated through. This method helps to retain their moisture and prevents them from drying out. You can also reheat them in a microwave, but they may become slightly softer.
Air Fryer Instructions
If you don’t have an oven, you can cook the biscuits in an air fryer. Preheat the air fryer to 330F and place the biscuits in the basket, making sure they’re not touching. You may have to cook them in rounds (keep the biscuit dough in the refrigerator between the rounds of cooking).
Cook for 6 minutes, then flip the biscuits and check them for doneness. Cook for an additional 2-4 minutes, or until they’re golden brown and cooked through. You may need to cook the biscuits until they’re more golden brown than you’re used to for the dough to be cooked all the way through.
You can also cook the biscuits on the stovetop using a large, heavy-bottomed skillet with a lid. Preheat the skillet over medium-low heat, add the biscuits, and cover with the lid. Cook for about 5-7 minutes on each side, or until they’re golden brown and cooked through.
Keep In Touch
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If you like this recipe, be sure to check out all of our copycat recipes! Some reader favorites are:
- 1/2 cup unsalted butter (COLD, 1 stick)
- 2 cups all-purpose flour (240 grams)
- 1 Tablespoon granulated sugar
- 1 1/2 teaspoons fine sea salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup buttermilk
- 1/4 cup whole milk
- 2 Tablespoons melted butter (to brush on top when done baking)
- Preheat the oven to 400 F. Use cooking spray to lightly grease the surface of a large, rimmed baking sheet.
- Cut the butter into small pieces (about 1/4” in size), then place them into a bowl and place back in the fridge. (You want the butter to be COLD when cutting it into the flour so it doesn't melt.)
- To a medium mixing bowl, add the all-purpose flour, sugar, salt, baking powder, and baking soda. Use a whisk to mix the ingredients together.
- Next, add the cold butter pieces to the mixing bowl. Cut in using a pastry cutter (or 2 knives). Continue to cut the butter in until the largest pieces of butter are pea-sized and the dough looks slightly crumbly.
- Pour the buttermilk and milk into the flour mixture, then use a rubber spatula to mix the milk and flour together until just combined, making sure to scrape down the sides as needed.
- Gather the sticky and very crumbly dough into your hands and form a ball. Once dough is all together and in a ball, stretch the dough then fold over. Stretch and fold the dough about 3-4 times in both directions.
- Dust the counter top with flour and roll out the dough between 1/4” - 1/2” thick. Cut the dough into 3” rounds using a biscuit cutter or glass, then place the biscuits onto the prepared baking sheet. Gather up the leftover dough and form into a ball then roll out again and cut into biscuits (only roll the leftover dough out 2 more times).
- Bake the biscuits in the preheated oven for 13-15 minutes, or until the tops are a light golden brown. Remove them from the oven, then brush the tops with melted butter and serve hot.
Amount Per Serving: Calories: 173Total Fat: 10gCarbohydrates: 17.8gFiber: 0.6gSugar: 1.8gProtein: 2.8g
Nutrition information isn’t always accurate.
If you’ve ever been to Popeyes, you know that their biscuits are a must-have with any meal. This copycat Popeyes biscuit recipe is here to satisfy your cravings for those delicious buttermilk biscuits, and the best part is that they’re easy to make. Trust me, you’ll be wondering why you haven’t tried making these sooner.