Copycat Popeyes Biscuit Recipe
This from-scratch version recreates the soft, cakey, buttery biscuit you love, with a golden crust and pillowy center. The ingredients are simple, but the technique is what makes all the difference.
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Ingredients
- 2 cups all-purpose flour 240g
- 1½ tablespoon baking powder
- 1½ tablespoon granulated sugar
- 1 teaspoon salt
- 4 tablespoon unsalted butter cold and cubed
- 4 tablespoon vegetable shortening cold
- 1 cup cold buttermilk
- 4 tablespoon ½ stick unsalted butter, melted (for brushing pan and tops)
Instructions
- Preheat the oven to 450°F. Line a metal baking sheet or 10x10 baking pan with parchment paper or lightly grease it with 2 tablespoons of the melted butter. Set the remaining butter aside for brushing the tops later.
- Mix the dry ingredients: In a food processor, add the flour, baking powder, sugar, and salt. Pulse a few times to combine evenly.
- Cut in the cold fat: Add the cubed butter and shortening to the processor. Pulse 8–10 times, or until the mixture resembles coarse sand with visible pea-sized bits of butter. These small pieces of cold fat are key to flaky biscuits.
- Add the buttermilk: Transfer the flour mixture to a large mixing bowl. Pour in the cold buttermilk. Using a rubber spatula, gently fold from the bottom of the bowl to incorporate the dry ingredients into the wet. The dough should be soft and slightly shaggy. Do not overmix.
- Let the dough rest: Cover the bowl with a towel or plastic wrap and let it rest at room temperature for 30 minutes. This allows the flour to hydrate and the leavening to activate slightly.
- Shape the dough: Turn the dough out onto a lightly floured piece of parchment paper. Pat it into a rough rectangle. Use the edge of the parchment to fold the dough in half. Turn the dough 90 degrees and repeat the fold once more. This gentle folding builds subtle flaky layers without overworking the dough.
- Roll or pat to thickness: Lightly flour the top of the dough if needed, and gently pat or roll it to ¾-inch thick. The dough is soft, so very little pressure is needed.
- Cut the biscuits: Dip a 2½-inch round cutter into flour, then press straight down into the dough. Do not twist, as twisting seals the edges and prevents rising. Place each biscuit onto the prepared pan, spaced about 1 inch apart in a loose honeycomb pattern.
- Butter the tops: Brush the tops of the biscuits with the remaining melted butter.
- Bake: Place the pan in the preheated oven and bake for 18 minutes, or until the biscuits are golden brown on both the tops and bottoms.
- Cool and serve: Remove from the oven and allow to cool slightly before serving warm. These are best enjoyed fresh but can also be reheated for leftovers.
Notes
- Use cold ingredients and handle the dough gently to keep biscuits soft and flaky
- Pat, don’t roll, and fold twice for light layers
- Bake in a metal pan and avoid letting biscuits touch. This helps achieve that signature crispy crust
- Makes 9 to 10 biscuits depending on cutter size
- Buttermilk is essential, only substitute if absolutely necessary
