Popeye's Biscuits

Mmmmm Popeye's Biscuits. Flaky and fluffy and melt in your mouth-y. If you're looking for a make at home copycat recipe, we've got you covered! These will go great with gravy or fried chicken and potatoes.

I love how versatile biscuits are. My kids tend to not think soup is a meal by itself, so I'll make biscuits for them to round out these great soups:

• Quinoa Vegetable Soup
• Sausage and White Bean Soup
• Vegetable Tortellini Soup

For a quick meal, sometimes I'll make some biscuits and just fry some eggs and make egg biscuit sandwiches with cheese, tomatoes and avocado.

For another biscuit variation you can try our original biscuit recipe. It has the same wonderful soft flaky fluffy texture, but isn't made with buttermilk.

Ingredients

• flour
• baking powder
• salt
• unsalted butter
• buttermilk*
• 1 beaten egg

See recipe card for quantities.

Instructions

Make the Dough

Preheat the oven to 400*F. If you are making your own buttermilk (see below) make that and set it to the side. Mix dry ingredients together in medium sized mixing bowl.

Chop cold butter up into small cubes and add to dry ingredients.

Cut in butter using a pastry blender/ dough blender, a fork or your fingers. Use your fingers Paul Hollywood style by using your fingertips to press the butter into the flour until the mixture looks like fine crumbs.

Pour the wet ingredients into the dry ingredients and mix using a fork and a folding motion. Scoop the fork up from the bottom and turn it over onto the top. Use a folding motion with biscuits, never a mixing motion. Your biscuits will be tough and chewy if over mixed. Watch this video to see how to fold. Mix only until just incorporated. The dough will be disconnected and not in a single lump.

Form the Dough

Generously flour a countertop or other workspace. Plop the dough out onto the flour.

Using your hands, gently push the dough together to form a loose ball. Sprinkle flour on top and roll out to about ½ thick. It doesn't need to be perfect- be careful not to over work the dough. Then sprinkle a little more flour on top, then fold the dough over onto itself. Sprinkle the top and fold one more time. This forms the flaky layers. Nextg roll out the dough to about 1" thick then cut out biscuits into desired size. A biscuit cutter works best, but a kids cup will do in a pinch.

Place biscuits on a parchment lined baking sheet, about ⅛" apart.

If desired, beat an egg and brush the tops with it. This will make the biscuits a nice golden color. It's for aesthetic purposes only and is unnecessary.

Bake the biscuits for 8-12 minutes juuuuuuuust until the edge of the bottoms start to darken a teeny tiny bit. It's very important not to over bake. If they are over baked they will be dry and a little crumbly instead of soft, moist and tender.

Buttermilk

• Make your own buttermilk
  • Measure one Tablespoon vinegar or lemon juice into the bottom of the measuring cup and fill with milk until it reaches ¾ cup total. Give it a little stir and let sit 5 minutes.

Variations

• Sweet - add ⅓ cup sugar for a sweet biscuit to eat with jam.
• Deluxe - add ½ teaspoon garlic powder and whisk into the dry ingredients. Then and ¾ cup shredded cheese again mixed into the dry ingredients for garlic cheese biscuits.
• Spicy - Add one chopped jalapeno and stir into the dry ingredients.

Equipment

• rolling pin
• biscuit cutter

Storage

Store in an airtight container for up to 3 days. Reheat in the microwave for 6-10 seconds before eating.

Top tip

Don't over mix after adding the wet ingredients to the dry ingredients! They will be tough and chewy instead of soft and fluffy.

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