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.

These also make a great homestyle side, just like our Paula Deen's Green Bean Casserole Recipe.

For another biscuit variation you can try our original biscuit recipe and our Air Fryer Frozen biscuits. It has the same wonderful soft flaky fluffy texture, but isn't made with buttermilk. Or try these fun Cottage Cheese Biscuits.

Ingredients

• flour - all purpose flour here. Different types of flour will drastically change the texture.
• baking powder - to make them light and fluffy.
• salt - I used regular table salt
• unsalted butter - if using salted butter, make sure to decrease the salt so your biscuits aren't too salty. While recipe testing, I found that I really liked using unsalted butter for this recipe to get the salt more exact for the perfect flavor.
• buttermilk* see below on how to easily make your own!
• 1 beaten egg, to top them with for that golden brown glow.

See recipe card for quantities.

How to Make Popeye's Biscuits

Use these process shots to help get the results you are wanting. The pictures can help with texture and be a visual guide for best results.

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 Popeye's 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 and Substitutions

We love switching things up when we're in the kitchen. Try any of these variations for something a little different.

• Sweet - add ⅓ cup sugar for a sweet biscuit to eat with jam.
• Spicy - Add one chopped jalapeno and stir into the dry ingredients.
• Rosemary Garlic - add 1 teaspoon dried rosemary and ¼ teaspoon garlic powder at the same time as adding the dry ingredients.
• Garlic and Cheddar - add ¼ teaspoon garlic powder to the dry ingredients and fold in 1 cup shredded cheddar cheese when combining wet and dry ingredients.

Storage

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

These store great in the freezer. Freeze while fresh after they have cooled down. Freeze in an airtight container for up to 2 months.

Recipe

Popeye's Biscuits

Nicole

These copycat Popeye's Biscuits are flaky, fluffy, tender and will melt in your mouth!

Cook ModePrevent your screen from going dark

4.94 from 15 votes

Print Recipe Pin Recipe

Prep Time 12 minutes mins

Cook Time 10 minutes mins

Total Time 22 minutes mins

Servings 8 biscuits

Calories/serving 245 kcal

Ingredients

 

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Biscuit dough:

• ▢ 2 ¼ cups flour
• ▢ 3 teaspoons baking powder
• ▢ 1 teaspoon salt
• ▢ ½ cup unsalted butter If using salted decrease salt by ¼ teaspoon.
• ▢ ¾ cup buttermilk
• ▢ 1 beaten egg optional

Buttermilk (if making from scratch):

• ▢ 1 Tablespoon lemon juice or vinegar
• ▢ ½ cup plus 3 Tablespoons milk

Instructions

• 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.  The mixture will look like fine crumbs when finished. See photos above for a great visual on this.
• Pour the wet ingredients into the dry ingredients and mix using a fork and a folding motion. Watch this video to see how to fold. Mix only until just incorporated. The dough will be disconnected and not in a single lump.
• 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.
• Next roll out the dough to about 1" thick then cut out biscuits into desired size. 
• Place biscuits on a parchment lined baking sheet, about ⅛" apart, or so they are almost touching.
• If desired, beat an egg and brush the tops with it. This will make the biscuits a nice golden color but serves no other purpose.
• Bake the biscuits for 8-12 minutes juuuuuuuust until the edge of the bottoms start to darken a teeny tiny bit. 

For Homemade 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.

Notes

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

Make sure to use a folding motion when mixing the wet ingredients into the dry ingredients. This will take longer than normal stirring, but will give you much better results. It will keep the biscuits light and fluffy instead of tough and dense.

The biscuits won't be golden on top when finished baking, unless the have an egg wash. If you don't use an egg wash and wait for you biscuits to turn godlen they will be over cooked which means dry and crumbly.

Your biscuits are done baking as soon as the edges just barely have a hint of golden. They will; be really light and blonde. 

These can be frozen as dough or cooked. For dough, cut out the biscuits and freeze, allow to thaw then bake as normal. For cooked, defrost in the microwave or oven.

Nutrition

Serving: 1biscuitCalories: 245kcalCarbohydrates: 28gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 33mgSodium: 476mgPotassium: 74mgFiber: 1gSugar: 1gVitamin A: 392IUVitamin C: 1mgCalcium: 123mgIron: 2mg

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