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Copycat Popeyes Biscuits

Flaky, buttery biscuits with a tender crumb that replicate the taste of Popeyes' signature biscuits.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 10 biscuits
Course: Breakfast or Side
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon salt
  • 6 tablespoons cold unsalted butter cut into small cubes
  • 3 tablespoons cold vegetable shortening cut into small pieces
  • 3/4 cup cold buttermilk
  • 2 tablespoons melted butter for brushing tops

Equipment

  • Large mixing bowl
  • Measuring cups and spoons
  • Pastry cutter or fork
  • Baking sheet
  • Parchment paper
  • Rolling pin
  • 2-inch round biscuit cutter
  • Pastry brush
  • Oven

Method
 

  1. Preheat the oven to 450°F (232°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt to combine.
  3. Add the cold butter cubes and vegetable shortening to the dry ingredients, then use a pastry cutter or fork to cut them into pea-sized pieces.
  4. Pour the cold buttermilk into the bowl and stir gently with a fork until the dough just comes together, about 30 seconds to 1 minute.
  5. Turn the dough out onto a lightly floured surface and let it rest for 1 minute without kneading.
  6. Gently roll the dough to about 3/4-inch thickness using a floured rolling pin.
  7. Dip a 2-inch round biscuit cutter in flour and press straight down to cut out biscuits, lifting straight up without twisting.
  8. Place the biscuits on the prepared baking sheet about 1 inch apart (or touching for taller biscuits).
  9. Bake in the preheated oven for 12 minutes, or until the tops are golden brown and the biscuits have risen.
  10. Remove from the oven and immediately brush the tops with melted butter. Serve warm.

Notes

Keep fats cold and handle the dough gently to ensure flaky layers. Store cooled biscuits in an airtight container for up to five days or freeze for up to three months.