Popeyes Biscuits (Copycat)
Description
Popeyes biscuits copycat — tall, flaky, buttery, with the honey garlic finish that makes them taste like the restaurant. The cold butter technique, the letter fold for layers, and the troubleshooting section every recipe skips.
Ingredients
Biscuit Dough Ingredients:
- 2½ cups all-purpose flour, plus more for dusting
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- ½ cup unsalted butter, very cold — see note
- ¾ cup buttermilk, cold
- ¼ cup whole milk, cold
The Honey Garlic Butter Finish (The Signature Step)
- 4 tablespoons unsalted butter, melted
- 1 tablespoon honey
- ¼ teaspoon garlic salt, or ¼ tsp garlic powder + ¼ tsp salt
- Optional: pinch of dried parsley for color
Equipment
- Cooking Spray
- Parchment Paper, optional
Notes
Notes
- Cold butter is non-negotiable — warm butter = flat, dense biscuits
- Shaggy dough = right; smooth dough = overworked = tough
- Press cutter straight down, never twist — twisted edges prevent rising
- Biscuits should touch on the pan — they rise taller together
- Pull at 12 min and check — overbaking = dry biscuits
- No buttermilk: 1 tbsp white vinegar + fill to ¾ cup with whole milk, sit 5 min
- Freeze unbaked for up to 3 months; bake from frozen at 450°F for 18–20 min
Nutrition
Serving: 1ServingCalories: 327kcalCarbohydrates: 35gProtein: 5gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 49mgSodium: 621mgPotassium: 90mgFiber: 1gSugar: 5gVitamin A: 579IUVitamin C: 0.01mgCalcium: 135mgIron: 2mg