Best Almost Popeyes Biscuits Recipes

POPEYE'S BISCUITS RECIPE

Steps:

• Preheat oven to 400 degrees F.
• In a medium-sized bowl, whisk together all dry ingredients; flour, sugar, salt, baking powder, and baking soda.
• Slice butter into small chunks and add into the dry ingredients. Use a knife to mix as you cut the butter into small pieces or use a pastry blender.
• Stir in buttermilk and milk until dough forms.
• On a lightly floured surface, roll out the dough into ½ inch.
• Using a biscuit cutter or glass, cut biscuits and place on a lightly greased baking sheet.
• Bake for 22 to 24 minutes or until light brown.
• Top with melted butter and serve.

POPEYES BISCUITS

Steps:

• Cut sour cream into biscuit mix.
• Add club soda and mix.
• Turn out dough on floured surface.
• Roll dough with rolling pin til about one inch thick.
• Cut dough with biscuit cutter and place in buttered iron skillet.
• Place a pat of butter on each biscuit and bake at 450 for 10 minutes or until browned to your liking.

POPEYES BISCUITS (COPYCAT)

Steps:

• Mix Bisquick and sour cream with pastry blender.
• Stir in Sprite.
• Pat lightly on a floured surface.
• Cut out biscuits and place 2 inches apart on ungreased cookie sheet at 400°F for 10-12 minutes. Brush with melted butter and enjoy.

POPEYE'S BISCUITS RECIPE TO MAKE AT HOME

Steps:

• Preheat your oven to 400 degrees Fahrenheit and grease a cookie sheet or baking pan.
• Mix the flour, salt, sugar, baking soda, and baking powder in a medium-sized or large bowl to make your dry mixture.
• Slice the cold butter into small slices and add it to your bowl of biscuit mix dry ingredients.
• Use a pastry cutter, pastry blender, or knife to cut the butter into small pea-sized pieces.
• Stir in the milk and buttermilk gently until your dough forms.
• After you have mixed your wet and dry ingredients together, your dough is ready. The dough will be very sticky, so you need to make sure you generously flour your cutting surface so that the biscuit dough doesn't stick.
• Roll your dough out and fold it three times. Then, roll it again until the dough is 1/2-inch thick. Don't make the dough any thicker than two inches, because your biscuits are going to rise and become super tall in the oven.
• Sprinkle just a bit of flour on top to help your dough to be less sticky when you're cutting your biscuits.
• Cut your biscuits using a 2.5-inch biscuit cutter, 3 inch biscuit cutter, or round glass that is about the same size. Remember not to twist your biscuit cutter. Gently shake the biscuit cutter so that the biscuit dough falls out.
• Arrange your formed biscuits closely together on a greased cookie sheet or baking sheet. Don't leave them a lot of room to widen. This way, they will be thick and fluffy when they're done.
• Bake your biscuits for 20-24 minutes until they are light brown on the top.
• While your biscuits are baking, melt butter that you will brush on top of your cooked biscuits.
• Using a bakery brush, brush the tops of your golden-brown flaky biscuits with melted butter.

POPEYES FAMOUS BISCUITS (COPYCAT)

Steps:

• PLACE oven rack in center position; PREHEAT oven to 450°F.
• PROCESS the DRY INGREDIENTS in a food processor until thoroughly combined (1 3/4 cups bread flour, 1/4 cup cornstarch, 1 tablespoon baking powder, 1 1/4 teaspoons salt, 1 1/4 teaspoons granulated sugar, 1/2 teaspoon Butter Buds seasoning, 1/4 teaspoon baking soda, 1/8 teaspoon Accent seasoning, 1/8 teaspoon white pepper).
• ADD 1/8 cup vegetable shortening plus 1/8 cup cold solidified coconut oil by tablespoonfuls to the dry ingredients in food processor; PROCESS mixture until fine and crumbly.
• WHISK 3/4 cup buttermilk with 1 egg white in a 2-cup pour-spout measuring cup; POUR mixture through the feeder on food processor while running; PROCESS dough until it comes together and blades begin to slow down.
• TRANSFER dough mixture onto a generously floured board; ROLL dough very thinly using a rolling pin, using as few passes as possible over dough; RE-FLOUR board (and re-flour whenever needed to prevent dough from sticking); FOLD in half, then into half again; ROLL dough very thinly in the same previous manner; REPEAT rolling and folding no more than 3 times, to insure flakiness without over-working dough; ROLL dough into a rough ball.
• ROLL dough with rolling pin until it is between 1/2" - 3/4" thick; CUT into rounds using a biscuit cutter or small drinking glass, re-piecing and re-using scraps.
• ARRANGE biscuit dough rounds on a baking sheet.
• MELT approximately 2 tablespoons margarine or butter; STIR in 1 pinch salt and 1 pinch granulated sugar; BRUSH tops of each baked biscuit evenly with this BASTE (biscuits may be re-basted after baking if desired).
• BAKE biscuits on the center rack at 450°F between 10-13 minutes, or until golden brown (oven temperatures vary, so have oven light on to keep an eye on them).
• SERVE hot and ENJOY.