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These copycat Popeyes biscuits are incredibly soft, flaky and buttery. It is the only buttermilk biscuit recipe you will ever need! Ready in 30 minutes.
Though Popeyes is famous for their spicy Chicken Sandwich, their buttermilk biscuits are really amazing. So buttery and delicious!
Copycat Popeyes biscuits
I should admit that I love the Southern food. Fried chicken and buttermilk biscuits are my absolute favourite. Though there are lots of places to enjoy them here, including Popeyes, nothing beats homemade buttermilk biscuits.
I use this Copycat Popeyes biscuit recipe every time I find myself craving biscuits. The recipe requires dough, but don’t be intimidated! It is a ridiculously easy recipe that comes together in 30 minutes. You will need simple ingredients that you most likely already have in your kitchen. Let’s dive in!
What are the ingredients in Popeyes biscuits
- Flour: You will need all-purpose flour for this recipe. I highly recommend to use measuring cups not to mess up with the amount.
- Baking powder and soda: They help these biscuits become extra tall and soft.
- Buttermilk: When using buttermilk, make sure that it is cold. Both full fat and low fat buttermilk will work well for this recipe. You can make buttermilk at home by mixing ¾ cup of milk with 3-4 tablespoons of lemon juice or vinegar.
- Butter: It should be very COLD, otherwise the biscuits won’t be tall and flaky. I like to freeze butter for 15-20 minutes before dicing and adding to flour. Once the biscuits are baked, brush the tops with extra melted butter.
- Sugar: You can use sugar or honey. I use 1 tablespoon just to add some sweetness to these biscuits. You can also leave it out.
- Salt: Use regular iodized table salt or sea salt.
How to make popeyes biscuits
- Whisk together flour, salt, sugar, baking powder and baking soda in a large bowl.
- Add the cold cubed butter into the flour mixture. Using a pastry cutter or potato masher, cut the butter into small pieces until it resembles coarse meal. If case you don’t have a pastry cutter and potato masher, use a fork.
- Stir in cold buttermilk, using a spatula. Once the dough comes together, transfer on a lightly floured surface.
- Knead and stretch it to make a rough rectangle.
- Fold the dough in thirds (known as letter fold). It gives 3 layers of butter. Repeat the letter fold 2-3 times. Finally, pat down the dough to make a rectangle (1/2-inch thick).
- Using a 2.5-inch cookie cutter, cut out the dough rounds. If you don’t have it, use a drinking glass, it works really well. Re-use any dough scraps. Simply gather them and pat down to make a rectangle, and cut. You should get about 10-12 biscuits in total.
- Place the biscuits on the baking sheet and brush the tops with buttermilk.
- Bake at 450°F (230°C) for 17-20 minutes or until lightly golden brown. Allow to cool down for 5 minutes before serving.
Recipe Tips
- Use COLD Ingredients: Keeping your ingredients cold will make a huge difference in this recipe. You won’t get flaky and super soft biscuits with warm or melted butter. Be sure to use very cold buttermilk as well. Take them from the fridge just before adding to the flour mixture. If it is very warm at the place you live, put the formed biscuits in the freezer for 20 minutes before baking.
- Don’t overwork the dough: Try to fold and roll the dough gently otherwise biscuits won’t rise.
- The letter fold makes these popeyes buttermilk biscuits super flaky. You will need to repeat it 2-3 times.
- Leave some space between the biscuits on the baking sheet. This will help them rise properly.
- Brush the tops of the biscuits with buttermilk. If you like crispy tops like us, don’t skip this step!
How to store biscuits?
Place the biscuits in an airtight container or cover with plastic wrap to prevent them from drying out. You can store them for 2 days at room temperature or refrigerate for 5-6 days. Reheat them in the oven or in the microwave.
Can I freeze buttermilk biscuits?
Yes! These biscuits freeze really well. You can place them in a freezer-safe container, wrap it with plastic wrap, write down the date and freeze for 2 months. Alternatively, wrap individual biscuits.
How many calories in Popeyes biscuits
There are 137 calories per biscuit. However, it may vary depending on the products you use.
How to serve Popeyes biscuits
We love to serve buttermilk biscuits with Pesto butter, jam, Garlic Herb Butter Roasted Chicken or Wingstop Ranch.
Love copycat recipes? Try these!!
- Olive Garden Afredo Sauce
- Longhorn Parmesan Crusted Chicken
- Black Pepper Chicken
- Wingstop Louisiana Rub
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Copycat Popeyes Biscuits Recipe
Ingredients
- All-purpose flour-2 cups
- Sugar-1 tablespoon
- Salt-1 teaspoon
- Baking powder- 1 tablespoon
- Baking soda-1/2 teaspoon
- Cold unsalted butter, cubed-1/2 cup ( 110 g)
- Buttermilk, cold-3/4 cup, plus extra for brushing the tops of the biscuits
Instructions
- Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper. Keep aside.
- In a large mixing bowl whisk together the flour, sugar, baking powder, baking soda and salt.
- Add the cold cubed butter into the flour mixture. Using a pastry cutter cut it until it resembles coarse meal and no large pieces of butter remain.
- Pour the cold buttermilk into the bowl and mix until the dough comes together.The dough will be slightly sticky and crumbly.
- Transfer the dough on a lightly floured working surface and form 1-inch ( 2 cm) thick rectangle. Fold it in thirds. Again pat it into a rectangle and fold in thirds. Repeat 2-3 times.
- Finally, roll the dough or pat down into 1/2 -inch ( 1 cm) thick rectangle. Using a 2.5-inch (6.5 cm) cookie cutter, cut out the rounds and place them on the prepared baking sheet. Gather all the scrap pieces of the dough, form a rough rectangle and cut out more rounds. Brush the tops of the biscuits with buttermilk.
- Bake for 17-20 minutes in the preheated oven until lightly golden brown.
- Remove from the oven and allow to cool down for 5 minutes before serving. You can brush the tops with melted butter if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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These are hands down the best biscuits I have ever made or eaten. Nice flaky texture with the outside edges a bit crispy. They were wonderful with dinner, as the base for strawberry shortcake and the leftovers reheated perfectly to go with breakfast. I mixed the dough in the food processor and it was very easy.
Hey, Jean! I am thrilled to hear that you loved the biscuits. The flaky texture and crispy edges definitely make them a winner. Using the food processor to mix the dough sounds like a convenient and easy method. I appreciate your feedback and hope you enjoy making these biscuits again in the future!
No Lie… These biscuits are Genuinely Netter than Popeyes!couldn’t believe my eyes! The rise was perfection along with the tender crumb! Delicious with butter or plain! Thank You for sharing this recipe!
Thank you so much for your kind words Dorothy! I’m really happy you enjoyed the biscuits and that they turned out so fluffy and tender. They’re one of our favorites too — especially fresh out of the oven with a little butter!
These biscuits were unbelievable! So buttery and flaky — they rose beautifully in the oven. My family couldn’t believe I made them from scratch. Definitely saving this recipe forever!
That’s wonderful to hear, Megan! 🥰 I’m so happy they turned out tall and flaky — that’s the best compliment. Thank you for giving the recipe a try and sharing your success!
I’ve tried a few copycat Popeyes biscuit recipes before, but this one actually nailed it. The texture was spot on — crisp edges with that soft, fluffy middle. I brushed them with extra melted butter on top, and they were perfect.
So glad to hear that, Tyler! Extra butter on top is always the right move 😋 Thanks for sharing your experience — sounds like you baked them perfectly!
I made these for brunch and everyone raved about them! They were light, golden, and had that perfect buttery flavor. I served them with honey and a bit of jam — better than any restaurant biscuit!
Thank you, Grace! Honey and jam sound heavenly with these biscuits. I’m glad everyone loved them — brunch goals right there! 💛
These biscuits came out amazing — tall, flaky, and super flavorful. I followed the recipe exactly and they turned out better than I expected. I’ll be making another batch for Thanksgiving!
That’s fantastic, Eric! I’m so happy they turned out so well for you. They’ll be perfect for Thanksgiving — warm biscuits on the table are always a hit!
We cut them into 6 squares so that there was no re-folding the dough. As far as taste they were better than average, but as far as holding together for bacon, egg and cheese biscuits they were the best holding together and at the same time crispy outside and soft inside we’ve tried yet! If you like B E & C biscuits like we do, these work! The calories we came up with for our’s came up to 294 calories per.
Thank you for giving the recipe a try! It’s great to hear that the biscuits turned out sturdy enough for a breakfast sandwich while still having that contrast of a crisp exterior and a tender center. I also appreciate you sharing your approach—it’s always helpful to hear how readers make a recipe work for their own kitchen. Thanks so much for taking the time to leave a review!