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popeyes biscuits

Copycat Popeyes Biscuits Recipe

  • Author: chefjar
  • Total Time: 32 minutes
  • Yield: 12


These copycat Popeyes biscuits are incredibly soft, flaky and buttery. It is the only buttermilk biscuit recipe you will ever need!


  • 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


  • 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, 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.
  • Prep Time: 15 min
  • Cook Time: 17
  • Category: Copycat recipes
  • Cuisine: American


  • Calories: 137kcal
  • Sugar: 1g
  • Sodium: 298mg
  • Fat: 6g
  • Saturated Fat: 4g
  • Carbohydrates: 18g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 17mg

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