Copycat Popeyes Biscuits (Buttery & Flaky)
Popeyes biscuits are legendary for being ultra-buttery, flaky, and tender – some say they are the best part of the meal. This copycat recipe recreates that rich, melt-in-your-mouth Southern biscuit at home.
Why You’ll Love This Recipe
- Ultra-buttery and flaky
- Melt-in-your-mouth tender
- The perfect fried chicken side
- Better than the drive-thru
Copycat Popeyes Biscuits
A copycat of Popeyes' famous biscuits - ultra-buttery, flaky, tender Southern-style biscuits with a rich, melt-in-your-mouth texture.
Ingredients
Equipment
Method
- Preheat the oven to 425F. Whisk the flour, baking powder, sugar, and salt.
- Cut in the cold butter until crumbly with some pea-sized pieces.
- Stir in the cold buttermilk just until combined.
- Pat out, fold a few times for flaky layers, then cut biscuits and place on a baking sheet.
- Brush with melted butter, bake 12-14 minutes until golden, then brush with butter again.
Notes
Popeyes biscuits are extra rich - do not skimp on the butter. Handle the dough gently and brush with butter twice for that signature flavor.
Tips for the Best Popeyes Biscuits
- Do not skimp on butter – it is the star
- Fold the dough for flaky layers
- Keep everything cold
- Brush with butter before and after baking
Storage & Reheating
Store airtight up to 2 days and warm before serving. Freeze unbaked biscuits and bake from frozen.
Variations to Try
- Add a drizzle of honey
- Make them cheesy with shredded cheddar
- Add a pinch of cayenne for warmth
Frequently Asked Questions
Why are Popeyes biscuits so buttery?
They use a high proportion of butter and are brushed with more butter after baking, giving that rich flavor.
How do I get flaky layers?
Fold the dough over itself a few times before cutting to create layers that puff apart when baked.
Can I make them ahead?
Yes. Freeze unbaked biscuits and bake straight from frozen, or bake ahead and reheat.
