Ingredients

For the Biscuits

• 2½ cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• ½ cup (1 stick) cold unsalted butter, cubed
• ¾ cup cold buttermilk
• ¼ cup cold heavy cream
• 1 tablespoon melted butter (for brushing before baking)

Butter Topping

• 3 tablespoons melted butter
• ¼ teaspoon garlic powder (optional)
• Pinch of salt
• 1 teaspoon honey (optional, for a slightly sweet finish)

Equipment

• Large mixing bowl
• Pastry cutter or fork
• Biscuit cutter (2½–3 inches)
• Baking sheet
• Parchment paper
• Rolling pin (optional)
• Pastry brush

Instructions

Step 1: Prepare the Oven

Preheat your oven to:

450°F (230°C)

Line a baking sheet with parchment paper or lightly grease it.

A hot oven helps the biscuits rise quickly and creates a golden crust.

Step 2: Combine Dry Ingredients

In a large bowl, whisk together:

• Flour
• Baking powder
• Baking soda
• Sugar
• Salt

Mix well to distribute the leavening ingredients evenly.

Step 3: Cut in the Butter

Add the cold cubed butter to the flour mixture.

Using a pastry cutter, fork, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with small pea-sized pieces of butter remaining.

These pockets of butter create flaky layers as the biscuits bake.

Step 4: Add the Buttermilk

Pour in the cold buttermilk and heavy cream.

Using a wooden spoon or spatula, gently stir until a soft dough forms.

Do not overmix—the dough should look slightly rough and shaggy.

Overworking the dough can make biscuits dense instead of fluffy.

Step 5: Fold the Dough

Transfer the dough onto a lightly floured surface.

Gently press the dough into a rectangle about 1 inch thick.

Fold the dough in half, rotate, and repeat 3–4 times.

This creates extra flaky layers similar to bakery-style biscuits.

Step 6: Cut the Biscuits

Roll or pat the dough to about ¾–1 inch thickness.

Cut biscuits using a round cutter.

Press straight down without twisting to help the biscuits rise evenly.

Place biscuits close together on the prepared baking sheet for softer sides, or spaced apart for crispier edges.

Step 7: Bake

Brush the biscuit tops with melted butter.

Bake for:

12–15 minutes

until the biscuits are tall, fluffy, and golden brown.

Step 8: Add the Butter Finish

While the biscuits are still warm, brush them generously with the butter topping mixture.

Allow them to cool for a few minutes before serving.

Serving Suggestions

These biscuits are delicious with:

• Fried chicken
• Chicken tenders
• Sausage gravy
• Honey butter
• Jam or preserves
• Scrambled eggs
• Bacon
• Breakfast sandwiches
• Mashed potatoes and gravy
• BBQ chicken

Storage

Room Temperature: Store in an airtight container for up to 2 days.

Refrigerator: Keep for up to 5 days in a sealed container.

Freezer: Freeze baked biscuits for up to 3 months.

Reheating: Warm in a 350°F (175°C) oven for 5–8 minutes or microwave briefly with a damp paper towel to keep them soft.

Tips for the Best Copycat Popeyes Biscuits

• Keep all dairy ingredients cold for the flakiest texture.
• Do not overmix the dough—gentle handling creates softer biscuits.
• Use real butter instead of shortening for a richer flavor.
• Fold the dough several times to create flaky layers.
• Place biscuits close together on the baking sheet for taller, softer sides.
• Bake immediately after cutting so the baking powder works at its best.
• Brush with butter right after baking while the biscuits are warm and absorb the flavor.

Recipe Notes

• If you do not have buttermilk, make a substitute by mixing ¾ cup milk with 2 teaspoons lemon juice or vinegar and letting it sit for 5 minutes.
• For extra richness, replace part of the buttermilk with additional heavy cream.
• Add shredded cheddar cheese and chopped jalapeños for a spicy cheese biscuit variation.
• Make mini biscuits by cutting smaller rounds and reducing the baking time.
• These biscuits are best served warm straight from the oven when the layers are soft, buttery, and flaky.