These beautifully flaky, perfectly dense baked treats may not be what they’re most known for, but one bite of these Popeye’s biscuits recipe, and you’ll wonder why they aren’t as famous as their chicken
How to make Popeye’s Biscuits Recipe?
How to make Popeye’s Biscuits RecipeCourse: Cookie Recipes, Food
These Popeye’s biscuits are pretty hard to mess up, and even kitchen newbies can make flaky, buttery biscuits in just 45 minutes.
300 grams flour
0.5 teaspoon ½ salt
1 teaspoon sugar
0.5 teaspoon ½ baking powder
0.5 teaspoon ½ baking soda
150 g butter
150 ml buttermilk
- Preheat the oven to 220 ° C.
- Mix all dry ingredients in a bowl and then work 100 g of the butter, which is not too soft, into the flour mixture with a pastry cutter. If necessary, a potato masher or fork will do the trick. The dough should not be smooth; after some processing, small pea-sized balls will form. Then stir in the buttermilk. Here, too, care should be taken that the dough is not smooth, this makes the biscuits tough. It shouldn`t get too moist either, so be careful with the buttermilk.
- Then fold the dough several times on a floured work surface like puff pastry. 6-8 times should be enough. Roll out the dough about 2 cm thick, cut out the biscuits with a floured whiskey glass and place on a baking sheet thickly coated with butter. I recommend a light-colored sheet metal here, since a crust of the bottom arises relatively quickly when it is dark. Too quickly for me personally. Melt the remaining butter and coat the biscuits thickly with it.
- Bake for about 12 minutes or until it turns golden brown. Take out and brush again with melted butter.
- Let it soak in and enjoy the biscuits with, for example, fried chicken and cole slaw.
- Use COLD butter! I can’t stress this enough. Cold butter creates steam inside the biscuits as it bakes, which then expands and makes those signature biscuit layers.
Tips and Tricks for the Best Buttermilk Biscuits
Here’s some buttermilk biscuits best practices you can follow so they come out of the oven PERFECT every single time!
- Because butter should remain cool and firm even within the dough, you want to cut it up to small, pea-sized pieces. You can also use a grater.
- Butter shouldn’t melt before baking. To make sure it stays cool, be sure to use cold milk and buttermilk, too.
- Aside from the butter, baking powder and baking soda also play a big roll in how tall your biscuits are going to get. Be sure to use fresh baking powder and baking soda!
- Buttermilk adds a slight tanginess and a lot of tenderness to your biscuit. Use good quality buttermilk. If you don’t have any, you can use regular milk, but this will affect both the taste and the texture. For the best biscuits, don’t skip on buttermilk!
- Be careful with your dough! Over-mixing can make your biscuits tough and can also end up melting the butter too soon. Only mix until combined!
- You’ll want your biscuits to have soft, flaky layers. Fold your dough three times to make three layers, and then gently roll it out. It’s a simple trick that does wonders for your biscuits’ texture!
- Don’t seal off your biscuit dough edges. When using a biscuit cutter or glass, simply press down on the dough and then lift. If the edges are a little rough, that’s okay! Avoid twisting the cutter, as this can seal off the biscuit edges and prevent the dough from rising properly.
- When you’re ready to place the biscuits on the baking sheet, arrange them so that they’re very close together. You can even let the edges touch! By doing this, your biscuits have no way to go but up, and you’ll have extra tall, extra soft buttermilk biscuits.
- Brushing some melted butter on top of your freshly baked biscuits is a must! If you’re craving more flavor, there’s plenty of ways you can dress up your buttermilk biscuits. For savory toppings, try sausage gravy, tomato gravy, or cheese. Sweet treats like honey, jam, apple cider, and bourbon jelly are delicious, too!