Introduction

Enjoy the classic, flaky texture of Popeyes-style biscuits right from your own kitchen. These biscuits are tender, buttery, and perfect for breakfast or as a side to any meal.

A small basket lined with a soft white cloth holds five golden brown biscuits stacked in a loose pile, showing a slightly cracked and flaky texture with a shiny surface from a light glaze. Small green herb pieces are scattered lightly on the biscuits. The basket has wooden handles and sits on a white marbled surface. Around it are parts of a white plate holding a stick of yellow butter and a jar with red jam, partially visible. A dark blue linen cloth adds a touch of color behind the basket. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups self-raising flour, plus more for kneading and dusting
2 tablespoons baking powder
3 sticks salted butter, cold and cut into cubes
2 large eggs, beaten
1 large egg for brushing
1 ½ cups buttermilk

Instructions

Step 1: Whisk together the self-raising flour and baking powder in a large bowl.
Step 2: Add the cubed cold butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the pieces are about the size of peas.
Step 3: Stir in the 2 beaten eggs and 1 ½ cups of buttermilk using a wooden spoon. The dough will be very sticky at this stage.
Step 4: Cover the dough and refrigerate for 30 minutes.
Step 5: Preheat the oven to 400℉ (200℃) and line a baking sheet with parchment paper.
Step 6: With floured hands, remove the dough from the bowl and transfer it onto a floured work surface. Knead gently until a soft dough forms, dusting with flour as needed to prevent sticking.
Step 7: Press the dough into a round shape about ½ inch thick.
Step 8: Using a biscuit cutter or the rim of a glass about 2 inches in diameter, cut out approximately 24 biscuits. Re-roll the dough as needed to use all the scraps.
Step 9: Place the cut biscuits on the prepared baking sheet.
Step 10: Beat the remaining egg and brush it lightly over the tops of the biscuits to help them brown beautifully.
Step 11: Bake in the preheated oven for 15-20 minutes, or until the biscuits turn golden brown and are cooked through.

Tips & Variations

For extra flaky biscuits, keep your butter very cold and avoid overworking the dough.
You can substitute the buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar if you don’t have buttermilk on hand.
Adding a pinch of garlic powder or herbs like rosemary to the dough can give your biscuits a savory twist.
Use a sharp biscuit cutter and avoid twisting it when cutting to help the biscuits rise evenly.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days. To keep them longer, freeze them in a sealed bag for up to 1 month. Reheat by warming in the oven at 350℉ (175℃) for 5-7 minutes or microwaving briefly until heated through.

How to Serve

A close-up view of a broken biscuit showing its soft, fluffy inside with a slightly crispy golden-brown outside layer. The biscuit is in the center with its crumbly texture clearly visible. Around the biscuit, there are scattered crispy bacon strips with a reddish-brown color. The background shows a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these biscuits without a biscuit cutter?

Yes, you can use the rim of a glass or simply cut the dough into squares or triangles with a knife. The shape won’t affect the taste, though round biscuits tend to rise more evenly.

Why is my biscuit dough too sticky to handle?

Sticky dough is normal because of the buttermilk and butter. Dust your hands and work surface with flour to make handling easier. Refrigerating the dough helps firm it up for kneading and cutting.