Home Copycat Recipes Popeye’s Biscuits Copycat Recipe

Popeye’s Biscuits Copycat Recipe

Everyone loves Popeye’s chicken, but have you ever had their biscuits?

These wonderfully flaky, perfectly dense baked treats may not be what they’re most known for, but one bite of these copycat Popeye’s biscuits, and you’ll wonder why they aren’t as famous as their chicken!

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Crisp and buttery, this recipe makes the perfect buttermilk biscuits. Try it, and you’ll never make biscuits any other way again!

Homemade Buttermilk Biscuits

Copycat Popeye’s Biscuits

I know what you’re thinking. Any recipe that requires dough can be quite intimidating, especially if you’re starting from scratch and have little experience with baking.

Not to worry, though. I gave this recipe to a friend who almost never bakes, and her buttermilk biscuits turned out perfectly!

These copycat Popeye’s biscuits are pretty hard to mess up, and even kitchen newbies can make flaky, buttery biscuits in just 45 minutes.

You’ll be starting with the easiest part: mixing in all the dry ingredients. Next, you’ll be adding butter… be sure it’s COLD!

Cold butter makes biscuits extra puffy and soft, and you won’t get that perfect texture with melted butter.

Because your butter is going to be firm, you’ll want to cut it into smaller bits, the size of peas. And you don’t want the pieces to melt either, so be sure not to overmix.

Up next is milk and buttermilk. You’ll want to keep your butter cold even as it’s incorporated into the dough, so it’s best to use cold milk, too.

The flavor of buttermilk will be very subtle, but that slight hint of tanginess makes a whole world of difference!

If you don’t have it, you can just use regular milk, but I think it’s worth a run to the store if you want the best biscuits possible!

Once the dry and wet ingredients have been mixed together, you’ll have your dough. It’s going to be extra sticky, so be sure to flour your surface generously.

I even like to sprinkle more flour on top before rolling out the dough.

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Before cutting up the dough with a biscuit cutter or glass, you’ll want it to be ½ inch thick. It might seem too thin, but trust me, your biscuits are going to rise, rise, and rise in that oven!

When arranging your biscuits on the baking sheet, you’ll want them to be close together. This way, they won’t have much room to widen, and they’ll be thicker and fluffer once they’re done.

Get the butter ready because your biscuits are going to be light brown and ready to enjoy in less than 25 minutes. Top with butter, let them cool down a bit, and enjoy THE BEST buttermilk biscuits ever!

Buttermilk Biscuits in a Basket

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!

  • 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. 
  • 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!

How to Make Popeye’s Biscuits

Popeye’s Biscuits Recipe



Cooking time






  • 2 cups AP flour

  • 1 TBS sugar

  • 1 1/2 tsp salt

  • 1 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 cup butter ; COLD

  • 1/2 cup buttermilk

  • 1/4 cup milk

  • To Brush On Top
  • 2 TBS butter ; melted


  • Preheat oven to 400 degrees F.
  • In a medium-sized bowl, whisk together all dry ingredients; flour, sugar, salt, baking powder, and baking soda.
  • Slice butter into small chunks and add into the dry ingredients. Use a knife to mix as you cut the butter into small pieces or use a pastry blender.
  • Stir in buttermilk and milk until dough forms.
  • On a lightly floured surface, roll out the dough into ½ inch.
  • Using a biscuit cutter or glass, cut biscuits and place on a lightly greased baking sheet.
  • Bake for 22 to 24 minutes or until light brown.
  • Top with melted butter and serve.
Popeye's Biscuits Recipe

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Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

1 thought on “Popeye’s Biscuits Copycat Recipe”

  1. I literally just made this and it is so goooood! It’s flaky, buttery, crisp around the edges and soft and fluffy on the insode just the way I like it. Thank you for sharing your recipe.


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