Popeyes Famous Biscuits Copycat Recipes

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POPEYES BISCUITS (COPYCAT)

Make and share this Popeyes Biscuits (Copycat) recipe from Food.com.

Provided by renee waddell

Categories     Breads

Time 27m

Yield 4 serving(s)

Number Of Ingredients 3



Popeyes Biscuits (Copycat) image

Steps:

  • Mix Bisquick and sour cream with pastry blender.
  • Stir in Sprite.
  • Pat lightly on a floured surface.
  • Cut out biscuits and place 2 inches apart on ungreased cookie sheet at 400°F for 10-12 minutes. Brush with melted butter and enjoy.

Nutrition Facts : Calories 325.9, Fat 12.9, SaturatedFat 4.4, Cholesterol 11.3, Sodium 670.9, Carbohydrate 45.7, Fiber 1.3, Sugar 10.3, Protein 6.1

2 cups bisquik baking mix
1/2 cup light sour cream
1/2 cup Sprite

POPEYES FAMOUS BISCUITS (COPYCAT)

Make and share this Popeyes Famous Biscuits (Copycat) recipe from Food.com.

Provided by The Spice Guru

Categories     Breads

Time 28m

Yield 12 biscuits, 6 serving(s)

Number Of Ingredients 15



Popeyes Famous Biscuits (Copycat) image

Steps:

  • PLACE oven rack in center position; PREHEAT oven to 450°F.
  • PROCESS the DRY INGREDIENTS in a food processor until thoroughly combined (1 3/4 cups bread flour, 1/4 cup cornstarch, 1 tablespoon baking powder, 1 1/4 teaspoons salt, 1 1/4 teaspoons granulated sugar, 1/2 teaspoon Butter Buds seasoning, 1/4 teaspoon baking soda, 1/8 teaspoon Accent seasoning, 1/8 teaspoon white pepper).
  • ADD 1/8 cup vegetable shortening plus 1/8 cup cold solidified coconut oil by tablespoonfuls to the dry ingredients in food processor; PROCESS mixture until fine and crumbly.
  • WHISK 3/4 cup buttermilk with 1 egg white in a 2-cup pour-spout measuring cup; POUR mixture through the feeder on food processor while running; PROCESS dough until it comes together and blades begin to slow down.
  • TRANSFER dough mixture onto a generously floured board; ROLL dough very thinly using a rolling pin, using as few passes as possible over dough; RE-FLOUR board (and re-flour whenever needed to prevent dough from sticking); FOLD in half, then into half again; ROLL dough very thinly in the same previous manner; REPEAT rolling and folding no more than 3 times, to insure flakiness without over-working dough; ROLL dough into a rough ball.
  • ROLL dough with rolling pin until it is between 1/2" - 3/4" thick; CUT into rounds using a biscuit cutter or small drinking glass, re-piecing and re-using scraps.
  • ARRANGE biscuit dough rounds on a baking sheet.
  • MELT approximately 2 tablespoons margarine or butter; STIR in 1 pinch salt and 1 pinch granulated sugar; BRUSH tops of each baked biscuit evenly with this BASTE (biscuits may be re-basted after baking if desired).
  • BAKE biscuits on the center rack at 450°F between 10-13 minutes, or until golden brown (oven temperatures vary, so have oven light on to keep an eye on them).
  • SERVE hot and ENJOY.

1 3/4 cups bread flour
1/4 cup cornstarch
1 tablespoon baking powder
1 1/4 teaspoons salt
1 1/4 teaspoons granulated sugar
1/2 teaspoon butter flavor seasoning (Butter Buds)
1/4 teaspoon baking soda
1/8 teaspoon Accent seasoning
1/8 teaspoon white pepper
1/8 cup hydrogenated palm oil or 1/8 cup cold coconut oil
1/8 cup vegetable shortening
1 cup buttermilk
2 tablespoons melted salted butter
1 pinch salt
1 pinch granulated sugar

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