Popeye’s Biscuits

Name: Popeye's Biscuits (Buttermilk)
Cook time: 45 min
Yield: 24 servings
Ingredients: 2 cups all-purpose flour; 1 tablespoon sugar; 1 1/2 teaspoon salt; 1 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 cup cold butter; 1/2 cup buttermilk; 1/4 cup milk; 2 tablespoon butter, melted

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Popeye's Biscuits are buttery, fluffy biscuits made with buttermilk and baking powder for a tender crumb and golden exterior. Baked at 400°F and finished with melted butter, they come together in under 35 minutes with minimal equipment.

Servings

24

Recipe Source

View original recipe

From Insanelygoodrecipes · by Kim - InsanelyGood

Ingredients

9 Ingredients

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Instructions

1
Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
2
In a medium bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
3
Slice the butter into small chunks and add to the dry ingredients. Use a knife to mix and cut the butter into small pieces or use a pastry blender.
4
Stir in buttermilk and milk until a shaggy dough forms.
5
Turn the dough onto a lightly floured surface and press or roll gently to about 1/2 inch.
6
Use a biscuit or scone cutter to portion the dough. Transfer the biscuits to the baking sheets, leaving 1-2 inches between each. Very gently press the leftover dough together, then roll and cut into portions.
7
Bake for 22-24 minutes or until light brown on top.
8
Brush the melted butter over the hot biscuits, serve, and enjoy!

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Tips & Notes

Pro tips

Keep all ingredients, especially the butter, cold. Cut the butter into small chunks and work quickly to avoid melting, which creates flaky layers.
Don't overwork the dough. Mix just until shaggy, then handle gently when rolling and cutting to maintain a tender crumb.
Use a sharp biscuit or scone cutter and cut straight down without twisting to seal edges and encourage even rise.
Brush hot biscuits immediately after removing from the oven so the melted butter adheres and adds richness.

Substitutions

all-purpose flour → cake flour (softer, more tender crumb)
buttermilk + milk → 3/4 cup yogurt thinned with 1 tablespoon water (tangier flavor, same lift)
cold butter → cold shortening or coconut oil (similar texture, less butter flavor)

Storage & make-ahead

Store cooled biscuits in an airtight container at room temperature for up to 2 days. Reheat wrapped in foil at 350°F for 10 minutes. Unbaked biscuits freeze well for up to 3 months.

Equipment

biscuit cutter or scone cutter · pastry blender (optional but helpful for cutting butter)

Common Questions

Can I make Popeye's Biscuits ahead of time?

Yes. Cut and portion the biscuits, refrigerate on a baking sheet for up to 2 hours, then bake for 22-24 minutes at 400°F. You can also freeze unbaked biscuits for up to 3 months.

Why did my biscuits turn out dense?

Overmixing the dough develops gluten and compresses air pockets. Mix just until a shaggy dough forms, and handle the dough gently when rolling and cutting.

What's the difference between buttermilk and milk in this recipe?

Buttermilk adds tang and reacts with baking soda for lift and tender crumb, while milk adjusts the dough consistency. Both are essential to the texture.