Email to Rosemary Leibrook      

Popeyes® Buttermilk Biscuits

Source of Recipe

Todd Wilbur


List of Ingredients

This year the number one Cajun-style restaurant celebrates its 30th birthday with 1,620 stores worldwide. But Popeye's didn't start out with the name that most people associate with a certain spinach-eating cartoon character. When Al Copeland opened his first Southern-fried chicken stand in New Orleans in 1972, it was called Chicken On The Run. The name was later changed to "Popeyes" after Gene Hackman's character in the movie "The French Connection." In addition to great spicy fried chicken, Popeyes serves up wonderful biscuits that we can now easily duplicate at home. The secret is to cut cold butter into the mix with a pastry knife so that the biscuits turn out flaky and tender like the real deal.

2 cups all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup butter, cold (1 stick)
1/2 cup buttermilk
1/4 cup milk

To brush on top
2 tablespoons butter, melted




Recipe

1. Preheat oven to 400 degrees.
2. Mix together flour, sugar, salt, baking powder, and baking soda in a medium bowl.
3. Slice cold butter into cubes and use a pastry knife or potato masher to cut butter into dry mixture until no large chunks of butter remain.
4. Add buttermilk and milk and stir with a spoon until dough forms. Roll out to 1/2-inch thick on a floured surface.
5. Cut biscuits with a 3-inch biscuit cutter and arrange on a lightly-greased or parchment paper-lined baking sheet. Bake for 22 to 24 minutes or until tops begin to turn light brown. Remove biscuits from the oven and cool for a couple of minutes, then brush each biscuit top with melted butter.

Makes 10 biscuits.