Tsr Version of Popeyes Buttermilk Biscuits by Todd Wilbur
Recreate the iconic taste of Popeyes with this spot-on copycat recipe for buttermilk biscuits, perfected by Todd Wilbur. These golden, flaky biscuits are irresistibly buttery with a subtle sweetness, thanks to a blend of cold unsalted butter, a touch of sugar, and creamy buttermilk. The secret to their sky-high layers? A simple yet genius folding technique that creates the perfect texture. Ready in just 30 minutes, these tender biscuits bake to perfection and are finished with a brush of melted butter for that signature shine. Serve them warm with honey, jam, or your favorite spread for an indulgent treat. Perfect for breakfast, brunch, or dinner, this homemade version is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Granulated sugar
- 1 tablespoon Baking powder
- 1 teaspoon Salt
- 0.333 cup Unsalted butter (cold)
- 0.75 cup Buttermilk
- 0.25 cup Whole milk
- 2 tablespoons Unsalted butter (melted, for brushing)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until combined.
Cut the cold unsalted butter into small chunks and add it to the flour mixture. Use a pastry cutter or a fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
In a separate bowl, mix the buttermilk and whole milk together. Slowly pour the milk mixture into the dry ingredients, stirring gently with a fork until just combined. Be careful not to overmix.
Lightly flour a clean surface and turn the dough out onto it. Gently pat the dough into a 1/2-inch-thick rectangle. Fold the dough in half over itself, then pat it out again. Repeat this folding process 3-4 times; this creates flaky layers in the biscuits.
Pat the dough out once more to about 3/4-inch thickness. Use a round biscuit cutter or the rim of a glass (around 2-3 inches in diameter) to cut out the biscuits. Gently press down without twisting the cutter to ensure the biscuits rise evenly.
Gather the scraps of dough, gently knead them together, and cut out more biscuits until all the dough is used.
Place the biscuits on the prepared baking sheet, making sure they are close together but not touching. This helps them rise higher.
Bake the biscuits in the preheated oven for 12-15 minutes, or until the tops are golden brown.
Remove the biscuits from the oven and immediately brush the tops with the melted unsalted butter for a rich, glossy finish.
Serve the biscuits warm with butter, honey, or your favorite spread. Enjoy!
Nutrition Facts
Calories |
1708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.6 g | 115% | |
| Saturated Fat | 55.6 g | 278% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 235 mg | 78% | |
| Sodium | 3724 mg | 162% | |
| Total Carbohydrate | 202.1 g | 73% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 13.1 g | ||
| Protein | 25.7 g | 51% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 55 mg | 4% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 280 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
