Popeye’s Biscuits (Copycat)

8 servings
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Popeye’s Biscuits copycat recipe for the perfect buttermilk biscuits. Soft biscuits baked until golden brown then brushed with melted butter.

Delicious homemade Buttermilk Biscuits are the ultimate comfort food Side! This Copycat Recipe for Popeye’s famous buttery biscuits is a Southern classic that’s perfect for your favorite Fried Chicken recipe. Keep the homemade fast-food night going with another famous chicken chain and make our KFC Original Recipe copycat.

Sabrina’s Popeye’s Biscuits Recipe

If you’ve never had yummy Popeye’s Biscuits before, they are light and flaky with a honey garlic melted butter mixture that will make you want to hoard all of the biscuits for yourself. You might want to make a double batch, they are that good. Don’t worry, they are super easy too so doubling or tripling the amount is no problem.

Even though these buttermilk biscuits are made from scratch, this is a very simple recipe to follow using ingredients that you probably already have in your kitchen like all-purpose flour, buttermilk, baking powder, and club soda, just to name a few. So easy you’ll be adding Popeye’s biscuits to all of your dinners, not just when you have fried chicken.


  • Flour: You just need regular, all-purpose flour to make these biscuits. Sift the flour beforehand to remove clumps and it mixes easily.
  • Powdered Milk: Non-fat powdered milk adds a rich creamy taste without adding extra moisture, so you can use shortening but still get that extra butter flavor.
  • Baking Powder: The reason you use baking powder instead of baking soda is because baking soda will neutralize the acidic tangy flavor, where baking powder enhances it.
  • Shortening: Using vegetable shortening instead of butter gives you flakier biscuits and it also keeps the biscuits soft at room temperature.
  • Sour Cream: For more delicious tangy flavor, and the perfect amount of fat and moisture, these amazing biscuits have a little sour cream added to the dough.
  • Buttermilk: This buttermilk biscuits recipe of course needs some buttermilk! A couple tablespoons of cold buttermilk give the biscuits their signature taste without making the dough too wet.
  • Club Soda: The club soda works with the baking soda to make extra fluffy biscuits and gives them a melt-in-your-mouth texture.
  • Butter Topping: What really makes this buttermilk biscuit recipe so irresistible is the melted butter glaze. A mixture of butter, garlic salt, and honey is brushed on the biscuits right out of the oven for a buttery, garlicky, slightly sweet flavor.

Kitchen Tools & Equipment

Biscuit Cutter: You’ll need a 3-inch biscuit cutter, which has taller, thicker sides than a cookie cutter. You want to press into the dough and pull straight up. Try not to twist the cutter so you don’t seal the edges or you could get flatter biscuits.

Pastry Blender: A pastry blender (also called pastry cutter or pastry knife) helps blend the shortening into the flour without making a paste or working the gluten too much. You can also use two butter knives.

How to Make Popeye’s Biscuits

Time needed: 40 minutes.

  1. Prepare for Baking

    Preheat your oven to 375 degrees and get out a baking sheet. If your baking sheet is not non-stick, line with parchment paper or spray with baking spray.

  2. Make the Biscuit Dough

    Sift the flour, milk powder, baking powder, and salt in a large mixing bowl. Cut in the shortening with a pastry blender to form small, pea sized crumbles coated in flour. Gently stir in the sour cream, buttermilk, and club soda until just combined. Don’t over-mix or your biscuits will be heavy and dense.Popeye's Biscuits dough being mixed in glass bowl with spatula

  3. Shape the Biscuits

    Flour a surface large enough to roll out the dough. Roll dough evenly into big rectangle 1-inch thick, careful not to handle or work dough too much. Cut out 8 biscuits using a 3? wide biscuit cutter.Popeye's Biscuits dough rolled out and cutting biscuits out

  4. Bake the Biscuits

    Place biscuit rounds spaced evenly apart on the baking sheet. Bake for 10-12 minutes, until raised and golden brown.Popeye's Biscuits eight uncooked biscuits on baking tray and cooked biscuits collage

  5. Add the Honey Butter Topping

    While the biscuits are baking, whisk the melted butter, garlic salt, and honey until combined. Remove the biscuits from the oven when they are done baking and immediately coat with the butter mixture using a pastry brush.Popeye's Biscuits on wire rack brushing with butter

Nutritional Facts

Nutrition Facts
Popeyes Biscuits
Amount Per Serving
Calories 413 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 15g94%
Trans Fat 2g
Polyunsaturated Fat 4g
Monounsaturated Fat 10g
Cholesterol 52mg17%
Sodium 571mg25%
Potassium 106mg3%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 3g3%
Protein 5g10%
Vitamin A 599IU12%
Vitamin C 0.4mg0%
Calcium 117mg12%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Cooking Tips & Tricks

How to Get Taller Biscuits

There are a couple things you can do to get taller, fluffier biscuits. First, don’t overmix the dough so they aren’t tough and heavy. Next, make sure when you cut the dough, you don’t twist the cutter or it will seal the biscuit dough edges and they won’t rise as well. Finally, place the dough rounds close together so the biscuit edges touch so they are forced to go upwards instead of spreading.

Make Popeye’s Biscuits Ahead of Time

Although this is an easy recipe, having to roll and cut the dough can take a bit of time. You can make the dough for this biscuit recipe the day before and store it in a single ball in the refrigerator. If you really want to have Popeye’s Biscuits ready to go at all times, cut the dough into biscuits and flash freeze them on a cookie sheet for an hour, then place them in a heavy-duty freezer-safe bag. They’ll be good in the freezer for up to 3 months to grab as needed.

Side Dishes for Your Popeye’s Biscuits

Spreads: These buttery delicious biscuits are great on their own but get even better with your favorite spreads. Serve them with extra butter, Strawberry Jam, cream cheese, honey, or apple butter. Make a quick savory compound butter with garlic, salt, and fresh or dried herbs like parsley, rosemary or thyme.

Copycat Popeye’s Meal: Make a delicious Popeye’s meal at home with our Popeye’s Green Beans and Popeye’s Coleslaw. We even have a recipe for their amazing Cajun Rice! Add some Fried Chicken Tenders or Crispy Chicken Bites to round out your

How to Store Popeye’s Biscuits

Store: These are best served warm straight from the oven because the butter will solidify on the cold biscuits. You can store Popeye’s Biscuits in an airtight container on the counter at room temperature for up to 2 days. They’ll last up to a week if you keep them in the refrigerator.

Reheat: Gently reheat them at 50% power for 30 seconds in your microwave wrapped in a damp paper towel. This will keep them soft while warming them up.

Freeze: Wrap your leftover Popeye’s Biscuits in an airtight freezer-safe storage bag or container before placing them into the freezer. The biscuits should be used within 3 months.

Frequent Questions

How do you shape Popeye’s Biscuits?

Popeye biscuits aren’t a drop biscuit style. They require you to roll out the dough on a floured surface and cut them out with a biscuit cutter. If you don’t have a biscuit cutter, you easily use a large cup instead. Spray the rim of the cup lightly with cooking spray to help lessen the possibility of the cut dough getting stuck inside the cup.

Why are Popeye’s Biscuits so buttery?

Popeye’s Biscuits taste so buttery because they have a mixture of dairy plus the melted butter on top after they bake. The powdered milk adds a milky taste without adding liquid and using buttermilk and sour cream instead of milk adds richness for an extra buttery flavor.

Recipe Card

Popeyes Biscuits

Popeye’s Biscuits copycat recipe for the perfect buttermilk biscuits. Soft biscuits baked until golden brown then brushed with melted butter.
Yield 8 servings
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Bread
Cuisine American
Author Sabrina Snyder


  • 2 cups flour
  • 1/4 cup nonfat powdered milk
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup vegetable shortening
  • 3 tablespoons sour cream
  • 3 tablespoons buttermilk
  • ½ cup club soda

Butter Topping

  • 12 tablespoons unsalted butter
  • 1 teaspoon garlic salt
  • 1 teaspoon honey


  • Preheat oven to 375 degrees.
  • In a large bowl sift the all-purpose flour, milk powder, baking powder, and salt.
  • Using two knives or a pastry blender, cut in the shortening until small, pea-sized pieces remain.
  • Add in the sour cream, buttermilk, and club soda and gently stir until just incorporated.
  • Add flour to a large surface and roll dough out onto it, leaving dough 1" thick.
  • Using a 3" wide biscuit cutter, cut out 8 biscuits.
  • Add to baking sheet and cook for 10-12 minutes.
  • While baking melt the butter and mix with the garlic salt and honey.
  • As soon as the biscuits come out of the oven brush the butter mixture over the biscuits until they are well coated.


Calories: 413kcal | Carbohydrates: 27g | Protein: 5g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 2g | Cholesterol: 52mg | Sodium: 571mg | Potassium: 106mg | Fiber: 1g | Sugar: 3g | Vitamin A: 599IU | Vitamin C: 0.4mg | Calcium: 117mg | Iron: 2mg
Keyword: Popeyes Biscuits

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Popeye’s Biscuits Variations

Buttermilk: If you don’t have buttermilk, you can easily make your own by combining milk with white vinegar or lemon juice. Let the buttermilk mixture sit for 10 minutes before using in this recipe.

Cheese: Sprinkle some shredded Parmesan or cheddar on your biscuits in the last 5 minutes of baking for cheesy goodness. You could also gently fold shredded cheese into the biscuit dough before baking.

Chives: Dried chives make a great biscuit topping too. Pulse the dried chives in a spice grinder or crush them by hand until they are smaller flecks and sprinkle over the biscuits right after you add the melted butter.

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Popeye's Biscuits stack of three biscuits with bite out of top biscuit and preparation collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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