Popeyesbiscuitscopycat Recipes

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POPEYES BISCUITS (COPYCAT)



Popeyes Biscuits (Copycat) image

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

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

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

POPEYES FAMOUS BISCUITS (COPYCAT)



Popeyes Famous Biscuits (Copycat) image

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

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

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.

POPEYES BISCUITS



Popeyes Biscuits image

These are the easiest,best tasting biscuits i have ever made. My family begs me to make them! They taste like the biscuits Popeyes made when they use to hand make them(now they are premade and frozen.)Give them a try,i promise you won't be disappointed! Recipe was found at Copycat Recipes.com.

Provided by dyanna casteel

Categories     Biscuits

Time 30m

Number Of Ingredients 5

4 c bisquick
3/4 c sprite
8 oz sour cream
1/4 c butter, melted
POPEYES BISCUITS

Steps:

  • 1. mix first 3 ingredients,roll out onto floured surface to 1/4 " thick.cut out with a biscuit cutter or round glass.Dip each biscuit in melted butter,place on cookie sheet touching.Pour any left over butter on top.Bake in preheated 375 degree oven for 15 minutes.

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