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Recipe

Copycat Popeyes Biscuits (Buttery and Flaky)

Tall, tender, super flaky buttermilk biscuits with real lamination folds and a honey butter finish that hits that famous fast food sweet spot.

Author By Matt Campbell
4.8
A single real photograph of a stack of tall, flaky buttermilk biscuits on a parchment-lined baking sheet, tops brushed with melted butter and glistening, warm steam visible in natural window light, shallow depth of field
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Let’s be honest, the magic of a Popeyes biscuit is not just the butter. It’s the layers. The kind that pull apart in soft sheets, with crisp edges that crunch a little before melting into that tangy, tender middle.

This copycat version gets you there by doing one important thing on purpose: lamination. We are folding cold butter into the dough in a few quick turns, which creates those tall, flaky layers without turning your kitchen into a pastry school final exam.

And because I refuse to let a good biscuit leave the oven un-blessed, we finish with a honey butter drizzle. Sweet, salty, glossy, and exactly the vibe you want when you are tearing one open and pretending you will only eat one.

A single real photograph of hands folding biscuit dough on a lightly floured wooden countertop with visible butter pieces in the dough, a metal bench scraper nearby, natural kitchen lighting

Why It Works

  • Cold butter + hot oven = flakes. Keeping the butter cold means it steams in the oven and lifts the dough into layers.
  • Quick lamination folds build height. A few simple fold-and-flatten turns create distinct layers like the famous biscuits, without overworking the dough.
  • Buttermilk brings tang and tenderness. The acidity helps tenderize and adds that signature savory edge.
  • High heat sets the rise fast. Baking at 450°F gives you lift, crisp edges, and a soft interior.
  • Honey butter finish makes it addictive. A buttery brush is good. A honey-butter brush is a problem in the best way.

Pairs Well With

Storage Tips

Best day-of: These biscuits are at their peak within a few hours, especially if you want crisp edges and fluffy layers.

To store (2 to 3 days)

  • Cool completely.
  • Store airtight at room temp for 1 day, or refrigerate up to 3 days.
  • Keep honey butter separate if possible so the tops do not get soggy.

To freeze (up to 2 months)

  • Freeze baked biscuits on a sheet pan until solid, then transfer to a freezer bag.
  • Alternatively, freeze unbaked cut biscuits on a sheet pan, then bag. Bake from frozen, adding 3 to 6 minutes.

To reheat

  • Oven: 350°F for 8 to 10 minutes (best texture). Brush with a little butter after.
  • Air fryer: 320°F for 3 to 5 minutes.
  • Microwave: 10 to 15 seconds, but you will lose some crispness. Do a quick toaster oven finish if you can.

Common Questions

What makes these a Popeyes-style biscuit?

They are tall, flaky, and buttery with a slightly savory, slightly tangy buttermilk bite. The lamination folds and the butter-forward finish get you closest to that signature texture.

Do I have to laminate the dough?

If you want the layers, yes. The good news is it is fast: a few folds, done. If you skip it, you will still get a biscuit, just not the dramatic pull-apart layers.

Why not use warm butter?

Warm butter blends into the flour and makes the biscuit more uniform and cakey. Cold butter stays in pieces, which creates steam pockets and flaky layers.

Can I substitute milk + lemon for buttermilk?

You can in a pinch (1 cup milk + 1 tablespoon lemon juice or vinegar, rest 5 minutes), but real buttermilk gives better flavor and tenderness.

Why are my biscuits not rising?

  • Your baking powder may be old.
  • You twisted the cutter. Press straight down.
  • You overmixed the dough and knocked out the lift.
  • Your oven is running cool. Biscuits love heat.

Can I make these ahead?

Yes. Cut the biscuits, freeze them on a tray, then bag. Bake straight from frozen for an easy fresh-biscuit moment anytime.

I used to think Popeyes biscuits were just butter and good marketing. Then I tried making a batch the lazy way, no folds, just stir-and-cut, and I got something that tasted fine but ate like a dinner roll wearing a biscuit costume.

The moment I started doing quick lamination turns, everything clicked. The dough looked a little chaotic with butter streaks, the counter got floury, and suddenly I had biscuits that actually peeled into layers. Now I keep a stick of butter in the freezer specifically for this, because nothing says “I have my life together” like a hot biscuit with honey butter dripping down your fingers.