Popeye’s Strawberry Biscuits
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Popeye’s Strawberry Biscuits are a limited time offering but you can make them anytime you want at home! These light, fluffy buttery biscuits are full of fresh strawberries and topped with a sweet glaze – no butter needed!
Popeye’s might be known for their fried chicken and rice & beans – but these biscuits are just as delicious!
What You Will ❤️ About Strawberry Biscuits
- Light & Fluffy – these biscuits are so fluffy and rise really well!
- Fruity Goodness! I love the pop of the little bits of strawberry throughout these biscuits.
- Easy to Make! I have always struggled getting things to rise but these were beautiful!
Ingredients for Strawberry Biscuits
Biscuits are a pretty simple recipe – but I’ve got tips and tricks to make sure they RISE and are light and fluffy! Here’s what you’ll need for these irresistible strawberry biscuits with a delicious touch of sweetness:
- All-purpose flour – a lot for the biscuits & some for the counter
- Baking powder – this makes them rise light & fluffy
- Baking soda – this makes them spread out
- Granulated sugar
- Coarse sea salt
- Cold butter – you can use unsalted or salted – also – keep it FROZEN!
- Buttermilk – this has acid that activates the baking soda
- Heavy cream
- Fresh strawberries
- Powdered sugar – this will be used for the creamy icing on top
- Vanilla – add a little sweetness to the glaze – you can use vanilla or extract
Recipe Variations
You can mix up your buttermilk biscuits and make them a variety of ways – here are a few ideas:
- Blueberries – you could easily swap out lots of berries like blueberries or raspberries for the fruity strawberries
- Savory & Salty Flavors – swap out the fruit and glaze for diced cooked bacon and cheddar cheese
- Plain – eliminate the strawberries and these are a delicious biscuit all on their own!
How to make Popeye’s Strawberry Biscuits
I’m admittedly not great with things that have to rise but I felt a huge victory with these biscuits! They rose and turned out beautifully!!!! Here’s how to make them:
- Preheat the oven to 450°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine 3 cups flour, baking powder, baking soda, granulated sugar and salt. Whisk until well blended.
- Grate FROZEN butter and add the butter into the bowl and toss to coat. Then pinch mixture with your fingers and mush the butter into the flour. (you can also use a pastry cutter if you have one but I think its easier with your hands) Continue this process until you see the butter is incorporated throughout the flour.
- Pour in buttermilk, cream and strawberries. Gently mix with hands just until combined. If biscuit dough feels really sticky, add an additional ¼ cup of flour, working it in until combined.
- Sprinkle counter with a bit of flour and turn the dough out of the bowl onto the surface. Use lightly floured hands to gently shape the dough just until combined.
- Using a lightly floured rolling pin, roll dough into a rectangle, until about 1-inch thick. Use a round 3-inch biscuit cutter to stamp out biscuits. (Tip: Do not twist the biscuit cutter. The twisting can cause the biscuits to not achieve a good enough rise). This recipe makes 12+ biscuits. You can combine scraps and re-roll as needed.
- Place biscuits onto the prepared baking sheet. They should be just touching but not smashed against each other. Place them into the freezer to chill for at least 15 minutes while the oven is still preheating.
- Take biscuits out of the freezer and, using a pastry brush, brush the top of each biscuit with a touch of buttermilk. Bake the frozen biscuits for 15-20 minutes. Turn baking sheet after 8 minutes. Bake until biscuits rise and tops are golden brown
- While biscuits are baking, In a small bowl, combine the powdered sugar, milk and vanilla extract. Stir mixture until well combined and free of any lumps.
- Remove biscuits from oven when done. Drizzle glaze over strawberry biscuits. Serve & Enjoy – no butter needed!
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Tips, Tricks & FAQs
How do you store and reheat leftover biscuits?
Store leftovers in an airtight container (I like these glass ones) for 3-4 days. You can place in ziploc bags and freeze up to three months. Reheat in the microwave for 30 seconds – 1 minute or in the air fryer at 250º for 4 minutes.
How many calories are in a Popeye’s Strawberry Biscuit?
Popeye’s Biscuits have 290 calories in them. I think they deep fry them. Mine are only 180 calories each!!!
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Popeye’s Strawberry Biscuits
Popeye's Strawberry Biscuits are a limited time offering but you can make them anytime you want at home! These light, fluffy buttery biscuits are full of fresh strawberries and topped with a sweet glaze – no butter needed!
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Ingredients
- 3 1/4 cups all purpose flour plus more for work surface
- 1 tbsp baking powder
- ½ tsp baking soda
- 2 tbsp granulated sugar
- 1 ½ tsp salt
- 2 sticks butter frozen
- 1 cup buttermilk cold, plus more for brushing
- ¼ cup heavy whipping cream cold
- 1 cup strawberries fresh, hulled and chopped
- 1 cup powdered sugar
- 2 tbsp cream
- 2 tbsp water
- ½ tsp vanilla extract
Instructions
- Preheat the oven to 450°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine 3 cups flour, baking powder, baking soda, granulated sugar and salt. Whisk until well blended.3 1/4 cups all purpose flour, 1 tbsp baking powder, ½ tsp baking soda, 2 tbsp granulated sugar, 1 ½ tsp salt
- Grate FROZEN butter and add the butter into the bowl and toss to coat. Then pinch mixture with your fingers and mush the butter into the flour. (you can also use a pastry cutter if you have one but I think its easier with your hands) Continue this process until you see the butter is incorporated throughout the flour.2 sticks butter
- Pour in buttermilk, cream and strawberries. Gently mix with hands just until combined. If biscuit dough feels really sticky, add an additional ¼ cup of flour, working it in until combined.1 cup buttermilk, ¼ cup heavy whipping cream, 1 cup strawberries
- Sprinkle counter with a bit of flour and turn the dough out of the bowl onto the surface. Use lightly floured hands to gently shape the dough just until combined.
- Using a lightly floured rolling pin, roll dough into a rectangle, until about 1-inch thick. Use a round 3-inch biscuit cutter to stamp out biscuits. (Tip: Do not twist the biscuit cutter. The twisting can cause the biscuits to not achieve a good enough rise). This recipe makes 12+ biscuits. You can combine scraps and re-roll as needed.
- Place biscuits onto the prepared baking sheet. They should be just touching but not smashed against each other. Place them into the freezer to chill for at least 15 minutes while the oven is still preheating.
- Take biscuits out of the freezer and, using a pastry brush, brush the top of each biscuit with a touch of buttermilk. Bake the frozen biscuits for 15-20 minutes. Turn baking sheet after 8 minutes. Bake until biscuits rise and tops are golden brown
- While biscuits are baking, In a small bowl, combine the powdered sugar, milk and vanilla extract. Stir mixture until well combined and free of any lumps.1 cup powdered sugar, 2 tbsp cream, 2 tbsp water, ½ tsp vanilla extract
- Remove biscuits from oven when done. Drizzle glaze over strawberry biscuits. Serve & Enjoy – no butter needed!
Notes
**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Serving: 1biscuitCalories: 180kcalCarbohydrates: 12gProtein: 1gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 41mgSodium: 470mgPotassium: 46mgFiber: 0.2gSugar: 11gVitamin A: 492IUVitamin C: 6mgCalcium: 75mgIron: 0.2mg
Tried this recipe?Let us know how it was!
