Copycat Popeyes Strawberry Biscuits
Popeyes Strawberry Biscuits are a limited time offering but you can make them anytime you want at home with this copycat strawberry biscuit recipe! These light, fluffy, buttery biscuits are full of fresh strawberries and topped with a sweet glaze! This beginner-friendly recipe will bring Popeyes into your kitchen at a fraction of the price without forfeiting the fruity and fluffy taste that we all love!
Popeye’s might be known for their fried chicken and rice & beans – but these biscuits are just as delicious!
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🔍 COPYCAT SECRETS UNCOVERED!
⭐ Don’t Skip This If You Want That Popeyes Flavor
- Keep the Butter Frozen – the way that Popeyes is able to get that flaky texture is in the butter – as the butter melts in the oven, it allows for airy layers to be created for peak deliciousness!
- Limited-Time Only – these are only available at Popeyes for a limited time, but with this easy recipe you can make them anytime that you please!
- Glaze While Warm – when you make these, make sure to put the vanilla glaze on top while they’re still warm – this will incorporate it into the flaky layers and give the signature sweet taste that these Popeyes Strawberry Biscuits are known for!
Ingredients for Strawberry Biscuits
Buttermilk biscuits are a pretty simple recipe – but I’ve got tips and tricks to make sure they RISE and are light and airy! Here’s what you’ll need for these irresistible buttery strawberry biscuits that explode with delicious strawberry in every bite:
- 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
- Frozen butter – you can use unsalted or salted
- 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
🧰 My Favorite Tools for Making Popeyes Strawberry Biscuits
- Rimmed baking sheet – perfect for preparing your biscuits
- Round cookie cutter – this round cutter is amazing for getting perfect dough balls
- Rolling pin – silicone to help prevent the biscuits from sticking
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 – if using blueberries, i recommend frozen or your biscuits will be blue
- 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.
- COMBINE 3 cups flour, baking powder, baking soda, granulated sugar and salt in a large bowl. Whisk until well blended.
- GRATE frozen butter and add the butter into the bowl and toss to coat. Then pinch mixture with your fingertips and mush the butter into the flour.
- You can also use a pastry cutter if you have one but I think it’s easier with your hands.
- POUR in buttermilk, cream and strawberries. Gently mix with hands just until combined. Continue this process until you see the buttermilk is incorporated throughout the flour.
- SPRINKLE the 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.
- ROLL dough into a rectangle using a lightly floured rolling pin, until about 1-inch thick. Use a round 3-inch biscuit cutter to stamp out biscuits. This recipe makes 12+ biscuits. You can combine scraps and re-roll as needed.
- Tip: Do not twist the biscuit cutter. The twisting can cause the biscuits to not achieve a good enough rise.
- 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.
- REMOVE biscuits from 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 the baking sheet after 8 minutes. Bake until biscuits rise and tops are golden brown
- COMBINE the powdered sugar, milk and vanilla extract in a small bowl, while the biscuits are baking. Stir mixture until well combined and free of any lumps.
- REMOVE biscuits from the oven when done. Drizzle glaze over strawberry biscuits. Serve & Enjoy – no butter needed!
Tips, Tricks & FAQs
You definitely can! I would suggest that you thaw the frozen strawberries before use and to pat them dry before working them into your dough. If the fruit has too much liquid, it’ll affect the way that our biscuit dough rises!
Keeping the biscuits in the freezer ensures that the butter stays frozen and this is what creates the flaky layers that we all know and love!
There are many reasons that this might’ve happened! Some of the reasons could be:
– The butter got too warm prior to baking
– You accidentally twisted the biscuit cutter when cutting up the dough
– The dough was overmixed
Don’t let this get you down, you’ll get there – even if they don’t get real tall – they’re still delicious!
Store leftovers in an airtight container (I like these glass ones) for 3-4 days. You can place in ziploc bags in the fridge for a week or freeze for up to three months. Reheat in the microwave for 30 seconds – 1 minute or in the air fryer at 250º for 4 minutes.
Popeye’s Biscuits have 290 calories in them. I think they deep fry them. Mine are only 180 calories each!!!
Get Heather’s NEW cookbook – Air Fryer Cooking for One today!
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Popeye’s Strawberry Biscuits
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!
