Biscuits aren’t always easy to make well, but I trust Joshua to get it right with these

Time: 40 Minutes

Difficulty: 2/5

Ingredient Availability: 5/5

In all honesty I’ve made this recipe before and it stood out to me even with the burnt tops. Now that I have this blog, I thought it’d be a great opportunity to give them another try with a little more care taken with the time and temps. I think Popeyes biscuits are some of the better biscuits you can get from a fast food place, so making them better sounds like they could yield something pretty nice. Hopefully, my second try lives up to my first try. I made a half batch of the recipe.

Key Ingredients & Omissions:

It’s hard to leave anything out of a biscuit recipe and still have a biscuit at the end. I didn’t leave anything out of this recipe.

Tools:

• Food Processor

• Biscuit Cutter or Circular Glass

Cooking Review:

Making the dough: 24 minutes

It’s very important that your butter and buttermilk are kept cool when making the dough. This is because if it melts, you won’t get nice layers when you bake them. Plus, it would be a nightmare to work with. With that being said, I cut up my butter into cubes and put it into the refrigerator while I worked on the early steps in making the dough. I mixed the dry ingredients in a food processor before adding the cold butter and pulsing until I had small balls of butter dispersed throughout. Next, I transferred that mixture into a bowl and mixed the cold buttermilk into it with a fork until it just began coming together into a dough. This was the turned out onto a work surface to be kneaded until the dough held together well and there were no dry bits still falling off. The dough was then rolled out a little thinner than the 3/4” recommended by the recipe, as my batch was quite a bit smaller. I then did a letter fold and rolled it out again to the same sized as before. I did this one more time before using a glass to cut out the biscuits and transferring them to a parchment paper lined baking sheet.

Baking: 15 minutes

I lightly brushed the top of the biscuits with buttermilk before letting them bake for 15 minutes. While they were baking, I made the honey butter, heating the honey in a pot before adding the butter. Once the butter had melted, I mixed it together and let it set until the biscuits were ready to be brushed, which was pretty much right out of the oven before they were transferred to a cooling rack.

Analysis:

These are probably the best biscuits I’ve ever had. They are very flavorful, butter being the main flavor, which a lot of biscuits somehow lack. They are slightly sweet, thanks to the honey butter, but to think they’d still have a hint of sweetness without it. The texture is also very nice, being slightly crispy on the very edges and some exterior surfaces and soft on the inside. They layers are nice as well without being super flaky or defined. I’m giving this recipe a 10/10. It’s super easy and yields a truly excellent result. Nothing too fancy and you get something you won’t forget.