It’s no secret that I’m a massive fan of the Popeyes chain. This Strawberry Biscuits recipe is the second Popeyes copycat recipe here on deepfriedhoney.com; the first was Blackened Chicken Tenders and the third will be Spicy Chicken Sandwiches which goes live next week.
I am also a big fan of Popeyes’ biscuits! Yes, the same ones that folks act like are dry little death traps. I really disagree, unless you encounter an old or overcooked one, in my experience they are soft, flaky, and yummy! I especially love how the bottom of the biscuit is salty and buttery too.
For my take on their iced Strawberry Biscuits, I went with crumby more than flaky – partially because y’all know I hate having dough on my hands and I didn’t want to work with this one, extra sticky because of the strawberries, but the flavor is as good (if not better?) than Popeyes. I hope you’ll let me know what you think if you try them!
What You’ll Need to Make These
Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Strawberry Biscuits recipe:
- Self-rising flour, cornstarch, baking soda, baking powder: All-purpose flour will work, but you’ll want to increase the baking soda and baking powder by a full teaspoon each, and the salt by about a fourth of a teaspoon. Make sure the baking powder is aluminum-free and double acting.
- Strawberries: Fresh strawberries! I haven’t made these Strawberry Biscuits with any other type so I can’t speak to how it’ll turn out if you use frozen or freeze-dried or preserves. Let me know what happens if you do!
- Salted butter, unsalted butter: Unsalted butter for the biscuit dough, salted butter for brushing the outsides. You can use salted butter for everything if you like things saltier.
- Buttermilk, heavy cream: Buttermilk for the biscuits, and heavy cream for the glaze. You can substitute milk for the heavy cream if you like. I don’t recommend substituting the buttermilk but if you must do it by adding a teaspoon or so of lemon juice or white vinegar to the milk of your choice.
- Granulated sugar, powdered sugar, fine sea salt: Powdered sugar for the glaze, granulated for the dough. Fine sea salt for the dough, which you can omit or reduce if you use salted butter.
How to Make Strawberry Biscuits
Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some essential tidbits to help you make the most of this Strawberry Biscuits recipe:
- Prepare for dough! Grab a large mixing bowl. To it, add the self-rising flour, sugar, salt, baking powder, and baking soda. Give it a good stir with a whisk to get everything evenly distributed. Scatter the frozen butter pieces over the surface of the flour, then use a pastry cutter to work the butter into the flour mixture, turning the bowl and cleaning the cutter often. Alternatively, you can pulse the butter and flour mixture together in a food processor until there are no large pieces of butter left. Once you don’t see any pieces of butter larger than a pea, make a well in the center of the bowl.
- Build the dough. In a separate bowl toss the diced strawberries in the cornstarch, just until they’re lightly coated. Once they’re coated add them to the well you made in the other bowl, then pour in the buttermilk. Use a large wooden spoon or silicone spatula to fold the ingredients together. Sweep the utensil around the edges and bottom of the bowl in large sweeping motions. You kind of want to work around the dough, rather than go right at it. If you work the dough too much the biscuits will become dense.
- Shape the dough. When the ingredients have come together into a rough, shaggy dough – it’s alright if there are still some dry bits – turn the dough out onto a lightly floured surface and use your hands or a bench scraper to press and shape it into a large mound. Pat the mound out until it’s about 1″ high. I like to keep it rectangular by holding in the sides with the bench scraper as I pat, but that’s not necessary unless you’re going to slice it into square biscuits.
- Make the Strawberry Biscuits. Once the dough is 1″ high use a floured 3″ biscuit cutter to cut out the biscuits. As always, don’t twist the biscuit cutter! Cut out as many biscuits as you can, then press the biscuit scraps together to form a new mound. Pat it out to 1″ and cut out as many biscuits as you can from this one. You should end up with about 10-12 biscuits. You can shape and pat it out again, but these will likely be overworked. Take one tablespoon of the melted butter and spread it out over a piece of parchment paper or a silicone baking mat on a baking sheet. Arrange the biscuits, touching gently, on the prepared baking sheet.
- Chill, preheat, baste. Place the baking sheet in the refrigerator or freezer and turn the oven to 425°F. Let the biscuits chill while it preheats, this will help them set better and rise a little higher. When the oven is preheated pull out the biscuits and baste the tops lightly with the remaining melted butter. Use all of it, it’s fine if it drips down the sides and everything.
- Bake and Make Glaze. Bake in the oven, on the middle rack, for 17-22 minutes, until deeply browned. While the biscuits are baking work on the vanilla glaze. In a small bowl mix the powdered sugar, heavy cream, and vanilla with a small whisk. Beat the ingredients together until completely smooth with no lumps. It should be pretty thick but just a tad runny – we want to be able to drizzle it off of a spoon onto the biscuits. Add more heavy cream as needed until it reaches the right consistency.
- Glaze and enjoy your Strawberry Biscuits. Pull the finished biscuits from the oven and go ahead and eat one immediately because they’re amazing. If not or after that, go ahead and use a spoon or whisk from a decent height to drizzle the icing over the tops of all the biscuits. As much or as little as you like. Now, eat another one. Dassit!
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