Popeyes Strawberry Biscuits Easy Copycat Recipe
These Popeyes strawberry biscuits are flaky, buttery, and glazed with a sweet strawberry icing that makes them work just as well for breakfast as they do for dessert. If you have ever grabbed one at the counter and thought “I need to know how to make these at home,” this post is for you.
The whole thing comes together in about 30 minutes, and the ingredient list is short enough that you probably have most of it already.
Why I Love This Recipe
The biscuits themselves are rich and tender with crisp, golden edges, because the cold butter gets cut in rather than melted, which keeps the layers distinct.
The strawberry glaze is what makes the whole thing feel special. It is bright, a little tangy from the jam, and sets into a thin sticky coat rather than a thick frosting.
This is the version I keep coming back to when I want something a bit more interesting than a plain biscuit without any real extra effort.
Recipe Ingredients
- 2 cups all-purpose flour – Spoon and level it; packed flour makes dense biscuits
- 1 tbsp baking powder – Fresh baking powder gives you the best rise
- 1 tsp sugar – Just enough to balance the salt in the dough
- 3/4 tsp salt – Fine kosher or table salt both work
- 6 tbsp unsalted butter, cold – Cold is essential; cubed straight from the fridge
- 3/4 cup whole milk, cold – Whole milk keeps the crumb moist; 2% works in a pinch
- 1 cup powdered sugar – Sifted, to avoid lumps in the glaze
- 3 tbsp strawberry jam – Seedless jam gives the smoothest glaze
- 1 tbsp milk – To thin the glaze to a pourable consistency
- 1/4 tsp vanilla extract – Rounds out the sweetness in the glaze
Variations / Substitutions
- Buttermilk instead of whole milk – The slight acidity makes the biscuits a little more tender and gives a subtle tang that works well with the sweet glaze.
- Salted butter – Totally fine; just reduce the salt in the dough to 1/4 tsp.
- Fresh strawberry glaze – Replace the 3 tbsp strawberry jam with 3 tbsp finely mashed fresh strawberries; the color is a paler pink and the glaze is slightly less sweet.
- Raspberry jam instead of strawberry – Swaps in easily and gives the glaze a deeper berry flavor with a little more tartness.
- Dairy-free – Use a plant-based butter kept cold and an unsweetened oat milk; the texture is slightly less rich but still flaky.
- Add lemon zest – Stir 1 tsp of lemon zest into the glaze for a brighter, citrus-forward finish.
If you enjoy these, the Popeyes Honey Butter Biscuits Copycat Recipe is worth making on the same day.
How To Make Strawberry Biscuits
Step 1: Cut the Butter Into the Flour
Preheat your oven to 425°F (220°C), then get straight into the dough. In a large bowl, whisk together the 2 cups all-purpose flour, 1 tbsp baking powder, 1 tsp sugar, and 3/4 tsp salt. Add the 6 tbsp cold cubed butter and work it in with your fingertips or a pastry cutter until the mixture looks like coarse crumbs with a few pea-sized butter chunks still visible. This should take about 2 minutes.
Those small butter chunks are exactly what you want. They melt in the oven and create steam, which is what pushes the biscuit layers apart. If the butter starts to feel greasy or soft, pop the bowl in the freezer for 5 minutes before continuing.
Step 2: Bring the Dough Together
Pour in the 3/4 cup cold whole milk all at once and stir with a fork just until no dry flour remains, about 20 to 30 seconds. The dough will look shaggy and a little rough. That is correct.
Turn it out onto a lightly floured surface and fold it over itself 4 to 5 times, using a bench scraper or your hands. Do not knead it like bread dough. Overworking it develops gluten and makes the biscuits tough instead of flaky.
Step 3: Stamp Out the Biscuits
Pat the dough into a rectangle about 3/4 inch thick. Use a 2.5-inch round cutter (or the rim of a drinking glass) and press straight down without twisting. Twisting seals the edges and reduces the rise. You should get about 8 biscuits. Press the scraps together once and cut a few more.
Step 4: Bake the Biscuits
Place the biscuits on a parchment-lined baking sheet with their sides just touching. Bake at 425°F (220°C) for 12 to 14 minutes, until the tops are golden and the edges have a visible brown crust.
Touching sides help the biscuits rise straight up rather than spreading outward. Pull them when the tops are a deep golden tan, not pale yellow. Let them cool on the pan for 5 minutes before glazing, so the icing does not completely run off.
Step 5: Whisk and Drizzle the Strawberry Glaze
In a small bowl, whisk together the 1 cup sifted powdered sugar, 3 tbsp strawberry jam, 1 tbsp milk, and 1/4 tsp vanilla extract until smooth, about 1 minute. The glaze should fall off the whisk in a slow ribbon. If it is too thick, add milk in 1-tsp increments. Spoon the glaze generously over each warm biscuit and serve them on the tray, glaze glistening and just beginning to set.
Recipe Tips
- Use a box grater for the butter. Freezing the butter for 15 minutes and then grating it on the large holes gives you evenly sized pieces without warming it with your hands.
- Do not skip the parchment. The sugars in the glaze drip during baking if you glaze them warm, and parchment saves you a sticky pan to scrub.
- Check your baking powder. If it is more than 6 months open, it may not give you enough lift. Drop a pinch into hot water — if it does not bubble actively, buy a fresh tin.
- Glaze thickness matters. A glaze that is too thin soaks straight in and disappears. You want it to coat the back of a spoon before you pour it.
Bake times by thickness and pan:
| Dough Thickness | Pan Type | Bake Time |
|---|---|---|
| 3/4 inch | Light metal | 12 to 13 minutes |
| 3/4 inch | Dark metal | 11 to 12 minutes |
| 1 inch | Light metal | 14 to 15 minutes |
| 1 inch | Dark metal | 13 to 14 minutes |
How To Store
- Refrigerate – Store glazed biscuits in an airtight container for up to 3 days. The glaze softens slightly but the flavor holds well.
- Reheating – Warm individual biscuits in a 300°F (150°C) oven for 5 to 6 minutes, or loosely cover with a damp paper towel and microwave for 20 seconds. Both methods bring back most of the original texture.
What To Serve With Strawberry Biscuits
A soft scrambled egg with a little cream stirred in is a natural match, because the richness of the egg balances the sweetness of the glaze without competing with it. A cup of black coffee works well for the same reason — the slight bitterness cuts through the sugar and makes each bite feel lighter. If you are serving these as a dessert, a small scoop of vanilla ice cream placed on a warm, split biscuit lets the glaze drip down into the ice cream as it melts, which is worth trying at least once.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes. Cut the biscuits and refrigerate them unbaked on a lined tray, covered, for up to 12 hours. Bake straight from the fridge with no adjustment to time or temperature.
Can I use self-rising flour instead of all-purpose?
Yes, but skip the baking powder and salt since self-rising flour already contains both. Keep all other quantities the same.
Can I freeze these biscuits?
Freeze them unglazed in a single layer, then transfer to a bag for up to 2 months. Reheat at 350°F (175°C) for 10 minutes, then add fresh glaze once they are warm.
Why did my biscuits spread flat instead of rising?
The most common cause is butter that was too warm when it went into the flour. Next time, cube and refrigerate the butter for at least 20 minutes before you start.
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Ingredients
Method
- Whisk flour, baking powder, sugar, and salt together in a large bowl. Cut in the 6 tbsp cold cubed butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with a few pea-sized butter pieces remaining, about 2 minutes.
- Pour in the 3/4 cup cold whole milk and stir with a fork just until no dry flour remains, about 20 to 30 seconds. Turn out onto a floured surface and fold the dough over itself 4 to 5 times without kneading.
- Pat the dough to 3/4 inch thick and cut with a 2.5-inch round cutter, pressing straight down without twisting, for about 8 biscuits.
- Preheat oven to 425°F (220°C). Place biscuits touching on a parchment-lined baking sheet and bake for 12 to 14 minutes until golden brown. Cool on the pan for 5 minutes.
- Whisk the 1 cup powdered sugar, 3 tbsp strawberry jam, 1 tbsp milk, and 1/4 tsp vanilla extract until smooth. Spoon over the warm biscuits and serve with the glaze just beginning to set.
