Popeye's-Style Honey Biscuits

Flaky buttermilk biscuits with cold butter layers and a honey garlic butter finish brushed on while hot. Tall, tender, and the closest home version to the restaurant classic.

By Brandon Carroll

Yield: 8 biscuits

Prep: 15 minutes

Cook: 12-15 minutes

Total: about 30 minutes

Ingredients

• 2 1/2 cups all-purpose flour, plus more for dusting
• 1 tablespoon granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1/2 cup (1 stick) unsalted butter, very cold, cubed
• 3/4 cup cold buttermilk
• 1/4 cup cold whole milk
• 4 tablespoons unsalted butter, melted
• 1 tablespoon honey
• 1/4 teaspoon garlic salt (or 1/4 tsp garlic powder + 1/4 tsp salt)

Instructions

1. Heat oven to 425°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt.
3. Add the cold cubed butter. Cut in with a pastry blender, two knives, or your fingers until the mixture has pea-sized pieces of butter. Keep everything cold.
4. Pour in the cold buttermilk and milk. Stir with a fork until a shaggy dough forms. Do not overmix — a few dry spots are fine.
5. Turn the dough onto a lightly floured surface. Pat into a rough rectangle. Fold in thirds like a letter, then gently pat or roll to about 3/4 to 1 inch thick. Repeat the fold once more if desired for extra layers.
6. Cut biscuits with a 2.5- to 3-inch round cutter, pressing straight down (do not twist). Place on the prepared sheet so they are almost touching. Gently press scraps together and cut remaining biscuits.
7. Bake 12 to 15 minutes until golden brown and risen. While they bake, melt the 4 tablespoons butter and stir in the honey and garlic salt.
8. As soon as the biscuits come out of the oven, brush generously with the honey garlic butter. Serve warm.