I fell in love with Biscuits (not cookies, not scones) during my six years in Texas – with gravy, of course. I still remember Tanglewood Farms in Waco, off the I-35 with much fondness for their epic breakfasts plates, which often included, Biscuits & Gravy. Poking around Google, I see they shut their doors more than 2 decades ago.
After I returned to Singapore in 1991, I did not have the opportunity to think about biscuits until more than 2 decades later. Older Daughter came back all excited having eaten a biscuit at Popeye’s. Since she loves them so much, we decided to attempt a version of our own.
Sharing now our version, cobbled together from various recipes we found online for “Popeye’s Copycat Biscuits”. Our big addition is to make a honey glaze for our biscuits, which apparently only “Church’s Copycat Biscuits” feature.
- 250g flour
- 1 Tbsp sugar
- 1 tsp salt
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 115g butter
- 1/2 cup Buttermilk (I substitute with 1/2 Tbsp lemon juice, and enough milk to make up the quantity; stand the mixture for about 5 minutes before use)
- 1/4 cup milk
- 1 Tbsp butter
- 1 Tbsp honey
- Preheat oven to 200 degrees C.
- Mix flour, sugar, salt, baking powder & baking soda in a medium bowl.
- Slice cold butter into cubes into the flour mixture.
- Rub the butter into the flour using your finger tips until the mixture looks like bread crumbs.
- Add buttermilk. Stir with a spoon. Slowly add the milk until a coherent dough forms (you may not need to use all the milk. You don’t want the dough too wet.
- Roll out the dough to about 1/2 inch thick on a floured surface.
- Cut biscuits with a 3 inch biscuit cutter.
- Arrange on a lightly grease or parchment paper lined tray.
- Bake for 20-25 minutes, until the tops begin to turn light brown.
- Remove from oven and cool for a while.
- Mix melter butter & honey together.
- Brush the tops of each biscuit with the butter-honey mixture.