Flour Girl: Love That Biscuit Like Popeyes
An urban baking myth floated my way recently: Combine Sprite with boxed biscuit mix, and you end up with something that tastes like Popeyes biscuits.
I couldn’t help but Google for research purposes. Lo and behold, a slew of imitation recipes for Popeyes' popular biscuits are on the Web. I started with one that had more than just the two ingredients. My reasoning? Adding sour cream and butter is always a good thing to do.
When I made the recipe as drop biscuits, they didn’t hold their shape. But when I dropped the batter into the standard-size wells of a muffin pan, what resulted had a satisfyingly crusty top, with a tender and moist interior crumb.
The verdict in the office is that my effort came pretty close. What’s more, one taster preferred the muffin version (blasphemous to fast-food biscuit-eaters everywhere).
If these muffins are not inhaled immediately and must sit at room temperature overnight, try reheating them in the microwave on HIGH for 20 seconds. And of course, if you’re going to do it up right, you’ll need them to be slightly warm in order to top them with melting butter.
And for what it's worth, you save about 50 calories by eating a homemade "Popeyes"
muffin instead of the real deal.
-- Leigh Lambert
Popeyes Wannabe Muffins
Makes 15 muffins
4 cups Bisquick baking mix
1 cup chilled Sprite
1 cup sour cream
4 tablespoons (1/2 stick) salted butter, melted, plus more for brushing the pan and tops of muffins
Preheat the oven to 375 degrees.
Combine the Bisquick, Sprite, sour cream and 4 tablespoons of the melted butter in a mixing bowl; stir to form a sticky batter, being careful not to overwork it.
Brush melted butter on the insides of 15 standard-size muffin wells (you may need to bake in batches). Fill each muffin well to the top. Brush or dab melted butter on the tops of each portion.
Bake for 25 to 30 minutes, or until the tops have risen and are starting to brown.
Transfer the muffins to a wire rack to cool slightly before serving. Store cooled muffins in a tin at room temperature for up to 2 days, or wrap individually in plastic wrap, then aluminum foil, and freeze for up to 1 month.
NUTRITION | Per muffin: 200 calories, 2 g protein, 19 g carbohydrates, 13 g fat, 7 g saturated fat, 19 mg cholesterol, 338 mg sodium, 0 g dietary fiber, 3 g sugar
June 11, 2009; 7:00 AM ET
Categories: Flour Girl , Recipes | Tags: Leigh Lambert
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