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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.

Sure, you can tell them apart. But check out the taste. (Bill Webster -- The Washington Post)

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

By Leigh Lambert  |  June 11, 2009; 7:00 AM ET
Categories:  Flour Girl , Recipes  | Tags: Leigh Lambert  
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Next: Food Find: Hedgeapple Farm Grass-Fed Beef


Would this work with fat-free sour cream, you think?

Posted by: erinmalia | June 11, 2009 8:13 AM | Report abuse

Well, this is certainly, umm, interesting. :-) I do love Popeye's biscuits, though. . . .

My absolute favorite biscuit recipe is a variety of Shirley Corriher's (search for her name or "touch of grace" biscuits). I use butter instead of shortening/lard, skim milk instead of cream (just what I have on hand), less sugar, and regular flour with baking powder and baking soda instead of the self-rise.

The real key to the recipe is that you get a gloppy, wet dough, which you pack into a cake pan and pop into a hot (425) oven. The wet dough and hot temp makes a lot of steam (which helps make the biscuits light and fluffy), and packing them tightly helps the biscuits support each other, so they rise up instead of spreading out. And, of course, the buttermilk gives it a nice rise and an interesting flavor.

Problem is, the handling-and-getting-into-pan step is messy and annoying (you have to scoop glops of dough into flour, get it coated enough so you can handle it, and quickly shape it and plop it into the pan before it glops up your hands). So I really, really like the muffin tin idea a lot. I actually figured this out about 2 weeks ago myself, and it worked really, really well -- think I'll do it this way from now on!

Posted by: laura33 | June 11, 2009 10:23 AM | Report abuse

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