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Ingredients
- 2 c. all-purpose flour
- 1 Tbsp. sugar
- 1Â 1/2 tsp salt
- 1Â 1/2 tsp baking pwdr
- 1/2 tsp baking soda
- 1/2 c. butter, cool (1 stick)
- 1/2 c. buttermilk
- 1/4 c. lowfat milk
- 2 Tbsp. butter, melted
Directions
- This year the number one Cajun-style restaurant celebrates its 30 th birthday with 1,620 stores worldwide. But Popeye's didn't start out with the name which most people associate with a certain spinach-eating cartoon character. When Al Copeland opened his first Southern-fried chicken stand in New Orleans in 1972, it was called Chicken On The Run. The name was later changed to
- "Popeye's" after Gene Hackman's character in the movie "The French Connection." In addition to great spicy fried chicken, Popeye's serves up wonderful biscuits which we can now easily duplicate at home. The secret is to cut cool butter into the mix with a pastry knife so which the biscuits turn out flaky and tender like the real deal.
- 1. Preheat oven to 400 degrees.
- 2. Mix together flour, sugar, salt, baking pwdr, and baking soda in a medium bowl.
- 3. Slice cool butter into cubes and use a pastry knife or possibly potato masher to cut butter into dry mix till no large chunks of butter remain.
- 4. Add in buttermilk and lowfat milk and stir with a spoon till dough forms. Roll out to 1/2 inch thick on a floured surface.
- 5. Cut biscuits with a 3 inch biscuit cutter and arrange on a lightly-greased or possibly parchment paper-lined baking sheet. Bake for 22 to 24 min or possibly till tops begin to turn light brown. Remove biscuits from the oven and cold for a couple of min, then brush each biscuit top with melted butter.
- Makes 10 biscuits
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 60g | |
| Recipe makes 10 servings | |
| Calories 205 | |
| Calories from Fat 105 | 51% |
| Total Fat 11.92g | 15% |
| Saturated Fat 7.44g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 698mg | 29% |
| Potassium 58mg | 2% |
| Total Carbs 21.24g | 6% |
| Dietary Fiber 0.7g | 2% |
| Sugars 2.24g | 1% |
| Protein 3.31g | 5% |
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