Popeye's Biscuits

So these 7-Up biscuits or "Popeye's Biscuits" have been going around in the Pinterest world so I decided to give them a try myself. They're amazing fresh out of the oven but I wouldn't go so far and say they're like the biscuits you get at the fast food chain. I'm definitely adding this recipe to my biscuit repertoire since it's only four ingredients which makes it super easy and quick to whip up. Plus, they taste pretty good for biscuits that are so simple to make :o)

7-Up Biscuits 

(Source: Pinterest)

4 cups bisquick

1 cup sour cream

1 cup 7 Up (or Sprite or Ginger Ale)

1/2 cup melted butter

Preheat oven to 450. Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough. Sprinkle additional biscuit mix on board or table and pat dough out. Melt 1/2 cup butter in a 9 inch square pan.  Place cut biscuits in pan and bake for 12-15 minutes or until golden brown.

*Since the dough was very wet, I just dropped the biscuit dough onto a baking sheet using an ice cream scoop. 

Cheddar Biscuits

Several posts ago, I posted a biscuit recipe from Clinton Street Bakery. That was my go to recipe for biscuits until...today.

I came across this Cheddar Biscuits recipe a while ago but haven't tried it until this morning. I am pretty positive these biscuits trumps the previous biscuit recipe. It's light and fluffy on the inside, touch of melted cheddar cheese flavor, and crunchy on the outside with a touch of garlic. It's the perfect biscuit recipe :o)

Cheddar Garlic Biscuits 

2 1/2 cups Bisquick baking mix

3/4 cup cold milk

4 tablespoons cold butter (1/2 stick)

1/4 teaspoon garlic powder

1 heaping cup grated cheddar cheese

Bush on Top:

2 tablespoons butter, melted

1/4teaspoon dried parsley flakes

1/2 teaspoon garlic powder

pinch salt

Preheat your oven to 400 degrees. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and 1/4 teaspoon garlic. Mix by hand until combined, but don't over mix. Drop approximately 1/4cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in 1/2 teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.


*If you're making jumbo sized biscuits you will have about 8 biscuits. 

Clinton Street Bakery Biscuits

If you know me, then you know that I have a serious addiction to biscuits. I'm talking about biscuits that are slightly crunchy on the outside, fluffy and moist on the inside. The kind of biscuits that you find while having brunch at restaurants. The kind you don't want to stop eating but you have to because the calorie content is  ridiculous.

I have...that...recipe.  I came across the Clinton Street Bakery cookbook while browsing around the library last year and found the Buttermilk Biscuit recipe they serve in their restaurant. I've never been to the bakery but I've  heard they have the best biscuits in New York City. Ever since I found this recipe, it is the only one I ever use.
If you're a biscuit fanatic...I bet my bottom dollar you'll love this just as much as I do.

I just baked these this morning, and I just had to share :o) Enjoy!

Clinton Street Bakery Biscuit 

2 cups all-purpose flour, plus more for dusting  

2 tablespoons baking powder

1 1/2 tablespoons sugar

1/4 teaspoon kosher salt

6 tablespoons unsalted butter, chilled and cubed 

3/4 cup buttermilk  (or 3/4 cup cream)

Preheat the oven to 350 degrees F. Place the flour, baking powder, sugar, and salt in a large mixing bowl and stir to combine. Add the cold butter and work it into the flour mixture, using your fingers or a pastry cutter, until the mixture resembles coarse pea or dime-size crumbs. Be careful not to overwork the mixture or the butter will soften too much. Add the buttermilk, and use your fingers to combine it into the dough. Powder your hands with flour if the dough gets too sticky. The dough should just come together, do not over mix. Turn the dough onto a floured surface and form it into a ball. Lightly knead the dough 2 or 3 times until combined. (The biscuits can be baked the next day, if desired. Dust a sheet pan and the top of the dough with flour and refrigerate, covered with plastic wrap, overnight. Then bring the dough back to room temperature.) Pat the dough into a 3/4 to 1-inch thick rectangle. Use a 2 to 2 1/2-inch round biscuit cutter to cut out several biscuits (do not twist the cutter, cut straight down). Place them on a parchment paper-lined sheet pan. Gather the dough scraps, smooth them out (lightly knead if necessary), and pat the remaining dough into another 3/4 to 1-inch thick rectangle or circle. Cut out more biscuits, and then repeat again if necessary to use remaining dough. Do not over work the dough each time, or the final biscuits will be tougher. Lightly dust the tops of the biscuits with a sprinkle of flour. Bake the biscuits, rotating the pan front to back halfway through, for 15 to 22 minutes (depending on their size), or until they are golden brown and cooked through. Serve warm.

**If the dough is too dry add a little more buttermilk or cream so the dough comes together.