Copycat Popeyes Strawberry Biscuits

Gather the ingredients. Position a rack in the center of the oven and heat to 425 F. Line a large sheet pan with parchment paper.

Whisk together the flour, sugar, baking powder, salt, and baking soda in a large bowl.

Add the cold cubed butter and with your fingertips work the butter into the flour, flattening the cubes between your fingers until the butter pieces are about the diameter of walnut halves (bigger butter pieces = flakier biscuits).

Add the buttermilk and mix until it just comes together into a shaggy dough (not all the flour will be incorporated yet). Be careful to not overmix as this will melt the butter.

Dump the dough out onto a lightly floured work surface and use your fingers to press it quickly into a rough rectangle about 1/2-inch thick. With a long edge facing you, fold the left side of the dough into the middle and the right side of the dough over the left, like folding a letter. Rotate the dough 90 degrees so a long edge is once again facing you.

Now, we will fold the strawberry preserves into the dough. Roll the dough out into a rectangle again, about 1/2-inch thick. Spread 3 tablespoons of the strawberry preserves evenly over the dough.

Fold the short left side over the preserves to the center, then fold the short right side over the left. Use a bench scraper to help you transfer the dough to a baking sheet or plate and place in the freezer for 5 minutes.

Roll the dough again into a rectangle, about 1/2-inch thick (it’s ok if some of the preserves ooze out the side—you can work it back in on this step). Spread the remaining 2 tablespoons of preserves over top.

Fold the dough once more over the preserves like a letter. Freeze for 5 to 10 minutes (the longer amount of time if your kitchen is warm).

Roll the dough into a rectangle that is 3/4 to 1 inch thick. You should not have to roll very much—you can use a rolling pin to tap the dough down to a scant 1 inch thickness. Cut the biscuits as close together as possible using an approximately 3-inch cutter or the mouth of a round glass about the same size. Do not twist the biscuit cutter—press straight down. You can push together (do not try to knead the dough together) any scraps and cut out more biscuits until you’ve used up all the dough. Alternatively, you can cut equal size square biscuits with a knife.

Transfer the biscuits to the prepared baking sheet. It’s ok if the biscuits are close together or even slightly touching. Bake until the tops of the biscuits are golden brown, 16 to 20 minutes.

Brush the biscuits with the melted butter as soon as you take them out of the oven. Let the biscuits cool for 5 minutes.

Make the icing by whisking together the confectioners’ sugar and milk in a small bowl until combined.

Drizzle the icing all over the biscuits as desired.