The 1980s Size Is Back: Popeyes Unveils Award-Winning Homestyle Boxed Biscuit Mixes

Christmas has come early for those who love Popeye’s biscuits. You can now make them as big as you want!

Popeyes Brings Boxed Biscuit Mixes to Home Kitchens

The first time I ate a Popeye’s biscuit, I was a college student in south Louisiana. The biscuits were huge in the 1980’s, but through the years, they shrunk in size. It is common for restaurants to start out with large portions only to reduce them over time. But now, we have the opportunity to make the biscuits as big as we want! Popeyes is launching its first-ever boxed line of Popeyes Homestyle Biscuit Mixes in two flavors: a traditional Homestyle option and a savory Cajun Cheddar variety.

Award-Winning Convenience

The retail rollout is already receiving critical acclaim from foodies. Reviewers at Taste of Home subjected the baking mixes to rigorous kitchen trials, ultimately honoring the product with a coveted Taste of Home Award. During testing, the reviewer’s spouse, a professional chef, praised the results, calling them the finest biscuits he had ever eaten.

Fast And Affordable

The primary appeal of the product centers on its simplicity and speed. I can even make these! Home bakers only need to supply water and softened butter to prepare the dough. Each box yields ten freshly baked biscuits and requires only 18-minutes of cook time from preparation to completion.

Where You Can Buy Them

It will not be difficult for you to find the mix. Popeye’s is making the box of biscuit mix available at Walmart, Target, Kroger, and HEB.

The Evolution of the American Biscuit

While we associate biscuits with a light, pillowy texture, the origins of the biscuit were very different. According to historical records preserved by Safeway's Culinary Guides, the term "biscuit" traces back to the Latin phrase "bis coctus," meaning "twice-cooked." These early biscuits were dense, brittle, and moisture-free crackers used as long-lasting military rations by Roman soldiers and naval crews because they resisted spoilage over long voyages.

Biscuits in the American South

As European immigrants settled across the American South, they modified traditional British scone recipes . The American South eventually became the epicenter of modern biscuit development due to the prevalence of soft winter wheat, a low-protein crop that provides a far more tender crumb than northern hard wheat. Things shifted dramatically in the mid-19th century with the invention of chemical leavening agents: baking soda in 1846 and baking powder in 1856. These innovations interacted with buttermilk to create the sky-high, feather-light layers we love today.