Preheat your oven to 400°F.
Combine all the dry ingredients in a deep bowl. This includes flour, baking powder, baking soda, sugar, and salt. I used all-purpose flour so the biscuits remain tender. However, you can absolutely use pastry flour if you want your biscuits to taste lighter and more delicate. Bread flour is acceptable as well, but it may produce a dryer biscuit.
Cut the butter into tiny cubes and add them to the dry mixture. You can also use a grater if you wish. Make sure the butter is cold! This is what creates the signature Popeyes biscuit’s flakiness. Softened butter yields a dense and thick biscuit. The same is said for melted butter. Keep the butter cold and firm even within the dough.
Pour in the buttermilk and milk into the mixture. Buttermilk is the one responsible for adding that pleasant tang into your biscuit. Plus, it helps tenderize gluten, which results in a softer and more tender biscuit overall. Don’t have buttermilk? You can use a milk-and-vinegar substitute instead.
Mix the buttermilk and milk using a spoon until a dough forms. Don't over-mix or knead your dough as it may cause it to toughen up. Furthermore, it may melt the butter, which we want to avoid. Stop as soon as the dough forms.
Roll the dough into a floured surface. It needs to be no more than half an inch thick. Then, cut the biscuits into small circles using a 3-inch biscuit cutter or the lip of a glass. You don't need perfect circles, so don’t worry if the edges are a little rough. Sealing or fixing it may prevent the dough from rising in the oven properly.
Arrange your dough circles on a lightly greased pan or parchment paper.
Bake the biscuits for 22 to 25 minutes, or until golden brown in color.
Brush the top of the biscuits with melted butter as soon as they’re out of the oven.
Serve immediately with chicken or jam and enjoy!