Bojangles Blueberry Biscuits

4.73 from 11 votes

Bojangles Blueberry Biscuits

These Bojangles Blueberry Biscuits are the identical copycat recipe to the famous Bo-Berry biscuits. After testing these almost a dozen times to make sure they were perfect, my family said they couldn't tell the difference. If you're looking for a homemade recipe with all the tips, I can't wait to share this with you.

Prep Time15

Cook Time25

Total Time40

Course: bread, Breakfast

Cuisine: American

Keyword: breakfast, brunch

Servings: servings

Calories: 274kcal

Ingredients

Biscuits

½ cup salted butter frozen 10 minutes
2 ½ cups self-rising flour
1 tablespoon granulated sugar
1 ½ teaspoons baking powder
1 cup fresh blueberries
1 ¼ cup chilled whole buttermilk
1 tablespoon salted butter melted

Icing

1 ½ cups powdered sugar
2 tablespoons fresh lemon juice
1-2 teaspoons milk
½ teaspoon vanilla extract

Instructions

Preheat oven to 475ºF. Line a baking sheet with parchment paper or lightly grease it. You can also use a greased 12-inch cast iron skillet.
In a large mixing bowl, whisk together flour, baking powder, and granulated sugar.
Grate frozen butter and toss with the flour mixture. Freeze 10 minutes.
Gently fold in the fresh blueberries until evenly distributed.
Make a well in the center of the dry mixture and pour in buttermilk. Stir with a wooden spoon or spatula until the dough just comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface. Gently pat it into to about 1 inch thickness Do not use a rolling pin.
Using a biscuit cutter or a sharp knife, cut out biscuits. Reshape scraps as needed, working the dough as little as possible.
Place dough rounds on the prepared pan. Bake 25-30 minutes or until golden browned. Brush with melted butter.
For the icing, in a small bowl combine powdered sugar, lemon juice, vanilla extract, and milk. Mix until well combined. Transfer the icing to a ziploc bag.
Once the biscuits are done baking, remove them from the oven and brush with melted butter. Allow them to cool for a few minutes, then transfer to a wire cooling rack.
Snip one corner of the bag with scissors. Drizzle the icing over the biscuits.

Video

Notes

Nutrition Facts are for 1 biscuit.

Avoid over mixing the dough. This will yield dense biscuits. Once the dough "just comes together in the bowl, turn onto your floured surface for rolling and folding.

Make self-rising flour at home easily. It's just all-purpose flour with baking powder and salt. The ratio is for every 1 cup of self-rising flour, you can use 1 cup of all-purpose flour, 1 ½ teaspoons of baking powder, and ¼ teaspoon of salt.

Dust off any loose flour. This is when you are rolling and folding the dough. Any leftover flour will prevent the biscuit layers from sticking to each other.

Measure flour correctly. Be sure to spoon the flour into the measuring cup and level it with a knife. Too much flour makes for a dense dough. One cup of flour weighs 4 ounces.

Cut the biscuits into different shapes. A square, round, or large biscuit are all great. For miniature biscuits, rolls them a little thinner so that they aren't so tall that you can't split and fill them with jam or meat.

Use only fresh blueberries. Frozen and thawed blueberries have lots of juice that will compromise the texture of the biscuit.

Storage Notes:

General storage: store in an airtight container at room temperature for up to 4 days. Do not refrigerate or else this will change the texture.

Freezing the baked biscuits: I recommend not icing them if you do this. Freeze the baked biscuits in a zip top bag or freezer safe container for 1 to 2 months. Thaw on the counter overnight and warm through in the oven at 300ºF for 5 to 10 minutes. Drizzle over the icing after they have cooled slightly.

Freezing raw biscuit dough: Just place the rounds on a baking sheet lined with parchment paper. Place in the freezer for 1 hour until solid then transfer to a zip top bag or freezer-safe container to store for 1 to 2 months. Bake the biscuits from frozen, just keep an eye on the timing, it will take longer than the recipe.

Nutrition

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