Bojangles Blueberry Biscuits (Copycat Recipe)

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.

If y’all know me well, I’m a pro-biscuit maker. Growing up in the South, I learned to make biscuits from my grandmother when I was a little girl. One of my favorite treats is the Bojangles Bo-Berry Biscuits, warm from the drive-thru lane – there’s really nothing better. I’ve always wanted to crack the code on making a version at home with pillowy soft layers, bursts of blueberries, and a drizzle of icing.

I put my biscuits skills to the test and had to troubleshoot these blueberry biscuits multiple times to make them flawless. The end result was totally worth it, and now they’re a favorite recipe for breakfast and brunch gatherings.

If you love biscuits or just trying to learn more about the basics to perfecting the technique, try my Whipping Cream Biscuits. My other favorite flavor variations are the Bacon Cheddar Biscuits and Orange Cranberry Biscuits.

Why You’ll Love this Recipe

• Best Bojangles Bo-Berry Biscuit Copycat. These really do taste identical to the famous Bojangles recipe!
• Great to Make-Ahead. Perfect for a party or to take to someone’s house. They also freeze well to make at a later date.
• Flaky, Buttery Layers. No dense biscuits here, I made sure to include detailed instructions for the best final product.
• Pantry Staples Recipe. Most of the ingredients are already in your kitchen, which saves you both time and money!

Ingredients for Bo-Berry Biscuits

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

For the Biscuits:

• Salted Butter: The key ingredient to making biscuits light and flaky. Be extra sure your butter is very cold for the best product, we recommend freezing for 10 minutes before using.
• Self-Rising Flour: Gives the structure to the biscuit and already has some baking powder in it to help give the dough a nice rise when baked.
• Granulated Sugar: You don’t need much, just a hint to sweeten the dough.
• Baking Powder: This is the key secret to this recipe. You’ll want to add more baking powder in addition to what is in the self-rising flour for the perfect biscuits.
• Fresh Blueberries: Adds a touch of natural sweetness and are just so delicious when baked.
• Whole Buttermilk: Another ingredient that’s required to be chilled well before making the recipe. Adds additional fat and flakiness to the dough and binds all the ingredients together.

For the Icing:

• Powdered Sugar: The base of the icing, if your icing is too thin, just add a spoonful at a time more until the right consistency.
• Lemon Juice: Great acidic flavor to balance the sweetness of the sugar.
• Whole Milk: Adds creaminess to the icing, a little goes a long way!
• Vanilla Extract: Gives that classic vanilla flavor to compliment the blueberries.

Laura Ashley’s Tip: The key to a great biscuit is to make sure your butter is lightly frozen and buttermilk is ice cold. This helps to release steam in the dough when baked for perfect flaky layers.

Tools You’ll Need

• 12-inch Cast Iron Skillet 
• Mixing Bowl
• Liquid Measuring Cups
• Measuring Cups and Spoons
• Biscuit Cutter
• Silicone Baking Mat

How to Make Copycat Bojangles Blueberry Biscuits

1. In a large mixing bowl, whisk together flour, baking powder, and granulated sugar.
2. Grate frozen butter and toss with the flour mixture. Freeze 10 minutes.

3. Gently fold in the fresh blueberries until evenly distributed.
4. 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.

5. Turn the dough out onto a lightly floured surface. Gently pat it into to about 1 inch thickness Do not use a rolling pin.

6. Using a biscuit cutter or a sharp knife, cut out biscuits. Reshape scraps as needed, working the dough as little as possible.

7. Line a baking sheet with parchment paper or lightly grease it. You can also use a greased 12-inch cast iron skillet. Place dough rounds on the prepared pan.

8. Bake in a preheated 475ºF oven for 20-26 minutes or until golden browned.
9. Brush with melted butter. 

10. 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.

11. 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.
12. Snip one corner of the bag with scissors. Drizzle the icing over the biscuits. 

Expert Tips for Recipe Success

• 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.
• Salted vs. Unsalted Butter: There is salt premixed in self-rising flour. I’ve tested these biscuits using both salted and unsalted butter, and both ways have been satisfactory for the level of salt for our palate. Per feedback, if using unsalted butter, you might prefer adding 1/2-1 teaspoon salt.

Storage & Freezing

General storage for these biscuits is 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 works great! 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.

You can also freeze raw biscuit dough that’s been cut into rounds. Just place 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.

FAQs

More Easy Biscuit Recipes

• Whipping Cream Biscuits
• Bacon Cheddar Biscuits
• Cranberry Orange Biscuits
• Biscuits and Gravy