Bojangles Blueberry Biscuits

5 from 8 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 unsalted 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 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.

Tips and Substitutions

When using White Lilly flour, 1 cup of buttermilk is sufficient for forming a cohesive dough ball. However, other flour brands might need an additional 2-4 tablespoons buttermilk to come together.
If you don’t have self-rising flour on hand, you can make it with all purpose flour. For 1 cup of self-rising flour, you can substitute with 1 cup all-purpose flour, 1 ½ teaspoons baking powder and ¼ teaspoon salt
The biscuits can be baked in either a cast iron skillet or parchment paper lined pan for optimal crunchy bottoms.
Gravy is a food that has a lot of personal preference. You can adjust seasonings to your taste and add liquid to the consistency you like most. We prefer only ½ pound of sausage in this gravy, but if you like it meatier, add more and adjust milk as needed.
If you thin the gravy out too much, you can whisk into the gravy a cornstarch slurry which is 2 teaspoons cornstarch and 2 teaspoons milk. Allow the gravy to cook and thicken for 3-5 minutes.
The biscuits will keep at room temperature in an airtight container for about four days. Wrap individually in plastic wrap and freeze for 1 to 2 months.
The gravy will keep in an airtight container in the fridge for up to four days or in the freezer for 1 to 2 months. Thaw at room temperature and reheat on the stove over low heat until simmering.

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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