There are a few fast-food spots that the South is known for, and Bojangles is one of them. While most people are familiar with this drive-thru chain for serving Lousina-style fried chicken, locals know that one of the best Bojangles items, Bojangles Bo-Berry Biscuits, can be found on the dessert menu.
Bojangles transforms their famous flakey buttermilk biscuits into an indulgent dessert by adding bits of blueberries to the mix and topping it with a lemony sugar glaze. The combination of salty and sweet tastes like a mix between a savory biscuit and a warm breakfast scone and makes these signature blueberry biscuits a drive-thru delicacy.
While Bojangles' keeps their exact chicken and biscuit recipes a well-kept secret, this version is as close to the restaurant-style biscuits you can get. With just a few everyday kitchen ingredients, you can bring the Bojangles flavor into your own home.
Tips for the best biscuits:
The key to fluffy, flakey biscuits is to make sure all your ingredients are cold and your oven is hot, and be careful not to overmix or overwork the dough.
This recipe calls for buttermilk; however, if you don't have buttermilk on hand, it's easy to make a buttermilk substitute by adding a dash of lemon juice or white vinegar to milk. If you don't have milk, non-dairy milk or yogurt will do in a pinch.
Swap the Oven For Air Fryer
These biscuits can also be made in the air fryer! Simply add the biscuit dough to the air fryerbasket and bake at 400°F for 10-12 minutes, or until golden brown.
Make 'em Ahead of Time
To make your Bo-Berry biscuits ahead of time, simply prepare the dough, cut it into circles, and freeze the unbaked biscuits for up to one month.
How to Make Copycat Bo-Berry Biscuits
Making these biscuits takes only a few minutes, making them a lovely breakfast or snack to nibble on throughout the day. Make sure your butter is super cold and in the freezer before starting this recipe to ensure ultimate flakiness.
To start, preheat your oven and get a baking sheet ready with parchment paper or baking spray.
In a large bowl, whisk together the dry ingredients (all-purpose flour, baking soda, sugar, and salt) until combined. Remove your chilly butter from the freezer and using a box grater, grate the frozen butter into the flour mixture and toss lightly, this will help your biscuits have flaky layers.
Stir in the milk, lemon zest, and add in the blueberries and gently mix, making sure not to pop the fresh blueberries. While you can use frozen, they tend to be messier and turn the dough purple.
Transfer dough to a lightly floured surface. Sprinkle the top of the dough with flour and gently roll it out into a sheet about 1-inch thick using a rolling pin.
Using a cookie cutter, cut out the biscuits and place on the prepared baking sheet. Bake until the tops are nice and golden brown.
Once the biscuits are out of the oven, it's time to make the glaze. Add the powdered sugar, lemon juice, and water to a small bowl and whisk until smooth. Once biscuits have cooled, drizzle glaze over the top of the biscuits and serve for brunch or as a snack.
Preheat oven to 475°F and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking soda, sugar, and salt until combined.
Remove the butter from the freezer and use a box grater to shred the frozen butter into the flour and toss lightly until coated. Stir the milk and lemon zest into the butter mix then add the blueberries and gently mix until evenly distributed.
Transfer dough to a lightly floured surface. Sprinkle the top of the dough with flour and gently roll it out into a sheet about 1-inch thick.
Use a cookie cutter to cut out the biscuits and place them on a baking sheet lined with parchment paper. Bake in preheated oven until tops are golden, about 15 minutes.
To make the glaze, add the powdered sugar, lemon juice and water to a small bowl and whisk until smooth. Once biscuits have cooled, drizzle glaze over the top of biscuits and serve.