Bojangles Blueberry Biscuits, known as Bo-Berry Biscuits, are fluffy, buttery delectable biscuits packed with fresh blueberries and topped with a golden-brown crust and drizzled with an icing glaze. This simple buttermilk biscuit recipe perfectly recreates the iconic treat in just 30 minutes.
This copycat recipe tastes just like authentic Bojangles’ berry biscuits., a popular item from the famous Bojangles menu, a well-loved fast food chain in the United States.
Table of Contents
Why You'll Love This Recipe
- Make these biscuits using a few pantry ingredients in just 30-minutes.
- Enjoy the sweet biscuits with flaky layers, chunks of blueberries and a sweet glaze.
- Have a thing for blueberries? Try these Blueberry Muffins, Old-Fashioned Blueberry Muffins, Blueberry Blondies, Starbucks Blueberry Scones and Blueberry Cake with Lemon Glaze as well.
Ingredients
- Blueberries are the hero of this recipe.
- Butter is an important ingredient. Use very cold butter.
See the recipe card below for a full list of ingredients and quantities.
Substitutions & Variations
- Use fresh or frozen blueberries in this recipe. If using frozen, don’t thaw them to prevent excess moisture in the dough. You may need to add a few extra minutes to the baking time.
- Substitute buttermilk for milk. Take 1 cup milk and add 2 teaspoon lemon juice and let it sit for a while and your buttermilk is ready.
- Chocolate lovers can enhance Bo-Berry Biscuits by adding chocolate chips to the batter before baking. Simply fold in the chocolate chips with the other ingredients for a delicious twist that combines the classic berry flavor with rich chocolatey goodness.
- Slice fresh strawberries and layer them between two Bo-Berry Biscuits, then drizzle with lemon glaze.
This recipe hasn't been tested with alternative substitutions or variations. If you choose to replace or include different ingredients, we'd love to hear about your experience. Please share your feedback in the comments section below!
Baking Pro Tips
1. Unless a recipe says otherwise, always use room-temperature ingredients. This helps them mix together smoothly and evenly, for perfect results every time.
2. Ditch the measuring cups and grab your digital scale. Weighing dry ingredients in grams ensures perfect accuracy and consistent results.
How to Make Bojangles Blueberry Biscuits
Detailed Instructions Below! See the key steps here, then head to the recipe card below for full instructions.
Step 1: Combine the dry ingredients in a bowl.
Step 2: Toss the blueberries into the flour and set aside.
Step 3: Grate the cold butter into the flour. Mix the butter into the flour mixture using the finger tips. You may also use pastry cutter for this step.
Step 4: Add in the buttermilk in intervals and form a dough.
Step 5: Ensure not to over knead the dough.
Step 6: Place the blueberries on top of the rolled out dough.
Step 7: Fold the dough from one side onto the middle as shown in the picture.
Step 8: Fold the dough from the other side as well.
Step 9: Roll out again until the dough is ½'' in diameter.
Step 10: Using a cookie cutter cut the biscuits.
Step 11: Place the biscuits onto the baking sheet.
Step 12: Bake for about 7 - 9 minutes, until the crust is golden.
Expert Tips
- Cold Butter: Use cold, firm butter for the perfect Bojangles blueberry biscuits. If it softens while working the dough, briefly chill the dough in the freezer.
- Grate Butter: I prefer grating the butter over cutting it or using a pastry cutter. It’s easier and helps incorporate the butter into the dough smoothly. Alternatively, you can cut the butter into small chunks and use a pastry cutter.
- Freeze the Biscuits: After cutting, place the biscuits on a baking sheet and freeze for 20 minutes to firm up the butter before baking for the best results.
- Cool Down: Allow the biscuits to cool completely before icing to prevent a runny texture. The icing has a hint of lemon, adding a delicious tang.
Recipe FAQs
Absolutely! After cutting and preparing the biscuits, place the baking tray in the freezer until they’re firm. Once stiff, wrap each biscuit in plastic wrap, followed by a layer of foil. Store them in an airtight container or ziplock bag, and freeze for up to 2 months.
Yes, feel free to use the frozen blueberries in this recipe. Just be sure to not thaw them or you the blueberries will leave a lot of moisture into the dough which you would want to avoid. You may want to add a few minutes into the baking time in case of using frozen blueberries.
An air fryer works for this recipe as well. Place the dough in the basket and cook at 400°F for 10-12 minutes, or until golden brown.
How to Store
Note: Do not add icing if you want to store these biscuits.
Room Temperature
These biscuits will stay fresh for up to 2 days when stored in an airtight container at room temperature. To maintain their best texture, keep them in a cool, dry place away from direct sunlight.
Refrigerator
Store these biscuits in the refrigerator for up to 4 days using an airtight container or a ziplock bag. This will help maintain their freshness and prevent them from drying out. For best results, place them in a cool part of the fridge and ensure the container or bag is sealed tightly to keep out moisture and odors.
Freezing Instructions
For optimal freshness, store these biscuits (without icing) in an airtight container or ziplock bag in the freezer for up to 2 months. To ensure they remain well-protected, first wrap each biscuit in plastic wrap, then cover with a layer of foil. This double-layer wrapping helps prevent freezer burn and preserves their texture and flavor.
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Related Blueberry Recipes
Recipe
Bojangles Blueberry Biscuits (Best Copycat)
Ingredients
Bojangles Blueberry Biscuits
- 2 cup all-purpose flour (240 g) + 1 tablespoon to toss blueberries
- 2 teaspoon baking powder (10 g)
- ¼ teaspoon baking soda (1.25 g)
- ½ teaspoon salt
- 1 cup blueberries fresh or frozen
- ⅓ cup butter very cold
- ¾ - 1 cup buttermilk (180 ml - 240 ml)
Lemon Icing
- 1 cup confectioners sugar (120 g)
- 2 tablespoon lemon juice fresh
- 1 teaspoon milk
Instructions
Bojangles Blueberry Biscuits
- Take a medium sized bowl and toss the blueberries in one tablespoon flour and set aside.
- Take a large bowl and mix all purpose flour, baking soda, baking powder and salt. Mix.
- Now grate the cold butter into the flour mixture.
- Add the buttermilk in intervals until the dough comes together. I used about ¾ cup. Do not overknead.
- Flour the surface of the kitchen counter and roll out the dough in rectangular shape with about ½ inch thickness of the dough.
- Press the blueberries into the dough.
- You have to divide the rolled out dough into three parts and then make an envelope shape by bringing two sides on the middle. Fold the dough from one side onto the middle. Fold the other side as well until it takes the form of an envelope. See pictures above for reference.
- Roll out the dough one more time until it is ½ inch diameter.
- Gently press more blueberries on the cut biscuits.
- Using a 3'' cookie cutter cut the blueberry biscuits. I cut about 8 at one time. Then roll the dough again and cut more (about 2 - 4 more).
- Place the biscuits on a baking tray without a silicone mat or parchment paper.
- Place the baking tray into the freezer for 30 minutes.
- Preheat the oven at 450 F. Bake the blueberry biscuits for about 7 - 9 minutes, until the crust is golden.
- Take them out and let them sit on the baking tray for five minutes. Then transfer it onto the wire rack.
- Prepare the icing by combining the three ingredients until smooth and apply on the biscuits once they are cooled.
Notes
- Cold Butter: Use cold, firm butter for the perfect Bojangles blueberry biscuits. If it softens while working the dough, briefly chill the dough in the freezer.
- Grate Butter: I prefer grating the butter over cutting it or using a pastry cutter. It’s easier and helps incorporate the butter into the dough smoothly. Alternatively, you can cut the butter into small chunks and use a pastry cutter.
- Freeze the Biscuits: After cutting, place the biscuits on a baking sheet and freeze for 20 minutes to firm up the butter before baking for the best results.
- Cool Down: Allow the biscuits to cool completely before icing to prevent a runny texture. The icing has a hint of lemon, adding a delicious tang.
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