Are you a fan of the famous, fluffy, flaky, buttery, aromatic and very famous Bojangles blueberry biscuits. These bo-berry biscuits or Bojangles blueberry biscuits are loaded with fresh blueberries and have a golden brown crust and often topped with a sweet icing. These buttermilk biscuits are one of the easiest biscuit recipes you'll ever find. Make these famous biscuits and enjoy the best copycat recipe ever.
This copycat recipe is from the famous Bojangles menu and known as the Bo-berry biscuits, the fast food restaurant chain in the United States.
I have a thing for blueberries and most of us have it. Nah? I love to incorporate blueberries every now and then in my bakes. That's why I have several blueberry recipes on this blog such as Blueberry Muffins, Old-Fashioned Blueberry Muffins, Blueberry Blondies, Blueberry Banana Cake, Baked Blueberry Donuts, Starbucks Blueberry Scones and Blueberry Cake with Lemon Glaze.
Table of Contents
why this recipe works?
- This is a very easy and best flaky buttermilk biscuit recipe with blueberries.
- These bo-berry biscuits require a few basic pantry staple ingredients.
- These biscuits have flaky layers and go great with a glaze.
ingredients for bojangles blueberry biscuits
Pro Tip # 1
Always use room temperature ingredients for baking (unless otherwise specified) as they incorporate better and give perfect baked treats.
Bo-berry Biscuits:
- Blueberries: are the hero of this recipe. Use fresh or frozen. In case of using frozen blueberries, do not thaw them. Directly incorporate into the dough out of the freezer.
- All-purpose flour: gives structure to these biscuits.
- Butter: use very cold butter to incorporate into the dry ingredients.
- Baking powder + baking soda: leavening agents in these blueberry biscuits.
- Salt: to further enhance the flavor and to balance the sweetness.
- Sugar: we use a little amount of sugar in these biscuits.
- Butter milk: use at room temperature.
Lemon Icing: - Powdered sugar
- Milk
- Lemon juice
- Lemon zest
Pro Tip # 2
Always use a digital scale to measure all-purpose flour and other dry ingredients for perfect results. Scooping it out directly using cups may result in uneven amount of dry ingredients and dense bakes.
how to make bojangles blueberry biscuits
These are basic process shots for this recipe. For detailed instructions refer to the recipe card at the bottom of this post.
1. Combine the dry ingredients.
2. Toss the blueberries into the flour.
3. Grate the cold butter into the flour.
4. This is how it will look.
5. Mix the butter into the flour mixture using the finger tips. You may also use pastry cutter for this step.
6. Add in the buttermilk in intervals.
7. Mix the dough until just combined.
8. Do not over knead the dough.
9. Roll out the dough in a rectangular shape.
10. Place the blueberries on top of the rolled out dough.
11. Fold the dough from one side onto the middle.
12. Fold the dough from the other side as well.
13. Roll out again until the dough is ½'' in diameter.
14. Using a cookie cutter cut the biscuits.
15. Place the biscuits onto the baking sheet.
16. Bake for about 7 - 9 minutes, until the crust is golden.
pro tips
Use Cold Butter: Use cold butter for these Bojangles blueberry biscuits. You want it to be very firm. If you feel while working into the dough that the butter is getting softer, put the dough into the freezer for some time so that the butter can set.
Grate Butter: I prefer to grate the butter and not cut into small pieces or use the pastry cutter. I find grating is much easier and makes it easy to incorporate the butter into the dough. You may also cut the butter into small chunks and use a pastry cutter instead.
Freeze the Biscuits: After cutting the biscuits place them on the baking sheet and put the baking sheet into the freezer for 20 minutes so that the butter in the biscuits will firm up and be completely frozen before going into the oven for best possible results.
Icing: Pour the icing on top of each biscuit after they have cooled completely. Pouring icing over warm biscuits will make them runny. The icing has a hint of lemon that makes it super delicious and a bit tangy as well.
common questions
Yes, absolutely. Place the baking tray with cut and prepared biscuits into the freezer, once they are stiff, take them out and wrap each biscuit in plastic wrap and further add a layer of foil to it. Place them in an airtight container or a plastic bag/ziploc 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.
No, place the biscuits directly on to the baking sheet without a silicone mat.
You can use it but I recommend using buttermilk. It is very simple to make at home. Take 1 cup milk and add 2 teaspoon lemon juice and let it sit for a while and your buttermilk is ready.
how to store
- Do not add icing if you want to store these biscuits.
- These biscuits will keep good on the counter in an airtight container for 2 days.
- Place these biscuits in the fridge for up to 4 days in an airtight container or a ziploc bag.
- These biscuits (without icing) can be placed in an airtight container or a ziploc bag for up to 2 months. Wrap each biscuit into plastic wrap and add a layer of foil to it before freezing.
related blueberry recipes
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Recipe
Bojangles Blueberry Biscuits (Best Copycat)
Equipment
- 1 Large mixing bowl.
- Baking Tray
- Pastry cutter.
- Grater.
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
Grate Butter: I prefer to grate the butter and not cut into small pieces or use the pastry cutter. I find grating is much easier and makes it easy to incorporate the butter into the dough. You may also cut the butter into small chunks and use a pastry cutter instead.
Freeze the Biscuits: After cutting the biscuits place them on the baking sheet and put the baking sheet into the freezer for 20 minutes so that the butter in the biscuits will firm up and be completely frozen before going into the oven for best possible results.
Icing: Pour the icing on top of each biscuit after they have cooled. Pouring icing over warm biscuits will make them runny. The icing has a hint of lemon that makes it super delicious and a bit tangy as well.
