There’s something undeniably magical about biting into a warm, buttery biscuit that transports you straight to the heart of Southern comfort food. Bojangles biscuits have earned their legendary status for good reason-they’re impossibly flaky, golden on the outside, and pillowy soft within.
While the restaurant chain has kept their exact recipe under wraps, this homemade version captures that same irresistible texture and flavor that keeps people coming back for more.
Whether you’re craving a breakfast treat, planning a hearty brunch, or simply want to fill your kitchen with the heavenly aroma of fresh-baked biscuits, this recipe delivers restaurant-quality results with simple pantry ingredients and straightforward techniques.
What Does It Taste Like?
These bojangles biscuits offer a perfect balance of buttery richness and subtle sweetness that makes them incredibly versatile. The exterior bakes to a beautiful golden-brown with a slight crispness that gives way to tender, flaky layers inside.
Each bite reveals a delicate crumb structure with pockets of buttery goodness throughout. The hint of confectioner’s sugar adds a gentle sweetness that complements rather than overwhelms, while the salt enhances all the flavors beautifully.
The final brush of melted butter creates a glossy, flavorful finish that makes these biscuits utterly irresistible-they’re simultaneously light yet satisfying, with that signature Southern biscuit flavor that pairs beautifully with both sweet and savory accompaniments.
Ingredients
- 85g unsalted butter (cold, frozen before use)
- 2 cups all-purpose flour
- 2 tablespoons confectioner’s sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¾ cup cold milk
- 2 tablespoons melted butter (for brushing)
Kitchen Utensils
- Box grater
- Large mixing bowl
- Whisk
- Baking sheet
- Parchment paper
- Biscuit cutter (2-3 inch diameter)
- Pastry brush
- Measuring cups and spoons
- Rolling surface or clean countertop
Copycat Bojangles Biscuits Recipe
Step 1: Freeze the Butter
Weigh out 85g of unsalted butter and place it in the freezer for 20-30 minutes. This crucial step ensures the butter stays cold enough to create those signature flaky layers.
Step 2: Prepare Dry Ingredients
Preheat your oven to 425°F and line a baking sheet with parchment paper. In a large bowl, whisk together 2 cups all-purpose flour, 2 tablespoons confectioner’s sugar, 1 tablespoon baking powder, and 1 teaspoon salt until well combined.
Step 3: Incorporate the Butter
Remove the frozen butter from the freezer and grate it directly into the flour mixture using a box grater. Toss the grated butter with the flour mixture using a spoon to coat each piece.
Step 4: Add the Milk
Pour ¾ cup of cold milk into the bowl and stir gently until a shaggy dough forms. Don’t overmix-the dough should look rough and slightly messy.
Step 5: Work the Dough
Transfer the dough to a generously floured surface. Gently press and fold the dough 4-5 times to create layers, adding more flour as needed to prevent sticking. Handle the dough as little as possible to keep it tender.
Step 6: Shape and Cut
Press the dough down until it’s about 1 inch thick. Using a biscuit cutter, press straight down without twisting to cut out circles. Gather scraps, gently press together, and cut additional biscuits.
Step 7: Bake
Transfer the biscuits to the prepared baking sheet, spacing them about 1 inch apart. Bake for 12-15 minutes until the tops are golden brown.
Step 8: Finish with Butter
Remove the biscuits from the oven and immediately brush the tops with 2 tablespoons of melted butter. Serve warm for the best experience.
7 Customization, Serving, and Pairing Ideas
1. Classic Breakfast Sandwich
Split your bojangles biscuits in half and fill them with scrambled eggs, crispy bacon, and a slice of sharp cheddar cheese. The buttery biscuit provides the perfect foundation for a hearty breakfast that rivals any drive-through option. Add a dollop of hot sauce or a smear of strawberry jam for extra flavor.
2. Southern Gravy Pairing
Serve these biscuits smothered in creamy sausage gravy for an authentic Southern breakfast experience. The flaky texture of the biscuits soaks up the rich, peppery gravy beautifully while maintaining some structural integrity. This combination is pure comfort food at its finest.
3. Honey Butter Topping
Whip together softened butter with honey and a pinch of cinnamon to create a sweet spread that melts into the warm biscuit layers. This simple addition transforms the biscuits into a dessert-worthy treat that’s perfect for afternoon tea or a sweet breakfast option.
4. Fried Chicken Slider
Create mini fried chicken sandwiches using these biscuits as the buns. The combination of crispy, seasoned chicken with the tender, buttery biscuit is a match made in Southern cuisine heaven. Add pickles and a drizzle of honey for that sweet-and-savory contrast.
5. Cheese and Herb Variation
Before baking, fold ½ cup of shredded sharp cheddar and 2 tablespoons of fresh chopped chives into the dough. This savory twist makes the biscuits even more versatile and perfect for serving alongside soups, stews, or chili.
6. Sweet Strawberry Shortcake
Use these biscuits as the base for individual strawberry shortcakes. Split them, fill with fresh macerated strawberries and whipped cream for a dessert that showcases the biscuit’s tender crumb and subtle sweetness perfectly.
7. Soup and Salad Companion
Serve these biscuits alongside your favorite soup or salad for a complete meal. They’re particularly wonderful with tomato soup, chicken noodle soup, or a fresh garden salad, adding that comforting carbohydrate element that makes any meal more satisfying.
7 Essential Tips for Perfect Bojangles Biscuits
1. Keep Everything Cold
Temperature is critical for flaky biscuits. Beyond freezing the butter, make sure your milk is cold from the refrigerator, and even chill your mixing bowl for 10 minutes before starting. Cold ingredients prevent the butter from melting before baking, which is essential for creating those steam pockets that give biscuits their signature flaky texture.
2. Don’t Skip the Grating Step
Grating frozen butter rather than cutting it into cubes distributes the fat more evenly throughout the dough and makes it easier to work with. The smaller butter pieces create more layers and a more uniform texture. If you don’t have a box grater, you can use the large holes on a standard cheese grater.
3. Handle the Dough Minimally
Overworking biscuit dough develops gluten, which makes biscuits tough rather than tender. Mix only until the ingredients just come together, and when folding, do so gently and quickly. The dough should look shaggy and rough-this is perfectly normal and desired.
4. Press, Don’t Twist
When cutting out your biscuits, press the cutter straight down and lift straight up without twisting. Twisting seals the edges and prevents the biscuits from rising as high. Dip your cutter in flour between cuts to prevent sticking.
5. Proper Oven Temperature
A hot oven at 425°F is essential for achieving that golden exterior while keeping the interior tender. Don’t reduce the temperature thinking it will prevent burning-the high heat creates steam quickly, which makes the biscuits rise beautifully. Position your oven rack in the center for even baking.
6. Spacing Matters
Place your biscuits close together but not touching-about 1 inch apart. Biscuits that are too far apart will spread and become crispy all around, while those touching will rise higher and stay softer on the sides, creating different textures to suit various preferences.
7. Brush Immediately After Baking
Apply the melted butter as soon as the biscuits come out of the oven. The hot surface allows the butter to soak in slightly while still creating that glossy, flavorful coating. This step isn’t just for appearance-it adds an extra layer of richness and keeps the tops soft and delicious.
Storage and Reheating Guidance
Store leftover bojangles biscuits in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze individually wrapped biscuits for up to 3 months. Reheat in a 350°F oven for 5-7 minutes until warmed through, or microwave for 15-20 seconds for a quick option.
Bojangles Biscuits Recipe
Ingredients
Method
- Weigh out 85g of unsalted butter and place it in the freezer for 20-30 minutes. This crucial step ensures the butter stays cold enough to create those signature flaky layers.
- Preheat your oven to 425°F and line a baking sheet with parchment paper. In a large bowl, whisk together 2 cups all-purpose flour, 2 tablespoons confectioner’s sugar, 1 tablespoon baking powder, and 1 teaspoon salt until well combined.
- Remove the frozen butter from the freezer and grate it directly into the flour mixture using a box grater. Toss the grated butter with the flour mixture using a spoon to coat each piece.
- Pour ¾ cup of cold milk into the bowl and stir gently until a shaggy dough forms. Don’t overmix-the dough should look rough and slightly messy.
- Transfer the dough to a generously floured surface. Gently press and fold the dough 4-5 times to create layers, adding more flour as needed to prevent sticking. Handle the dough as little as possible to keep it tender.
- Press the dough down until it’s about 1 inch thick. Using a biscuit cutter, press straight down without twisting to cut out circles. Gather scraps, gently press together, and cut additional biscuits.
- Transfer the biscuits to the prepared baking sheet, spacing them about 1 inch apart. Bake for 12-15 minutes until the tops are golden brown.
- Remove the biscuits from the oven and immediately brush the tops with 2 tablespoons of melted butter. Serve warm for the best experience.
Video
Notes
Common Queries About Bojangles Biscuits
We’re here to help! Below, you’ll find answers to common questions people usually have about this recipe.
Can I use salted butter instead of unsalted?
While you can substitute salted butter, it’s better to stick with unsalted so you can control the salt level precisely. If you must use salted butter, reduce the added salt in the recipe to ½ teaspoon instead of 1 teaspoon. Bojangles biscuits have a carefully balanced flavor, and too much salt can overpower the subtle sweetness and make them taste off.
Why do I need to freeze the butter first?
Freezing the butter is crucial for creating flaky layers in your biscuits. When cold butter melts in the hot oven, it creates steam pockets that lift and separate the dough into delicate layers. If the butter is too soft when you mix the dough, it will blend completely into the flour rather than remaining in distinct pieces, resulting in dense, cake-like biscuits instead of flaky ones.
Can I make the dough ahead of time?
Yes, you can prepare the dough, cut the biscuits, and refrigerate them on the baking sheet covered with plastic wrap for up to 24 hours before baking. You can also freeze unbaked biscuits for up to 3 months. If baking from frozen, add 3-5 minutes to the baking time and don’t thaw them first-bake directly from frozen for the best results.
What if I don’t have a biscuit cutter?
A drinking glass with a 2-3 inch diameter works perfectly as a substitute. Lightly flour the rim and press straight down through the dough. You can also use a sharp knife to cut the dough into squares, which eliminates the need to re-roll scraps and is actually a traditional method for making biscuits.
Why are my biscuits dense instead of fluffy?
Dense biscuits usually result from overmixing the dough, which develops too much gluten, or using ingredients that aren’t cold enough. Make sure you’re mixing just until the dough comes together, handling it minimally, and keeping all your ingredients properly chilled. Also, check that your baking powder is fresh-expired leavening agents won’t provide adequate rise.
Can I substitute the milk with a non-dairy alternative?
Absolutely! Unsweetened almond milk, oat milk, or soy milk work well as substitutes. Make sure whatever alternative you choose is cold and unflavored. For the richest results, choose a full-fat non-dairy milk. Buttermilk also makes an excellent substitute and will add a subtle tang that many people love in biscuits.
How can I make my Bojangles Biscuits rise higher?
For maximum height, ensure your oven is fully preheated to 425°F, don’t twist your cutter when cutting, and make sure your baking powder is fresh and active. You can also stack two or three layers of dough during the folding process to create more distinct layers. Finally, placing biscuits close together on the pan encourages them to rise upward rather than spreading outward.
What makes these taste like Bojangles biscuits?
The combination of confectioner’s sugar for subtle sweetness, the laminating technique of folding the dough to create layers, and the final butter brush are key to achieving that signature Bojangles flavor and texture. The ratio of ingredients and the technique of grating frozen butter also contribute to the tender, flaky result that makes these biscuits so special and reminiscent of the restaurant version.
Making bojangles biscuits at home is easier than you might think and incredibly rewarding. With simple ingredients, proper technique, and a little attention to temperature, you can create bakery-quality biscuits that rival your favorite restaurant version.
The key lies in keeping everything cold, handling the dough gently, and not overthinking the process. Once you master this recipe, you’ll find yourself making these golden, buttery biscuits for every occasion-from lazy weekend breakfasts to holiday gatherings. Serve them warm from the oven, and watch them disappear within minutes!
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