If you’ve ever experienced the pure joy of biting into a warm, flaky Bojangles blueberry biscuit, you know it’s nothing short of Southern comfort food perfection. These golden, buttery biscuits studded with juicy blueberries have earned a cult following, and now you can recreate that famous taste right in your own kitchen.
This copycat Bojangles blueberry biscuits recipe delivers the same tender, sky-high layers and sweet berry bursts that make the original so irresistible. Whether you’re craving a special breakfast treat or want to impress brunch guests, these blueberry biscuits Bojangles-style will transport your taste buds straight to the South.
With simple ingredients and foolproof techniques, you’ll master the art of making restaurant-quality biscuits at home.
What Does It Taste Like?
These bojangles blueberry biscuits offer an extraordinary combination of buttery richness and fruity sweetness. The exterior boasts a golden, slightly crisp crust that gives way to incredibly tender, flaky layers inside.
Fresh blueberries burst throughout each bite, releasing their natural sweetness and creating pockets of jammy flavor that contrast beautifully with the savory, buttery biscuit base. The subtle tang from buttermilk adds depth and complexity, while the optional sweet icing drizzle brings an extra touch of indulgence.
Each bite delivers that perfect balance of soft and flaky textures, with the blueberries providing moisture without making the biscuits soggy. It’s comfort food at its finest—simultaneously light and satisfying.
Bojangles Blueberry Biscuits Recipe Ingredients
For the Biscuits:
- 1/2 cup salted butter, frozen for 10 minutes
- 2 1/2 cups self-rising flour
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons baking powder
- 1 cup fresh blueberries
- 1 1/4 cup chilled whole buttermilk
- 1 tablespoon salted butter, melted (for brushing)
For the Optional Icing:
- Powdered sugar (as needed)
- Lemon juice
- Vanilla extract
- Milk
Kitchen Utensils
- Large mixing bowl
- Box grater
- Baking sheet or 12-inch cast iron skillet
- Parchment paper
- Whisk
- Wooden spoon or spatula
- Biscuit cutter (or sharp knife)
- Pastry brush
- Small bowl (for icing)
- Ziploc bag
- Wire cooling rack
Copycat Bojangles Blueberry Biscuits Recipe
Step 1: Prep Your Oven and Pan
Preheat your oven to 475ºF. Line a baking sheet with parchment paper or lightly grease it. Alternatively, you can use a greased 12-inch cast iron skillet for a more traditional presentation.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the self-rising flour, baking powder, and granulated sugar until well combined and no lumps remain.
Step 3: Incorporate the Frozen Butter
Using a box grater, grate the frozen butter directly into the flour mixture. Toss gently to coat the butter shreds with flour. Place the bowl in the freezer for 10 minutes to keep everything cold.
Step 4: Add the Blueberries
Remove the bowl from the freezer and gently fold in the fresh blueberries until they’re evenly distributed throughout the flour mixture.
Step 5: Add the Buttermilk
Create a well in the center of the dry ingredients and pour in the chilled buttermilk. Using a wooden spoon or spatula, stir gently until the dough just comes together. Be very careful not to overmix-the dough should look shaggy.
Step 6: Shape the Dough
Turn the dough out onto a lightly floured surface. Gently pat it with your hands to about 1-inch thickness. Do not use a rolling pin, as this will deflate the dough and result in less fluffy biscuits.
Step 7: Cut the Biscuits
Using a biscuit cutter or a sharp knife, cut out biscuits from the dough. Gently reshape scraps as needed, working the dough as little as possible to maintain its tender texture.
Step 8: Bake to Perfection
Place the dough rounds on your prepared baking sheet or skillet. Bake for 20-26 minutes, or until the tops are golden brown and the biscuits have risen beautifully.
Step 9: Brush and Cool
Remove the biscuits from the oven and immediately brush the tops with melted butter. Allow them to cool for a few minutes on the pan, then transfer to a wire cooling rack.
Step 10: Prepare the Icing (Optional)
In a small bowl, combine powdered sugar, lemon juice, vanilla extract, and milk. Mix until smooth and well combined. Transfer the icing to a ziploc bag, snip a small corner, and drizzle over the cooled biscuits.
7 Customization, Serve With, and Pairing Ideas
1. Classic Southern Breakfast Plate: Serve your bojangles blueberry biscuits alongside scrambled eggs, crispy bacon, and creamy grits for an authentic Southern breakfast experience that hits all the right notes.
2. Berry Medley Variation: Mix things up by using a combination of blueberries, diced strawberries, and raspberries instead of just blueberries. This creates a more complex berry flavor profile and adds beautiful color variations.
3. Lemon-Blueberry Enhancement: Add 1 tablespoon of lemon zest to the dry ingredients for a bright, citrusy twist that complements the blueberries perfectly. The lemon icing becomes even more essential with this variation.
4. Sweet Cream Cheese Spread: Whip together softened cream cheese with a touch of honey and vanilla, then spread generously on split biscuits. The tangy richness pairs beautifully with the sweet blueberries.
5. Savory-Sweet Combination: Split the biscuits and fill them with fried chicken tenders and a drizzle of honey for a famous chicken and biscuit sandwich that balances savory and sweet perfectly.
6. Brunch Board Centerpiece: Arrange these blueberry biscuits on a large platter surrounded by butter pats, various jams, whipped cream, fresh berries, and honey for a stunning brunch presentation that lets guests customize their own.
7. Coffee and Tea Pairings: These biscuits shine alongside a strong cup of coffee or sweet iced tea. For something special, pair them with a vanilla latte or Earl Grey tea to complement the buttery, fruity flavors.
7 Essential Tips
1. Keep Everything Cold: The secret to flaky, sky-high biscuits is maintaining cold ingredients throughout the process. Freeze your butter, chill your buttermilk, and even pop your flour in the freezer for 15 minutes before starting. Cold butter creates steam pockets during baking, resulting in those coveted flaky layers.
2. Don’t Overmix the Dough: Once you add the buttermilk, stir just until the ingredients come together. Overmixing develops gluten, which makes biscuits tough and dense rather than tender and fluffy. A shaggy, slightly rough dough is exactly what you want.
3. Use Fresh Blueberries: While frozen blueberries might seem convenient, fresh berries work significantly better in this recipe. Frozen blueberries release excess moisture during baking, which can make your biscuits soggy and cause them to spread rather than rise.
4. Pat, Don’t Roll: Using a rolling pin compresses the dough and squashes those precious butter layers. Instead, gently pat the dough with your hands to the desired thickness. This preserves the air pockets that make biscuits light and fluffy.
5. Use a Sharp Cutter: Whether using a biscuit cutter or a knife, make sure it’s sharp. Press straight down without twisting when cutting—twisting seals the edges and prevents the biscuits from rising properly. Dip your cutter in flour between cuts to prevent sticking.
6. Work Quickly: The longer you handle the dough, the more the butter melts and the tougher your biscuits become. Work efficiently from start to finish, and if your kitchen is very warm, consider chilling the shaped biscuits for 10 minutes before baking.
7. High Heat is Essential: The 475ºF temperature isn’t a mistake—this high heat creates rapid steam, which pushes the layers apart and creates that dramatic rise. Don’t be tempted to lower the temperature, but do watch carefully to prevent over-browning.
Storage and Reheating Guidance
Store leftover biscuits in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat individual biscuits in a 350ºF oven for 5-7 minutes or microwave for 15-20 seconds until warmed through.
Bojangles Blueberry Biscuits Recipe
Ingredients
Method
- Preheat your oven to 475ºF. Line a baking sheet with parchment paper or lightly grease it. Alternatively, you can use a greased 12-inch cast iron skillet for a more traditional presentation.
- In a large mixing bowl, whisk together the self-rising flour, baking powder, and granulated sugar until well combined and no lumps remain.
- Using a box grater, grate the frozen butter directly into the flour mixture. Toss gently to coat the butter shreds with flour. Place the bowl in the freezer for 10 minutes to keep everything cold.
- Remove the bowl from the freezer and gently fold in the fresh blueberries until they’re evenly distributed throughout the flour mixture.
- Create a well in the center of the dry ingredients and pour in the chilled buttermilk. Using a wooden spoon or spatula, stir gently until the dough just comes together. Be very careful not to overmix—the dough should look shaggy.
- Turn the dough out onto a lightly floured surface. Gently pat it with your hands to about 1-inch thickness. Do not use a rolling pin, as this will deflate the dough and result in less fluffy biscuits.
- Using a biscuit cutter or a sharp knife, cut out biscuits from the dough. Gently reshape scraps as needed, working the dough as little as possible to maintain its tender texture.
- Place the dough rounds on your prepared baking sheet or skillet. Bake for 20-26 minutes, or until the tops are golden brown and the biscuits have risen beautifully.
- Remove the biscuits from the oven and immediately brush the tops with melted butter. Allow them to cool for a few minutes on the pan, then transfer to a wire cooling rack.
- In a small bowl, combine powdered sugar, lemon juice, vanilla extract, and milk. Mix until smooth and well combined. Transfer the icing to a ziploc bag, snip a small corner, and drizzle over the cooled biscuits.
Video
Common Queries Q&A Section
We’re here to help! Below, you’ll find answers to common questions people usually have about this recipe.
Q: Can I use frozen blueberries instead of fresh?
A: While fresh blueberries work best, you can use frozen in a pinch. Do not thaw them first—toss the frozen berries directly into the flour mixture. Pat them dry with paper towels before adding to remove any ice crystals. Keep in mind that frozen berries may release more moisture during baking, potentially affecting the texture slightly. You might need to add an extra 2-3 minutes to the baking time.
Q: What if I don’t have self-rising flour?
A: You can easily make your own self-rising flour substitute. For every cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. For this recipe, you’d combine 2 1/2 cups all-purpose flour with 3 3/4 teaspoons baking powder and 5/8 teaspoon salt (plus the additional baking powder called for in the recipe).
Q: Can I make the dough ahead of time?
A: For best results, biscuit dough should be baked immediately after mixing. However, you can cut the biscuits and freeze them unbaked on a parchment-lined baking sheet. Once frozen solid, transfer to a freezer bag for up to 3 months. Bake from frozen, adding 3-5 minutes to the baking time. This actually works wonderfully because the dough stays cold throughout baking.
Q: Why didn’t my biscuits rise properly?
A: Several factors could cause flat biscuits. Your baking powder might be expired—test it by adding a teaspoon to hot water; it should bubble vigorously. You may have overmixed the dough, overworked it during shaping, or used butter that wasn’t cold enough. Also, twisting the biscuit cutter seals the edges and prevents rising. Finally, ensure your oven temperature is accurate using an oven thermometer.
Q: Can I make these dairy-free?
A: Yes, with some substitutions. Use plant-based butter (frozen as directed) and replace buttermilk with a dairy-free version. Make dairy-free buttermilk by adding 1 tablespoon lemon juice or vinegar to 1 1/4 cups of unsweetened almond, soy, or oat milk. Let it sit for 5 minutes before using. The texture will be slightly different but still delicious.
Q: How do I get the biscuits to be perfectly golden on top?
A: Brushing with melted butter before baking helps, but the key is proper oven temperature and positioning. Place your baking sheet on the middle rack for even heat distribution. If your biscuits are browning too quickly on top but aren’t cooked through, tent them loosely with aluminum foil for the last few minutes of baking.
Q: What’s the best way to cut biscuits from the dough?
A: Use a sharp-edged biscuit cutter (2 1/2 to 3 inches in diameter works well) or even a drinking glass. Dip it in flour before each cut to prevent sticking. Press straight down firmly without twisting, then pull straight up. Place biscuits touching each other on the pan for softer sides, or space them apart for biscuits that are crispy all around.
Q: Can I reduce the sugar for a less sweet biscuit?
A: Absolutely! The tablespoon of sugar in the dough is relatively minimal and mainly enhances browning. You can reduce it to 1-2 teaspoons or omit it entirely if you prefer a more savory biscuit. The blueberries will still provide natural sweetness. Skip the icing drizzle for an even less sweet version that works wonderfully with savory accompaniments.
These copycat bojangles blueberry biscuits bring restaurant-quality Southern comfort straight to your kitchen with surprisingly simple techniques. The combination of frozen butter, cold buttermilk, and a hot oven creates those irresistibly flaky layers, while fresh blueberries add bursts of natural sweetness throughout.
Whether you’re serving them for a special weekend breakfast, holiday brunch, or just treating yourself on a weekday morning, these biscuits deliver that perfect balance of buttery richness and fruity flavor. Master this recipe once, and it’ll become your go-to whenever you’re craving authentic Southern baking magic.
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