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With almost 50 years in business, Bojangles' Famous Chicken 'n Biscuits has become a household name, particularly in the southern US. They are famous for their delicious and comforting chicken and biscuit combinations. Many people love Bojangles biscuits for their lightness and flaky texture.

Buttermilk biscuits complement chicken in a delicious and fulfilling way. They are also effortless to bake. Our Bojangles biscuits recipe shows you the classical version and offers a gluten-free variation as well.

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Ingredients
Ingredients
Substitutions
Variations
Equipment
Storage
Pro Tips
Bojangles Biscuit Recipe
Comments

Ingredients

Flour — 2 cups, all-purpose
Salt — 1 tsp.
Baking powder — 1 tsp.
Unsalted butter — 3.5 ounces, cold, divided into cubes
Baking soda — ½ tsp.
Honey — 1 tsp.
Buttermilk — ¾ cups, and 1 tbsp. extra for brushing

Ingredients

Line a baking tray with a baking sheet. Alternatively, you can lightly grease the tray with spray cooking oil.

Mix the salt, flour, baking soda and powder in a large bowl.

Put the cold butter cubes into the flour mixture. Remember, the butter used in this recipe should be fridge-cold, right out of the fridge. Gently incorporate the butter into the flour using your fingers. The mixture should have a sand-like texture, similar to when you prepare crumble dough. You can leave pea-sized butter pieces.

In another bowl, mix the buttermilk and honey with a fork until well combined.

Make a space at the center of the large bowl with the dry ingredients and pour the buttermilk mixture. Using a fork, slowly bring the dough together and do not overmix. Move the fork from the center to the sides to fully incorporate the dry ingredients.

Lightly flour a dry surface. You can use the kitchen counter for this. Bring the dough together quickly with your hands and form a ball. Make sure not to over-knead.

Roll out the dough to approximately ½ inch in thickness. Cut three-inch diameter biscuit pieces. You can use a biscuit cutter or a similar-sized round glass. Place the biscuits on the baking sheet with at least an inch apart.

Repeat the process with the remaining dough.

Brush the tops with buttermilk.

Put the tray in the refrigerator for about 15 minutes. In the meantime, preheat the oven to 400°F.

When the waiting time is over, bake the biscuits in the preheated oven for about 15 minutes. You can take them out when they turn into golden brown in color. After 10 minutes, check frequently.

Let them cool at room temperature for 5-10 minutes before serving.

Substitutions

Buttermilk — Buttermilk is an essential ingredient for our Bojangles biscuit recipe, but we can offer a solution if you don’t have it. Put ¾ cup of milk and a tablespoon of lemon juice or vinegar in a small bowl and mix until well combined. This mixture works like buttermilk for many baking recipes. The acidity of the lemon juice and vinegar curdles the milk a little, and this food chemistry trick gives the buttermilk effect to the pastry.

Variations

Make it gluten-free — If you are gluten intolerant or on a gluten-free diet, you can still enjoy Bojangles biscuits. For a gluten-free variation, replace all-purpose flour with the same amount of all-purpose gluten-free flour.

Corn flour — The other way is to replace all-purpose flour with corn flour. If you opt for this, use 1 3⁄4 cups of corn flour, because corn flour has a more dense texture than wheat flour. You may also need to add 1-2 tablespoons of extra buttermilk too.

Equipment

Measuring spoons and cups

2 mixing bowls

Baking tray

Baking sheet

Fork

Rolling pin

Biscuit cutter

Pastry brush

Oven

Cooling rack

Storage

The biscuits can be stored in the fridge in an airtight container for a few days.

Buttermilk biscuits are suitable for freezing. You can individually wrap them with cling film or put them in an airtight container. You can store them for about a month.

Pro Tips

When cutting the biscuits from the rolled dough, dip the cutter into flour each time and shake to remove excess flour. This helps to prevent the dough from sticking and losing shape.

If you have time, you can leave the biscuits to rest in the refrigerator for 30 minutes. Extra waiting time will help the biscuits to hold better shape. If you decide to go for the longer waiting time, start heating the oven 15 minutes after you put the biscuits in the refrigerator.