Bojangles' Famous Chicken 'n Biscuits is a popular fast-food restaurant chain specializing in Southern-style cuisine, focusing on fried chicken, made-from-scratch biscuits, and various Southern-style sides such as seasoned fries and coleslaw.
Bo-Berry biscuits are one of the chain's signature dishes. People enjoy them as a breakfast item or a sweet finale to a fulfilling meal. Bojangles' Bo-Berry biscuits contain buttermilk, a classic ingredient of Southern-style biscuits.
This copycat Bo-Berry biscuits recipe stays true to the Southern roots of the desert and suggests alternative ingredients and variations you can use when baking them at home.
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Ingredients
Biscuit ingredients
- All-purpose flour — 2 cups + 2 tbsp.
- Salt — ¼ tbsp.
- Granulated sugar — ¼ cup
- Baking powder — 1 ½ tbsp.
- Butter — ½ cup, unsalted, frozen
- Buttermilk — ⅔ cup
- Blueberries — ½ cup, frozen
Vanilla glaze ingredients
- Confectioner's sugar — 1 cup
- Vanilla extract — 1 tbsp.
- Half-and-half — 3 tbsp.
- Salt — ⅛ tbsp.
Serving ingredients
- Fresh blueberries — ½ cup
Instructions
- Preheat the oven to 400°F degrees.
- Place baking paper on an oven tray.
- Whisk the flour, baking powder, salt, and sugar in a bowl.
- Grate the frozen butter over the dry ingredients. With your fingers or a pastry cutter, gently knead butter into the flour mixture. The mixture should resemble coarse crumbs. Be careful not to overmix, and don't use your palms.
- Add the buttermilk, and with a spatula, bring the dough together. Act quickly and form a ball.
- Flour a surface. Roll out the dough and form a rectangular shape. Take the blueberries out of the freezer, place them on the dough, and lightly press with your palms for them to merge into the dough. Be careful not to crush the blueberries.
- Pat the dough down. It should be about 1-inch thick. Use a biscuit cutter to cut out. Reroll the remaining dough and repeat the process.
- Transfer the biscuits onto the tray.
- Bake in the oven for about 15 minutes. When cooked, they should appear golden brown in color. Check frequently after 12 minutes.
- When biscuits are baked, take the tray out of the oven and let them rest for five minutes at room temperature.
- During the resting period, prepare the glaze. Put the confectioner's sugar in a mixing bowl. Add the salt and whisk. Make a well at the center and pour the half-and-half and vanilla extract. With a hand whisk, stir until you get a smooth, thick, runny texture.
- Drizzle the vanilla glaze over the warm biscuits.
- Serve the Bo-Berry biscuits with fresh blueberries on the side.
Substitutions
- Butter — You can replace half of the butter with butter-flavored shortening. Use ¼ cup of frozen butter and ¼ cup of fridge cold butter flavored shortening for this Bo-Berry biscuits recipe. That way, your biscuits will become flakier and more crisp.
- Half-and-half — The recipe calls for half-and-half for the glaze for a creamier consistency, but you can use full-fat milk instead if that’s at hand.
Variations
- Bake vegan — For a vegan version of Bo-Berry biscuits, you can use plant-based alternatives for butter and buttermilk. Use a vegan butter substitute. We recommend choosing a brand that’s suitable for baking. You can make a vegan buttermilk substitute for the buttermilk by mixing non-dairy milk such as almond, soy, or oat milk with an acid like lemon juice or vinegar. Use ⅔ cup of vegan milk and add two teaspoons of lemon juice or vinegar. After combining the ingredients, wait a few minutes for the mixture to curdle before using.
Equipment
- Measuring cups and spoons
- Mixing bowls
- Hand whisk and spatula
- Oven tray
- Baking sheet
- Oven
- Rolling pin
- Biscuit cutter
- Grater
Storage
- Buttermilk biscuits, in general, and Bo-Berry biscuits, in particular, are suitable for keeping in the fridge for a few days. It's best to use an airtight container or resealable plastic bags for storage.
- You can freeze leftover Bo-Berry biscuits. It's best to freeze the biscuits in individual portions. You can store them for about three months. It is recommended to check the odor and appearance of the pastry before reheating.
Pro Tips
- Ensure all your ingredients are cool enough for this Bo-Berry biscuits recipe. Take the butter and the blueberries out of the freezer just before you use them. The buttermilk should come out of the fridge. The dry ingredients may be at room temperature but not close to a heating source or exposed to direct sunlight.
Bo-Berry Biscuits Recipe: Delectable Thanksgiving Treats
Stuffed with blueberries and sweetened with a glaze, Bojangles' Bo-Berry biscuits complement any meal. All you need to do is to follow the Bo-Berry biscuits recipe to learn how to bake it from scratch.
Equipment
- Hand whisk and spatula
- Oven tray
- Rolling Pin
- Biscuit cutter
- Grater
Ingredients
Biscuit ingredients
- 2 cups + 2 tbsp. All-purpose flour
- ¼ tbsp. Salt
- ¼ cup Granulated sugar
- 1 ½ tbsp. Baking powder
- ½ cup Butter unsalted, frozen
- ⅔ cup Buttermilk
- ½ cup Blueberries frozen
Vanilla glaze ingredients
- 1 cup Confectioner's sugar
- 1 tbsp. Vanilla extract
- 3 tbsp. Half-and-half
- ⅓ tbsp. Salt
Serving ingredients
- ½ cup Fresh blueberries
Instructions
- Preheat the oven to 400°F degrees.
- Place baking paper on an oven tray.
- Whisk the flour, baking powder, salt, and sugar in a bowl.
- Grate the frozen butter over the dry ingredients. With your fingers or a pastry cutter, gently knead butter into the flour mixture. The mixture should resemble coarse crumbs. Be careful not to overmix, and don't use your palms.
- Add the buttermilk, and with a spatula, bring the dough together. Act quickly and form a ball.
- Flour a surface. Roll the dough and form a rectangular shape. Take the blueberries out of the freezer, place them on the dough, and lightly press with your palms for them to merge into the dough. Be careful not to crush the blueberries.
- Pat the dough. It should be about 1-inch thick. Use a biscuit cutter to cut out. Reroll the remaining dough and repeat the process.
- Transfer the biscuits onto the tray.
- Bake in the oven for about 15 minutes. When cooked, they should appear golden brown in color. Check frequently after 12 minutes.
- When biscuits are baked, take the tray out of the oven and let them rest for five minutes at room temperature.
- During the resting period, prepare the glaze. Put the confectioner's sugar in a mixing bowl. Add the salt and whisk. Make a well at the center and pour the half-and-half and vanilla extract. With a hand whisk, stir until you get a smooth, thick, runny texture.
- Drizzle the vanilla glaze over the warm biscuits.
- Serve the Bo-Berry biscuits with fresh blueberries on the side.
Video
Notes
- Ensure all your ingredients are cool enough for this Bo-Berry biscuits recipe. Take the butter and the blueberries out of the freezer just before you use them. The buttermilk should come out of the fridge. The dry ingredients may be at room temperature but not close to a heating source or exposed to direct sunlight.
Nutrition
Nutrition Facts
Bo-Berry Biscuits Recipe: Delectable Thanksgiving Treats
Amount per Serving
Calories
112
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
6
%
Trans Fat
0.03
g
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.5
g
Cholesterol
4
mg
1
%
Sodium
844
mg
37
%
Potassium
52
mg
1
%
Carbohydrates
38
g
13
%
Fiber
0.4
g
2
%
Sugar
15
g
17
%
Protein
1
g
2
%
Vitamin A
58
IU
1
%
Vitamin C
1
mg
1
%
Calcium
224
mg
22
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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