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    Bojangles Biscuit Recipe Delight: Warmth and Comfort in Every Batch

    Posted: Sep 7, 2023 · Last updated: Sep 7, 2023 · by Shai Cohen · This post may contain affiliate links

    Jump to Recipe Jump to Video Print Recipe

    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.

    Jump to:
    • 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
    Our version of Bojangles biscuit recipe
    Our version of Bojangles biscuit recipe

    Ingredients

    1. Line a baking tray with a baking sheet. Alternatively, you can lightly grease the tray with spray cooking oil.
    1. Mix the salt, flour, baking soda and powder in a large bowl.
    1. 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.
    1. In another bowl, mix the buttermilk and honey with a fork until well combined.
    1. 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.
    1. 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.
    1. 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.
    1. Repeat the process with the remaining dough.
    1. Brush the tops with buttermilk.
    1. Put the tray in the refrigerator for about 15 minutes. In the meantime, preheat the oven to 400°F.
    1. 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.
    1. 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.
    Our version of Bojangles biscuits
    Our version of Bojangles biscuits

    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.
    Our version of Bojangles biscuit recipe

    Bojangles Biscuit Recipe

    Short on time, big on flavor — it's Bojangles biscuit recipe time! Bake, savor, and share the magic with your loved ones.
    5 from 128 votes
    Print Recipe Pin Recipe
    Prep Time 25 minutes mins
    Cook Time 15 minutes mins
    Course Biscuit, Snack
    Cuisine American
    Servings 12 biscuits
    Calories 146 kcal

    Equipment

    • Measuring spoons and cups
    • 2 Mixing bowls
    • Baking tray
    • Baking sheet
    • Fork
    • Rolling Pin
    • Biscuit cutter
    • Pastry brush
    • Oven
    • Cooling rack

    Ingredients
      

    • 2 cups all-purpose flour
    • 1 tsp. salt
    • 1 tsp. baking powder
    • 3.5 ounces unsalted butter cold, divided into cubes
    • ½ tsp. baking soda
    • 1 tsp. honey
    • ¾ cup buttermilk and 1 tbsp. extra for brushing

    Instructions
     

    • 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.

    Video

    Notes

    • 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.

    Nutrition

    Nutrition Facts
    Bojangles Biscuit Recipe
    Amount per Serving
    Calories
    146
    % Daily Value*
    Fat
     
    7
    g
    11
    %
    Saturated Fat
     
    5
    g
    31
    %
    Trans Fat
     
    0.3
    g
    Polyunsaturated Fat
     
    0.4
    g
    Monounsaturated Fat
     
    2
    g
    Cholesterol
     
    19
    mg
    6
    %
    Sodium
     
    276
    mg
    12
    %
    Potassium
     
    45
    mg
    1
    %
    Carbohydrates
     
    17
    g
    6
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    1
    g
    1
    %
    Protein
     
    3
    g
    6
    %
    Vitamin A
     
    231
    IU
    5
    %
    Vitamin C
     
    0.002
    mg
    0
    %
    Calcium
     
    47
    mg
    5
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword Best Bojangles biscuit copycat, Delicious DIY Bojangles biscuit, Homemade Bojangles biscuit secrets
    Tried this recipe?Let us know how it was!

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    Shai Cohen portrait

    Shai Cohen

    Blending the lessons of global culinary classes with a passion for nutritious eating, Shai Cohen offers readers a blend of delectable recipes and invaluable health articles. Here, the love of food and well-being dance together.

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