Bojangles Blueberry Biscuits are a Great Sweet Treat
Bojangles is one of my favorite fast food chains to visit when I’m in the southern US, and I absolutely love their blueberry biscuits. These blueberry biscuits are soft and flaky, with the blueberries providing fruity pops of flavor throughout. Not to mention the lemony glaze all over the top offering the perfect complement to the blueberries. Even better, I use a food process to cut my butter into the flour, making these biscuits even easier than usual.
Important: use a food processor for the perfect texture
Growing up I was always taught to use a pastry cutter to divide the butter throughout biscuit dough. I also learned how to do it with a sturdy fork when the pastry cutter was in the dishwasher. But since I’ve tried using the food processor, I’ll never go back to doing it by hand.
The most important step of making biscuits is dividing the butter evenly through the flour. The more even the distribution the softer and flakier your biscuits will be. But cold butter is tough to work with, no matter how sharp your pastry cutter or sturdy for your fork. It can be done, but it’s not easy. Enter the food processor. The food processor’s sharp blade cuts through the butter with ease, and the spinning motion forces everything to combine. And the best part is that all you have to do is watch and occasionally push down clumps that rise up the walls of the bowl.
Another benefit of using the food processor is that you can very easily tell when the butter is fully mixed in. The food processor cuts the butter into such small pieces that once fully combined, the entire flour mixture turns a light but noticeable yellow color. So not only do you not need to tire out your arms, but you’ll get a visual cue when the mixing is complete.
Let's make Bojangles Blueberry Biscuits
-1-
Mix the dry ingredients
Mix the flour, baking powder, baking soda, salt, and sugar
-2-
Blend in the butter
Use a food processor to fully incorporate the butter
-3-
Mix your dough
Add butter and egg, then mix into a sticky dough ball. Then fold in the blueberries
-4-
Form a rectangle
Form your dough into a rectangle about 9 inches wide and 1.5 inches thick. Cut into 12 squares.
-5-
Form biscuits
Form each cube into a circle and lay them out on a greased tray
-6-
Bake and cool
Bake at 400 for 12-20 min, until lightly browned, let cool for 10 min.
-7-
Make the glaze and drizzle
Mix sugar, lemon juice, and buttermilk. Drizzle over the biscuits.
Recipe for Bojangles Blueberry Biscuits
Bojangles Blueberry Biscuit Recipe
Indulge in Bojangles' iconic blueberry biscuit at home.
5 from 2 votes
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Prep Time 15 minutes mins
Cook Time 20 minutes mins
Course Breakfast, brunch
Cuisine American
Servings 12
Calories 278 kcal
Equipment
Food processor
Ingredients
For the Biscuits
- 2 cups Self-rising flour
- 1 heaping tbsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- 1 tbsp Granulated sugar
- 1 ½ sticks Salted butter, cold, cut into the smallest cubes you can (12 tbsp)
- 1 cup Buttermilk
- 1 Egg
- 1 cup Blueberries Fresh or frozen
For the Glaze
- 1 ½ cups Powdered sugar
- 3 tbsp Lemon juice
- 1 tbsp Buttermilk
Instructions
Preheat the oven to 400F.
In a medium size mixing bowl, combine the self-rising flour, baking powder, baking soda, salt, and granulated sugar.
Transfer the flour mixture to the bowl of a food processor and then pour in the cubed butter. Process on a medium speed until the butter is fully incorporated and the mixture is very crumbly. If you notice large clumps building up on the side, stop the processor and use a spatula to push them down then continue processing. Watch for the color to change from white to a light yellow.
Return this mixture to the mixing bowl and add the buttermilk and egg. Stir with a spoon or spatula until well combined. The final dough will be very sticky, but should not be liquid.
Pour the blueberries into the mixing bowl and use a spatula to gently fold them in. Be gentle so that not many berries pop.
Flour a work surface (you can use either self-rising or all-purpose flour for this) and pour out the dough onto it. Dust the top of the dough with additional flour until you can pat it down without getting too sticky.
Press the dough gently into a rectangle about 1 ½ inches tall and about 9 inches wide. Make it as even as you can. Cut the rectangle into 12 even squares.
Grease a baking sheet. Take one biscuit square at a time and use your hands to gently smooth the edges into a circle and place on the baking sheet, leaving at least an inch between each biscuit.
Bake for 12 - 20 minutes until lightly browned on top. Turn the pan around in the oven after 12 minutes to ensure even browning.
Remove biscuits to a cooling rack and let them sit for 10 minutes.
While the biscuits are cooling, prepare the glaze. Combine the powdered sugar, lemon juice, and buttermilk in a small mixing bowl and use a fork or whisk to whisk until smooth. After the 10 minute cooling time, put the baking sheet under the cooling rack or put the biscuits on a plate and drizzle generously with glaze.
Serve immediately and enjoy. Cover any leftovers with foil or move to a zip top bag and store at room temperature for 2 days, or in the refrigerator for up to a week.
Nutrition
Serving: 1BiscuitCalories: 278kcalCarbohydrates: 38.2gProtein: 3.4gFat: 12.8gSaturated Fat: 7.8gCholesterol: 62mgSodium: 172mgPotassium: 83mgFiber: 0.8gSugar: 24.9gCalcium: 23mgIron: 1mg
Keyword biscuits, blueberry biscuits, Bojangles Copycat
Tried this recipe?Let us know how it was!
Nutrition Facts
Bojangles Blueberry Biscuit Recipe
Serving Size
1 Biscuit
Amount per Serving
Calories
278
% Daily Value*
Fat
12.8
g
20
%
Saturated Fat
7.8
g
49
%
Cholesterol
62
mg
21
%
Sodium
172
mg
7
%
Potassium
83
mg
2
%
Carbohydrates
38.2
g
13
%
Fiber
0.8
g
3
%
Sugar
24.9
g
28
%
Protein
3.4
g
7
%
Calcium
23
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Don’t have Fresh Blueberries? No Problem
In this Bojangles Blueberry Biscuit recipe, I chose to use fresh blueberries. I love fresh blueberries and making all manner of sweets with them, so it was an easy choice. But sometimes you just don’t have fresh blueberries, or they’re overpriced. If you can’t find fresh blueberries, you can easily substitute in frozen blueberries. Just use them the same way you would fresh. In fact, frozen blueberries will be a little easier to fold into the dough. Since they’re frozen, you won’t have to be as gentle when stirring them in because there is much less risk of them popping.
What if I Can’t Find Buttermilk?
Buttermilk can be difficult to find in grocery stores here in Michigan, so I’m always mentally prepared to not be able to get it. I was lucky that when I made this recipe it was in stock, but if it’s not in stock when you want to make this Bojangles Blueberry Biscuit recipe, try these tips.
- Make your own buttermilk: Simply add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and let it sit for 5 minutes. It will start to curdle a little and become more acidic. And you’re ready to go.
- Buy dried buttermilk: You can often find dried buttermilk cultures in the baking aisle, which you then mix with water to get liquid buttermilk.
Do I have to use Salted Butter?
If you don’t have salted butter, you can use unsalted butter, but you’ll need to add more salt. Add an extra ¼ tsp of salt per stick of butter. Since this recipe uses 1 and a half sticks of butter, you’d need ¼ + ⅛ tsp of additional salt. Just mix that in with the dry ingredients and you’ll be good to go.
How to Serve Bojangles Blueberry Biscuits
These biscuits make the perfect breakfast. They would also look great on a brunch spread. You can eat them one handed too, so they work even if you’re on the go. If you’re trying to build a breakfast or brunch spread, pair these biscuits with any of these recipes:
- Cranberry Bread with Yogurt
- Blueberry Bran Muffins with Yogurt
- Chicken Timbale – especially if you’re serving brunch and need a protein
- Veggie Fritter Eggs Benedict
