Bojangles Blueberry Biscuits Recipe

Bojangles Blueberry Biscuits is my kinda way to bring a little Southern charm into my house!

These biscuits are fluffy and buttery, with a touch of sweetness from fresh blueberries. C’mon, you know you want ’em too.

I find that using frozen blueberries works wonders, as they keep their shape well without making the dough too wet.

Another trick is to toss the berries in a bit of flour before adding them to your batter; it helps prevent them from sinking.

How to Make Bojangles Blueberry Biscuits

Ingredients

• 2 cups All-Purpose Flour
• 1 tbsp Baking Powder
• 1/4 cup Sugar
• 1/2 tsp Salt
• 1/2 cup Salted Butter (cold)
• 3/4 cup Buttermilk
• 1 cup Blueberries
• 1 cup Powdered Sugar
• 2 tbsp Lemon Juice

Step-by-Step Instructions

Step 1:

Preheat your oven to 425°F.

Prepare a baking sheet by lining it with parchment paper.

Step 2:

Combine flour, baking powder, sugar, and salt in a large bowl.

Toss blueberries into the mixture and set aside.

Step 3:

Grate cold butter into the flour mixture.

Use your fingertips or a pastry cutter to mix until it resembles coarse crumbs.

Step 4:

Slowly add buttermilk while stirring until a dough forms.

Avoid overworking; it’s okay if the dough is slightly sticky.

Step 5:

Transfer the dough to a floured surface.

Gently knead and roll out to about an inch thick.

Step 6:

Cut biscuits using a round cutter and place onto the prepared baking sheet.

Bake for 12-15 minutes or until golden brown.

Step 7:

Combine powdered sugar and lemon juice to make glaze.

Drizzle over warm biscuits.

Tips and Tricks for Making This Recipe

Keep It Cold

Starting with cold butter is key to making fluffy biscuits with a perfect texture.

I find freezing the butter for a few minutes before use helps a lot.

Use Fresh Blueberries

Choose fresh, firm blueberries for the best burst of flavor.

If you’re using frozen ones, don’t thaw them.

Knead Lightly

Overworking the dough can make biscuits tough rather than tender.

So, gently fold the dough just until it comes together.

Baking Hacks

Use a floured biscuit cutter to prevent sticking.

And press straight down for the best shape and lift.

I’m here to help with your baking journey, so don’t hesitate to play around and make these your own.

What to Serve with Bojangles Blueberry Biscuits

Fried Chicken

You can’t go wrong with the classic pairing of fried chicken.

The crispiness of the chicken contrasts beautifully with the soft, buttery texture of the biscuit.

Enjoying a piece of fried chicken alongside your biscuits truly makes for a satisfying meal.

Bacon and Eggs

For a breakfast twist, pair your biscuits with crispy bacon and eggs.

The savory flavor of bacon complements the sweetness of the blueberries perfectly.

Serve the biscuits warm and enjoy the combination of textures and flavors.

Fresh Fruit Salad

Consider serving a fresh fruit salad with your biscuits if you’re looking for a healthier side.

The fresh fruits refresh your palate after enjoying the rich, buttery biscuits.

Try including a mix of colorful fruits like strawberries, melon, and kiwi for a vibrant dish.

Grilled Sausage Links

Grilled sausage links can add another layer of indulgence to your meal.

The smoky flavor of the sausage pairs surprisingly well with the sweet blueberry biscuits.

They are easy to prepare and make a wonderful addition to any brunch spread.

Lemon Zest Yogurt

For something more adventurous, try serving a lemon zest yogurt as a dip.

The tangy yogurt with a hint of lemon brings out the blueberry flavor.

It’s an unexpected yet exciting treat to complement your biscuits.

Variations and Substitutions

Ingredient Substitutions

You can swap buttermilk for plain yogurt mixed with a splash of milk if you don’t have it on hand.

Self-rising flour is an easy alternative to all-purpose flour and baking powder in this recipe.

Flavor Boosts

Try adding a handful of lemon zest to your dough for a refreshing zing to complement the blueberries!

A little vanilla extract in the glaze can enhance the sweetness beautifully.

Dietary Adjustments

For a vegan option, use a non-dairy milk and vegan butter instead of traditional ingredients.

Consider using coconut sugar or another sweetener for a less refined sugar option.

Texture Tweaks

Experiment with whole wheat flour for a heartier biscuit, but be aware it might yield a denser texture.

For an extra flaky biscuit, freeze your butter and grate it into the flour mixture.

How to Store Leftover Bojangles Blueberry Biscuits

Storing leftover biscuits correctly is essential to maintain that awesome taste and texture!

Storing at Room Temperature

When keeping them at room temperature, place them in an airtight container, which will keep them fresh.

They’ll last 1-2 days this way.

Storing in the Fridge

If you need to store them for longer, pop them in the fridge.

Just don’t forget to wrap them tightly in plastic wrap or aluminum foil.

This ensures they stay moist and delicious for 2-3 days.

Freezing

For even longer storage, freezing is your best bet.

Wrap each biscuit individually in plastic wrap before placing them in a freezer bag.

They will keep well for up to a month.

Proper wrapping helps prevent freezer burn and keeps them tasting great.

Enjoy your biscuits even days later without any worries!

Common Mistakes to Avoid

Overmixing the Dough

You might be tempted to mix your dough until it’s smooth and perfect, but try to resist!

Overmixing can lead to tough biscuits instead of the light, fluffy ones you desire.

Keep your mixing to a minimum once the wet and dry ingredients are combined.

Adding Too Much Flour

Too much flour can make your biscuits dry and crumbly, which is something you certainly don’t want!

It’s easy to add too much if you’re dealing with a sticky dough, but try sticking to the recipe’s measurements for best results.

Flour your surface just enough to prevent sticking and nothing more.

Using Warm Butter

Warm butter is the enemy of flaky biscuits, so make sure yours is cold!

Cold butter creates those delicious layers in your biscuits.

Try grating the butter directly from the fridge and work quickly to incorporate it into the flour mixture.