Bojangles Bo-Berry Biscuits

There’s just something magical about biting into a warm, golden biscuit packed with juicy berries and draped in sweet, creamy icing. Bojangles’ Bo-Berry Biscuits are a Southern classic that’s part breakfast, part dessert, and entirely irresistible. Whether you’ve tried them before or you’re discovering them for the first time, this recipe brings that same nostalgic flavor right into your own kitchen.

Behind the Recipe

This recipe was born from a craving on a lazy weekend morning. I missed those buttery, berry-filled biscuits from Bojangles the ones I used to grab on road trips or after a long week. So I rolled up my sleeves and got to work recreating them. After a few tries and some tweaks, I landed on a version that tastes like pure comfort in every bite. These are soft, fluffy, just the right amount of sweet, and absolutely dripping with icing.

Recipe Origin or Trivia

Bo-Berry Biscuits are one of Bojangles’ most beloved treats, offered as part of their Southern-inspired menu. What sets them apart is the perfect balance of savory biscuit dough and bursts of blueberry sweetness, topped off with that signature glaze. It’s believed these biscuits gained popularity not just because they’re delicious, but also because they tap into that Southern tradition of fruit-laced baked goods think cobblers and berry pies just in biscuit form.

Why You’ll Love Bojangles Bo-Berry Biscuits

Whether you’re making these for breakfast, brunch, or a cheeky dessert, here’s why they’ll quickly become a favorite:

Versatile: Great with coffee, brunch spreads, or as a sweet snack.

Budget-Friendly: Uses basic pantry staples and frozen berries.

Quick and Easy: Ready in under 30 minutes with minimal prep.

Customizable: Swap berries, add lemon zest, or drizzle with honey.

Crowd-Pleasing: Perfect for guests, potlucks, or weekend treats.

Make-Ahead Friendly: Prep the dough ahead and bake when needed.

Great for Leftovers: Reheat easily and still taste amazing.

Chef’s Pro Tips for Perfect Results

Let me share a few little secrets I’ve picked up while testing this recipe:

• Use frozen blueberries to avoid staining the dough while mixing.
• Don’t overmix the dough a light hand keeps them tender.
• Chill the dough for 10 minutes before baking for a better rise.
• Bake on parchment paper to prevent sticking and make cleanup a breeze.
• Drizzle icing while biscuits are still warm so it melts into every crevice.

Kitchen Tools You’ll Need

You won’t need much to pull this off just a few basics from your kitchen:

Mixing Bowl: For combining the dry and wet ingredients.
Pastry Cutter or Fork: Helps cut in the butter to keep biscuits flaky.
Baking Sheet: Line it with parchment paper for easy cleanup.
Measuring Cups and Spoons: Precision is key for biscuit magic.
Cooling Rack: Keeps the bottoms from getting soggy post-bake.

Ingredients in Bojangles Bo-Berry Biscuits

Each ingredient plays a special role in creating that warm, gooey, berry-studded magic.

1. All-Purpose Flour: 2 cups The foundation for structure and fluffiness.
2. Granulated Sugar: 2 tablespoons Adds a hint of sweetness to the biscuit dough.
3. Baking Powder: 1 tablespoon Ensures a light, airy rise.
4. Salt: 1/2 teaspoon Balances the sweetness and enhances flavor.
5. Unsalted Butter: 1/2 cup (cold and cubed) Creates flaky layers.
6. Buttermilk: 3/4 cup Adds tanginess and activates the baking powder.
7. Frozen Blueberries: 3/4 cup The star of the show. Sweet, tart, and juicy.
8. Powdered Sugar: 1 cup Forms the smooth icing glaze.
9. Milk: 2 tablespoons Loosens the powdered sugar into pourable icing.
10. Vanilla Extract: 1/2 teaspoon Adds warmth and depth to the icing.

Ingredient Substitutions

Life’s unpredictable here are some swaps to help you adapt:

Buttermilk: Use 3/4 cup milk mixed with 1 tablespoon lemon juice or vinegar.
Frozen Blueberries: Fresh ones work too, just fold them in gently.
Unsalted Butter: Salted is fine, just reduce added salt slightly.
Milk (for icing): Almond, oat, or even cream will do the trick.

Ingredient Spotlight

Frozen Blueberries: These tiny bursts of flavor give the biscuits their signature color and pop. Using frozen berries helps prevent them from bursting during mixing.

Buttermilk: Its acidity reacts with the baking powder, giving the biscuits a soft, tender crumb and just the right amount of tang.

Instructions for Making Bojangles Bo-Berry Biscuits

Ready to get baking? Here are the steps you’re going to follow to create these tender, sweet gems:

1. Preheat Your Equipment:
   Set your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Combine Ingredients:
   In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.
3. Prepare Your Cooking Vessel:
   Stir in the buttermilk just until the dough starts to come together, then gently fold in the frozen blueberries.
4. Assemble the Dish:
   Turn the dough out onto a lightly floured surface. Pat it into a 1-inch thick round and use a biscuit cutter or glass to cut out 6 to 8 biscuits.
5. Cook to Perfection:
   Place biscuits onto the prepared baking sheet and bake for 13 to 15 minutes, or until golden on top.
6. Finishing Touches:
   While they bake, whisk powdered sugar, milk, and vanilla until smooth. Drizzle over warm biscuits once they’re out of the oven.
7. Serve and Enjoy:
   Let cool slightly before serving so the icing settles. Enjoy them warm and gooey!

Texture & Flavor Secrets

These biscuits strike the perfect balance between soft and crumbly, with a golden crust that gives way to a fluffy, buttery center. The blueberries bring pops of sweetness and tartness, while the icing melts into every crevice, adding creamy vanilla notes that tie it all together.

Cooking Tips & Tricks

Here are a few tricks that’ll help make this recipe foolproof:

• Don’t let the butter fully melt into the dough before baking visible bits of cold butter mean flakier layers.
• Lightly flour your biscuit cutter or glass to prevent sticking.
• For taller biscuits, don’t twist the cutter when stamping them out.

What to Avoid

To keep your biscuits bakery-perfect, steer clear of these common mistakes:

• Overworking the dough, which can lead to dense biscuits.
• Using warm butter, which ruins the flaky layers.
• Overbaking, which dries out the centers.

Nutrition Facts

Servings: 6
Calories per serving: 310

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Make-Ahead and Storage Tips

You can totally prep the biscuit dough a day ahead and store it in the fridge. Want to freeze them? Cut them out and freeze unbaked. Just pop them in the oven straight from the freezer, adding a few extra minutes to bake time. Leftover baked biscuits keep well in an airtight container for up to 3 days and reheat like a dream in the microwave or toaster oven.

How to Serve Bojangles Bo-Berry Biscuits

These are a treat all on their own, but if you’re feeling fancy, pair them with a mug of coffee or a scoop of vanilla ice cream. Add a sprinkle of lemon zest or crushed nuts on top for extra flair.

Creative Leftover Transformations

• Breakfast Sandwich: Slice one open and add a fried egg and cheese.
• Dessert Shortcake: Top with whipped cream and extra berries.
• Sweet Biscuit Pudding: Cube leftovers and bake into a creamy dessert.

Additional Tips

• Chill your mixing bowl and butter for even better flakiness.
• Use a light hand with the icing for a beautiful drizzle look.
• Want extra blueberry flavor? Add a few mashed berries to the icing.

Make It a Showstopper

Stack biscuits on a pretty platter with a light dusting of powdered sugar and a few fresh blueberries scattered around. Serve warm, with icing glistening, and watch the compliments roll in.

Variations to Try

• Lemon Bo-Berry Biscuits: Add lemon zest to the dough and icing.
• Strawberry Twist: Swap blueberries for diced strawberries.
• Chocolate Chip: Trade berries for mini chocolate chips.
• Honey-Glazed: Use honey instead of icing for a rustic finish.
• Savory-Sweet: Add a pinch of rosemary or thyme for contrast.

FAQ’s

1. Can I use fresh blueberries instead of frozen?

Yes, just fold them in gently to avoid crushing them.

2. Can I make these gluten-free?

Absolutely! Use a 1:1 gluten-free baking flour blend.

3. How do I store leftovers?

Keep them in an airtight container at room temp for up to 3 days.

4. Can I freeze the biscuits?

Yes, freeze before baking for best results.

5. What if I don’t have buttermilk?

Make your own with milk and lemon juice or vinegar.

6. Can I double the recipe?

For sure. Just make sure to work in batches when baking.

7. What’s the best way to reheat them?

A quick 15 seconds in the microwave or a few minutes in a toaster oven.

8. Can I add other fruits?

Definitely. Try raspberries or chopped cherries.

9. Why is my dough sticky?

It’s okay if it’s a little sticky. Just flour your surface and hands.

10. Do I need to refrigerate the icing?

Nope, just store leftovers in a sealed container at room temp.

Conclusion

So there you have it the ultimate Bojangles Bo-Berry Biscuits that taste just like the real deal, maybe even better. They’re warm, flaky, filled with juicy bursts of blueberries, and topped with that iconic icing that makes you close your eyes and smile. Trust me, you’re going to love this. Happy baking!

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