BLUEBERRY BISCUITS BOJANGLES RECIPES

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COPYCAT BOJANGLES' BO-BERRY BISCUITS RECIPE | TOP SECRET ...



Copycat Bojangles' Bo-Berry Biscuits Recipe | Top Secret ... image

If you like Bojangles’ famous flakey buttermilk biscuits, then you’ve got to be a fan of the chain’s popular Bo-Berry Biscuits. Bojangles’ transforms their great top-secret buttermilk biscuit recipe into a popular dessert item by adding blueberry bits and a drizzle of sweet glaze over the top. Really good just got better. The basic recipe here for the biscuits is the same as my clone for Bojangles’ Buttermilk Biscuits, because I wouldn’t want to change a thing. The new secrets you’ll get here are for the glaze and a handy trick for getting the dried blueberries chopped into little bits without making a sticky mess. I suggest margarine for a fluffier final product, but you can replace the margarine with butter if you want more butter flavor in the biscuits. Just as with the plain buttermilk biscuits recipe, make sure all your ingredients are cold and your oven is very hot. And don’t overmix or overwork the dough if you want flakey, fluffy biscuits that look and taste just like the real ones.

Provided by Todd Wilbur

Total Time 1 hours 50 minutes0S

Prep Time 35 minutes0S

Cook Time 1 hours 20 minutes0S

COPYCAT BO-BERRY BISCUITS RECIPE | MYRECIPES



Copycat Bo-Berry Biscuits Recipe | MyRecipes image

Enjoy the Bojangles favorite whenever the craving strikes with our easy-to-follow copycat Bo-Berry Biscuit recipe. These indulgent blueberry biscuits feature freeze dried blueberries rather than fresh because the freeze dried berries provide a perfect pop of blueberry flavor without bursting and adding excess juices to your dough. (You can find freeze dried berries at grocery stores like Whole Foods and online.) To make your Bo-Berry biscuits ahead of time, simply prepare the dough, cut into circles, and freeze the unbaked biscuits for up to one month. 

Provided by Sarah Epperson

Total Time 35 minutes

Yield Serves: 8 (serving size: 1 biscuit)

Number Of Ingredients 9

3 tablespoons unsalted butter, melted, divided
2 cups (about 8 1/2 oz.) self-rising flour, plus more for work surface
¼ cup granulated sugar
1 teaspoon kosher salt
½ cup (4 oz.) unsalted butter, frozen
1 cup freeze-dried blueberries
1 cup buttermilk
2 cups (about 8 oz.) powdered sugar
3 tablespoons fresh lemon juice (from 1 lemon)

Steps:

  • Prepare the Biscuits: Preheat oven to 475°F. Brush a 10-inch cast-iron skillet with 1 tablespoon of the melted butter. 
  • Whisk together flour, sugar, and salt in a large bowl until combined.
  • Using a box grater, grate the frozen butter into the flour mixture, and lightly toss to coat butter with flour. Fold blueberries into flour mixture until evenly distributed. Gently stir in buttermilk with a wooden spoon until dough is formed. Do not overmix.
  • Transfer dough to a lightly floured surface. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Fold dough in half so short ends meet. Repeat process 1 more time. 
  • With a floured 2 1/2-inch round cookie cutter, cut out biscuits and place in buttered cast-iron skillet. Use the leftover scraps to make 1 more biscuit, and add to skillet. Bake in preheated oven until tops are golden, about 15 minutes. Brush tops of biscuits with remaining 2 tablespoons melted butter. Let cool 5 minutes in skillet. 
  • Meanwhile, prepare the Glaze: Stir together powdered sugar and lemon juice in a small bowl until smooth. Drizzle glaze on top of biscuits and serve. 

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If you like Bojangles’ famous flakey buttermilk biscuits, then you’ve got to be a fan of the chain’s popular Bo-Berry Biscuits. Bojangles’ transforms their great top-secret buttermilk biscuit recipe into a popular dessert item by adding blueberry bits and a drizzle of sweet glaze over the top. Really good just got better. The basic recipe here for the biscuits is the same as my clone for Bojangles’ Buttermilk Biscuits, because I wouldn’t want to change a thing. The new secrets you’ll get here are for the glaze and a handy trick for getting the dried blueberries chopped into little bits without making a sticky mess. I suggest margarine for a fluffier final product, but you can replace the margarine with butter if you want more butter flavor in the biscuits. Just as with the plain buttermilk biscuits recipe, make sure all your ingredients are cold and your oven is very hot. And don’t overmix or overwork the dough if you want flakey, fluffy biscuits that look and taste just like the real ones.
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