Bo-Berry Biscuits (Bojangles Copycat)
Bo-Berry Biscuits are a Bojangles copycat recipe you’ll absolutely love! These sweet buttermilk biscuits burst with blueberries and are topped with a sweet glaze for a true treat.
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Have you been to Bojangles?
In my neck of the woods, they are super popular.
And we like to go to them, but with all 6 of us, it gets pricy.
So I like to make what I can at home to get our Bojangles fix.
Our favorite?
Bo-Berry Biscuits!
What are Bo-Berry Biscuits?
Bojangles is a fast food chain popular in the South.
Bo-Berry Biscuits are homemade buttermilk biscuits stuffed with blueberries and topped with a sweet glaze.
They are a customer favorite.
My homemade Bo-Berry Biscuits taste just like the Bojangles version.
Ingredients
To make these you’ll need:
- Flour– All purpose
- Sugar– Granulated
- Baking powder– For lift
- Salt
- Butter– Cold butter cut into small pieces
- Blueberries– Fresh
- Buttermilk– Don’t sub regular milk!
- Vanilla extract– The real stuff is best
- Heavy cream– Make sure you use this and not a lower fat dairy product
- Glaze ingredients– Powdered sugar, heavy cream, and more vanilla
How to Make
Making Bo-Berry Biscuits is pretty similar to making regular biscuits.
The big difference?
You fold in some blueberries.
To do it, whisk together the flour, sugar, baking powder, and salt in a large bowl.
Cut the butter into the dry ingredients using a pastry cutter or two knives until only pea sized pieces remain.
Stir in the blueberries.
Then stir in the buttermilk and vanilla extract until the dough just comes together.
Turn the dough out onto a lightly floured surface and roll it out until it is 1.5-2” thick.
Once it is the right thickness, use a circle biscuit cutter to cut biscuits.
Put the biscuits onto a baking sheet lined with parchment paper, making sure the biscuits are touching.
Repeat the process with the scrap dough until all has been shaped into biscuits.
Brush the tops of the biscuits with the heavy cream.
Bake the biscuits in a 425 degree oven for 18-22 minutes or until the biscuits are golden brown and puffed up.
Let the biscuits cool completely.
Once the biscuits are cool make the glaze by whisking together the powdered sugar, one tablespoon of heavy cream and vanilla extract in a medium bowl until smooth.
Add additional heavy cream until the desired consistency is reached.
Drizzle over the cooled biscuits.
Serve and enjoy!
Storing
Store any leftover biscuits in an airtight container on the counter for up to a day or so or in an airtight container in the fridge for up to a week.
Tips and Tricks
- Don’t overmix your biscuit dough. Mixing it too much will give you dense biscuits.
- No biscuit cutter? No problem! Use a glass instead.
- Let the biscuits cool completely before glazing them. If they are still warm, the glaze will just run right off.
Other Biscuit Recipes
Bo-Berry Biscuits are a spot on copycat of the Bojangles favorite!
Make them and enjoy!
Looking for other biscuit recipes?
Try these:
If you’ve tried these BO-BERRY BISCUITS, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Bo-Berry Biscuits (Bojangles Copycat)
Ingredients
For The Biscuits:
- 2 ½ cups all purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup cold butter cut into small pieces
- 1 cup blueberries
- 1 ¼ cups buttermilk
- ½ teaspoon vanilla extract
- 1-2 tablespoons heavy cream
For The Glaze:
- 1 cup powdered sugar
- 1-2 tablespoons heavy cream
- ½ teaspoon vanilla extract
Instructions
To Make The Biscuits:
- Preheat the oven to 425 F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
- Cut in the butter using a pastry cutter or two knives until only pea sized pieces remain. Stir in the blueberries
- Pour in the buttermilk and vanilla extract. Gently stir until the dough just comes together.
- Pour the dough out onto a lightly floured surface. Roll out until it is 1.5-2” thick, then use a circle biscuit cutter to cut biscuits and transfer to the prepared baking sheet, making sure the biscuits are touching. Repeat the process with the scrap dough until all has been shaped into biscuits.
- Brush the tops of the biscuits with heavy cream, then bake in the preheated oven for 18-22 minutes, or until the biscuits are golden brown and puffed up.
- Allow to cool completely.
To Make The Glaze:
- In a medium bowl, whisk together the powdered sugar, one tablespoon of heavy cream and vanilla extract until smooth. Add additional heavy cream until the desired consistency is reached.
- Drizzle over the cooled biscuits.
Notes
- Don't overmix your biscuit dough. Mixing it too much will give you dense biscuits.
- No biscuit cutter? No problem! Use a glass instead.
- Let the biscuits cool completely before glazing them. If they are still warm, the glaze will just run right off.
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.
