Bojangles Biscuits Recipe

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Beautiful Bojangles Biscuits, they will go with pretty much anything. If you are a regular customer at Bojangles you’ll know that they offer over twelve different combinations that go with their buttermilk biscuits. You can either choose to recreate your favorite toppings using our homemade Bojangles biscuit recipe, or get creative and think of your own filling or topping

copycat Bojangles Biscuits

If you are looking for a true taste of the South then you are in the right place. Our favorite toppings are bacon, eggs and cheese or occasionally, if we are feeling hungry, we combine them with another southern delicacy, chicken fried steak, to make the ultimate Bojangles biscuit combination.

They are really versatile and super tasty. Let’s find out how to make them.

How To Make Bojangles Biscuit Recipe

Our Bojangles biscuit recipe relies on a few things to be a hit. They use two agents in order to ensure that they rise sufficiently. To do this you are going to need to use baking powder, and also some self-rising flour.  By using a combination of self-rising flour and then giving the rising another push with baking powder you can ensure tall and fluffy biscuits.

Baking powder needs an acid to give it a little extra oomph, so this comes from the buttermilk which you’ll also find in our recipe. Buttermilk also gives an ever so slightly sour taste, which is perfectly offset with the sugar that we also add.

The secret to achieving a delicious and authentic Bojangles biscuit is to make them a little flaky. There is a secret in this. You’ll notice that our recipe calls for some shortening. It is vital that you keep the shortening relatively cold and try not to handle it too much with your hands.

By leaving relatively coarse pieces of shortening you will create air gaps in your pastry which when cooked will rise to form flaky sections, which make these Bojangles biscuits absolutely delicious.

And the best bit?

No fancy equipment is required. With a bowl, a spoon, a cookie cutter and a tray for your oven, you are pretty much good to go.

Bojangles Biscuit Recipe

5 from 3 votes
Recipe by Laura Ritterman Course: BreakfastCuisine: AmericanDifficulty: Easy
Servings

12

servings
Prep time

8

minutes
Cooking time

12

minutes
Calories

280

kcal

Make these delicious buttermilk biscuits from Bojangles at home. This is the perfect copycat Bojangles biscuits recipe that you will enjoy.

Ingredients

  • 3 cups self-rising flour

  • 3 tablespoons of baking powder

  • 2 tablespoons of powder sugar

  • 1/2 cup shortening or lard (chilled for half an hour)

  • 1 1/4 cup buttermilk

  • ¼ stick of melted butter

Directions

  • Get your oven up to temperature whilst you prepare the dough. Set it to 440 degrees Fahrenheit.
  • Whilst the oven is warming up sieve the flour, powder sugar and baking powder into a large bowl. Ensure it is thoroughly mixed.
  • If you are using shortening then add it direct to the bowl, if using lard, grate it into the bowl. Using a large and blunt knife work the shortening around the bowl until it is roughly incorporated. Keep stirring and working.
  • Once you reach the stage where your flour and shortening mixture looks like ragged breadcrumbs, it is time to add the butter milk. Splash it in a quarter at a time and stir until you have a mixture that is just (only and just) sticking together.
  • Now is the time to use your hands (but remember we said not too much). Reach into the bowl and give your dough a couple of good squeezes and folds. There should be no dry flour.
  • Tip the dough ball out onto a floured counter and roll flat to a thickness of around 2 inches.
  • Cut the dough using the cookie cutter to form round biscuits. Place the biscuits between 1 – 3 inches apart on the baking sheet.
  • Place the baking sheet in the oven and bake your Bojangles biscuits for just over 10 minutes until they turn a deep golden color.
  • Remove from the oven, give them a little paint of melted butter and serve immediately with your favorite topping or filling.

Notes

  • If you want to make these biscuits a little ahead of when you need them, that is absolutely fine. They will keep for around 4 days in the refrigerator in an airtight container.

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Tips & Tricks

  • It’s often the case that folk don’t have self-rising flour, well if this is you don’t worry. As long as you have baking powder and plain old white flour, you’ll be all good. To make self-rising flour, just add 1 scant teaspoon of baking powder, for every 6oz of flour that you use. Our recipe calls for 18oz of flour so that’s three spoonful’s extra of baking powder.
  • For a flaky texture, don’t overwork your dough. The more you work it the finer and softer the shortening will become leading to heavy biscuits… And nobody likes a heavy biscuit.
  • Biscuits aren’t the juiciest of food and can sometimes be just a little dry. To get around this brush the biscuits with melted butter just before serving.
  • If you haven’t got commercial shortening you can always use lard as a substitute. It is a fat and works in exactly the same way. We find lard placed in the freezer and then grated into the recipe in the same quantities as shortening will work just as well.
  • Depending on the topping you choose, these Bojangles biscuits can make for a great breakfast on the go. If you have stored them and want to warm them just put them in a 200’ Fahrenheit oven for around 10 minutes until they get hot.
  • If you are looking for a little variation you could consider adding two or three tablespoons of blueberries to your dough. As the dough bakes the blueberries will break down and leak into the biscuits. They are a delicious with some whipped cream.

Ok now you know all of our secrets with the Bojangles biscuit recipe we had better show you how to make them: –

Conclusion

The two main secrets with our Bojangles biscuit recipe are; keep your shortening from melting, and ensure that you have enough rising agent to make them stand as tall as possible. Bojangles biscuits go really well with a whole host of things. From gravy to bacon to pimento cheese. What’s your Best Bojangles Biscuit recipe filling? Let me know in the comments below, I’d love to try it out.

One Comment

  1. hi – stumbled across your site – and found bojangles! I looked at the recipe and still wonder if perhaps they aren’t using cake flour? their biscuits are such a smooth fluffy thing with the best texture. self rising and baking powder does the job? i don’t live anywhere close to a bojangles anymore, but while i lived in south carolina for several years they were my favorite.

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