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
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.
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: –
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.
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.