Bojangles Blueberry Biscuit Recipe
Indulge in Bojangles' iconic blueberry biscuit at home.
Equipment
- Food processor
Ingredients
For the Biscuits
- 2 cups Self-rising flour
- 1 heaping tbsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- 1 tbsp Granulated sugar
- 1 ½ sticks Salted butter, cold, cut into the smallest cubes you can (12 tbsp)
- 1 cup Buttermilk
- 1 Egg
- 1 cup Blueberries Fresh or frozen
For the Glaze
- 1 ½ cups Powdered sugar
- 3 tbsp Lemon juice
- 1 tbsp Buttermilk
Instructions
- Preheat the oven to 400F.
- In a medium size mixing bowl, combine the self-rising flour, baking powder, baking soda, salt, and granulated sugar.
- Transfer the flour mixture to the bowl of a food processor and then pour in the cubed butter. Process on a medium speed until the butter is fully incorporated and the mixture is very crumbly. If you notice large clumps building up on the side, stop the processor and use a spatula to push them down then continue processing. Watch for the color to change from white to a light yellow.
- Return this mixture to the mixing bowl and add the buttermilk and egg. Stir with a spoon or spatula until well combined. The final dough will be very sticky, but should not be liquid.
- Pour the blueberries into the mixing bowl and use a spatula to gently fold them in. Be gentle so that not many berries pop.
- Flour a work surface (you can use either self-rising or all-purpose flour for this) and pour out the dough onto it. Dust the top of the dough with additional flour until you can pat it down without getting too sticky.
- Press the dough gently into a rectangle about 1 ½ inches tall and about 9 inches wide. Make it as even as you can. Cut the rectangle into 12 even squares.
- Grease a baking sheet. Take one biscuit square at a time and use your hands to gently smooth the edges into a circle and place on the baking sheet, leaving at least an inch between each biscuit.
- Bake for 12 - 20 minutes until lightly browned on top. Turn the pan around in the oven after 12 minutes to ensure even browning.
- Remove biscuits to a cooling rack and let them sit for 10 minutes.
- While the biscuits are cooling, prepare the glaze. Combine the powdered sugar, lemon juice, and buttermilk in a small mixing bowl and use a fork or whisk to whisk until smooth. After the 10 minute cooling time, put the baking sheet under the cooling rack or put the biscuits on a plate and drizzle generously with glaze.
- Serve immediately and enjoy. Cover any leftovers with foil or move to a zip top bag and store at room temperature for 2 days, or in the refrigerator for up to a week.