There’s something magical about biting into a warm, flaky Bojangles biscuit. As a Southern food blogger who’s spent years perfecting copycat recipes, I’m thrilled to share my tested-and-true method for recreating these iconic buttermilk biscuits at home. After countless hours in the kitchen and dozens of test batches, I’ve finally cracked the code to achieving that signature Bojangles texture and taste that has made their biscuits famous across the South.
Why You’ll Love This Copycat Bojangles Biscuit Recipe:
Growing up in North Carolina, Bojangles’ famous biscuits were a staple of my childhood. While nothing quite beats the convenience of hitting the drive-thru, these homemade biscuits come incredibly close to the original. They’re perfectly golden-brown on the outside, with dozens of flaky layers that pull apart effortlessly, and that distinctive buttery flavor that keeps fans coming back for more.
What Makes Bojangles Biscuits Special?
Before we dive into the recipe, let’s talk about what makes Bojangles biscuits unique. Unlike other fast-food biscuits, Bojangles biscuits are known for their:
- Exceptional height and layers
- Crispy, golden-brown exterior
- Tender, fluffy interior
- Rich buttermilk flavor
- Slight sweetness that balances the saltiness
The Secret to Perfect Bojangles-Style Biscuits:
After years of experimentation, I’ve discovered that the key to replicating Bojangles biscuits lies in three crucial elements:
- The right flour combination
- Proper lamination technique
- Specific baking temperature and timing
Ingredients You’ll Need:
For these copycat Bojangles biscuits, you’ll need:
- 4 cups self-rising flour (White Lily brand preferred)
- 1 cup cake flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup cold unsalted butter, cubed
- 2 cups cold buttermilk
- 1/4 cup heavy cream (for brushing)
- 2 tablespoons melted butter (for finishing)
Essential Equipment
To achieve the best results, you’ll need:
- Large mixing bowl
- Pastry cutter or food processor
- Rolling pin
- 3-inch biscuit cutter
- Large baking sheet
- Parchment paper
- Pastry brush
Step-by-Step Instructions:
1. Prepare Your Workspace
Start by preheating your oven to 450°F (232°C). Line a large baking sheet with parchment paper. The high temperature is crucial for achieving that signature Bojangles golden-brown exterior.
2. Mix the Dry Ingredients
In a large bowl, whisk together:
- Self-rising flour
- Cake flour
- Baking powder
- Baking soda
- Sugar
- Salt
This combination of flours is crucial for achieving the perfect texture. The self-rising flour provides structure, while the cake flour ensures tenderness.
3. Cut in the Butter
Using a pastry cutter or food processor, cut the cold butter cubes into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining. This step is critical for creating those flaky layers that Bojangles biscuits are famous for.
4. Add the Buttermilk
Pour the cold buttermilk into the flour-butter mixture. Gently stir until just combined. The dough will be shaggy and slightly sticky. Be careful not to overmix – this is one of the most common mistakes that can lead to tough biscuits.
5. The Lamination Process
This is where the magic happens:
- Turn the dough onto a lightly floured surface
- Gently pat into a rectangle about 1-inch thick
- Fold the dough into thirds, like a letter
- Pat out again and repeat the folding process twice more
- Finally, pat the dough to about 3/4-inch thickness
This lamination process creates those signature flaky layers that Bojangles biscuits are known for.
6. Cut and Arrange
Using a sharp 3-inch biscuit cutter, cut straight down without twisting (twisting seals the edges and prevents proper rising). Place biscuits on the prepared baking sheet with sides touching – this helps them rise higher and ensures soft edges.
7. Final Touches
Brush the tops with heavy cream for that perfect golden-brown color. This is a professional baker’s secret for achieving that beautiful finish.
8. Bake to Perfection
Bake at 450°F for 15-17 minutes, or until the tops are golden brown and the biscuits have risen significantly. Brush with melted butter immediately after removing from the oven.
Pro Tips for Bojangles-Style Success:
- Keep Everything Cold: Cold ingredients are crucial for flaky layers. I even chill my flour mixture and tools.
- Don’t Twist the Cutter: Press straight down and up when cutting biscuits to ensure proper rising.
- Touch the Sides: Place biscuits close together on the baking sheet – this helps them rise higher.
- Watch the Oven: Every oven is different, so start checking at 12 minutes to prevent over-browning.
Storing and Reheating:
These biscuits are best served fresh and warm, but you can store them:
- At room temperature for 1-2 days in an airtight container
- In the refrigerator for up to 5 days
- In the freezer for up to 3 months
To reheat:
- Wrap in foil
- Heat in a 350°F oven for 5-7 minutes
- Brush with melted butter before serving
Common Troubleshooting:
Biscuits Didn’t Rise Properly?
- Check your baking powder freshness
- Ensure you didn’t twist the cutter
- Verify oven temperature accuracy
Tough Biscuits?
- Avoid overworking the dough
- Make sure your ingredients were cold
- Check flour measurement accuracy
Serving Suggestions:
While these biscuits are heavenly on their own with just butter and honey, here are some Bojangles-inspired ways to enjoy them:
- Split and filled with fried chicken
- Drizzled with honey
- Served with country gravy
- Made into breakfast sandwiches
- Topped with butter and jam
Why This Recipe Works:
The combination of specific techniques and ingredients in this recipe helps achieve that distinctive Bojangles texture and flavor:
- The mixture of self-rising and cake flour creates the perfect texture
- Multiple lamination creates those signature flaky layers
- High baking temperature ensures proper rise and golden-brown exterior
- Buttermilk adds tanginess and helps create tender biscuits
Nutritional Information (Per Biscuit):
- Calories: 285
- Fat: 14g
- Carbohydrates: 35g
- Protein: 5g
- Fiber: 1g
- Sodium: 580mg
Conclusion:
Making Bojangles-style biscuits at home might seem daunting, but with this detailed recipe and technique guide, you can create beautiful, flaky, buttery biscuits that rival the original. Remember, practice makes perfect, and even if your first batch isn’t exact, they’ll still be delicious!
Don’t forget to tag me on social media when you try this recipe – I love seeing your creations! Have questions? Drop them in the comments below, and I’ll help you troubleshoot any issues you encounter on your biscuit-making journey.
FAQ
Q: Can I use all-purpose flour instead of self-rising flour?
A: Yes, but you’ll need to add 1½ teaspoons of baking powder and ½ teaspoon of salt per cup of all-purpose flour.
Q: Why is my dough too sticky?
A: The humidity in your kitchen can affect the dough. Add flour gradually while kneading until it reaches the right consistency.
Q: Can I make these ahead of time?
A: Yes! You can freeze the unbaked biscuits and bake them straight from frozen, adding 3-4 minutes to the baking time.
Remember to share this recipe with fellow Bojangles fans – there’s nothing better than bringing that famous Southern biscuit taste right to your own kitchen!
Bojangles biscuit
Notes
Ingredients:
For these copycat Bojangles biscuits, you'll need:- 4 cups self-rising flour (White Lily brand preferred)
- 1 cup cake flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup cold unsalted butter, cubed
- 2 cups cold buttermilk
- 1/4 cup heavy cream (for brushing)
- 2 tablespoons melted butter (for finishing)
Essential Equipment
To achieve the best results, you'll need:- Large mixing bowl
- Pastry cutter or food processor
- Rolling pin
- 3-inch biscuit cutter
- Large baking sheet
- Parchment paper
- Pastry brush
