These flaky, tender Bojangles-inspired blueberry biscuits are bursting with blueberries and drizzled with warm honey butter for a Southern flair your family will love. The trick to getting light, fluffy layered buttermilk biscuits is to use very cold butter, and to avoid over mixing the dough. Let’s make them!
While I can whip together a flaky buttermilk biscuit with my eyes closed for dinner any night of the week, you can do the same for breakfast or brunch with these amazing blueberry biscuits.
If you’re from the South, you’re likely familiar with Bojangles and their famous biscuits. This fast-food chain specializes in fried chicken and buttermilk biscuits that are fan favorites. Their made-from-scratch offerings include a blueberry version, nicknamed “Bo Berry Biscuits.”
Their recipe inspired me to try my own blueberry biscuits, with a few differences. These are square biscuits, not round, and instead of sweet icing, they are drizzled with melted butter and honey. I could live off bread and biscuit recipes made from scratch, they’re the best comfort food.
Also, for these flaky buttermilk biscuits, there’s no need to use a biscuit cutter the dough is cut directly in the pan.
Of course if won’t hurt to add a drizzled icing if you’re craving a bo berry biscuit. If you love blueberries and icing, then you’ll also need to try a blueberry pull apart bread with a lemon icing. If blueberries aren’t available, try making strawberry biscuits.
The trick to getting layered flaky biscuits is to use very cold butter and to avoid over mixing the dough. This is not only true when you are adding fruit, but also for homemade cornbread biscuits.
Why you’ll love homemade flaky biscuits
- Recipes with buttermilk makes the best biscuits
- Stacking the dough creates a thick and flaky biscuit
- Tender and soft, these are the perfect biscuits for spring
- The warm honey butter adds extra deliciousness
- Easy instructions included to make them ahead of time
What you’ll need for blueberry biscuits
Blueberries – use fresh or frozen blueberries to add sweet, juicy flavor. If using frozen, don’t let them thaw or your dough will turn purple. Learn some tricks for how to keep blueberries fresh.
Buttermilk – this tangy milk activates the baking soda. If you don’t have buttermilk, add a tablespoon of lemon juice or vinegar to a 1 cup measuring cup and fill with milk. Let it sit for five minutes.
Butter – I use unsalted, just make sure it’s cold.
Flour – regular all-purpose flour creates a tender biscuit.
Baking powder and baking soda – provide the lift that results in tall, flaky bread.
Honey – to combine with butter for the drippy topping.
Pantry staples – sugar and salt
Step 1: Preheat your oven to 425° and butter an 8-inch square baking pan.
Step 2: Combine the dry ingredients — flour, baking powder, baking soda, salt and sugar. Cut very cold butter into pieces and add to the flour mixture using a pastry cutter, a fork, or your fingers. Fold in the blueberries.
Step 3: Stir in the cold buttermilk with a spatula or wooden spoon and combine until there is no loose flour.
Step 4: Place the dough on a floured work surface. Using your hands, form it into a loaf, about 8 inches by 4 inches. Try to handle the dough as little as possible. Cut it into three slices and stack them on top of each other. Using a rolling pin or your hands, gently form the stack into a rectangle and repeat the process three to four times.
Stacking and restacking the dough will create lots of flaky layers in your finished biscuits. The goal is to keep the butter cold, so handle the layers as little as possible.
Pro tip: A silicone baking mat is a great surface for working with biscuit dough.
Step 5: Place the biscuit dough into the prepared pan and spread it into the corners with a spatula. Spray a bench scraper or knife with cooking spray before cutting the dough into twelve equal squares — two cuts by three cuts.
Step 6: Bake for 40-45 minutes until golden brown.
Step 7: To make the honey butter, combine the honey, butter and salt in a small bowl. Melt the mixture in the microwave and drizzle over the biscuits.
Pro tip: If you’re out of buttermilk, you can make it from scratch. To make homemade buttermilk, add 1 tablespoon of vinegar or lemon juice to a 1 cup measuring cup and fill it with milk. Let the liquid rest for 5 to 10 minutes until slightly thickened and somewhat curdled.
How to make a powdered sugar glaze
If you prefer a powdered sugar glaze over honey, just start with 1 cup of powdered sugar and whisk in 1-2 tablespoons milk or half-and-half until it’s the consistency you want. Add ½ teaspoon of vanilla and then drizzle over the biscuits after they have cooled slightly.
You can add a little lemon zest to the the icing to perk it up a bit. If the glaze is too runny, add more powdered sugar, and if it is too thick, add a little more milk.
- Try adding a powdered sugar glaze instead of the honey glaze
- Add some lemon zest to the dough with the blueberries
- Use strawberries, raspberries or blackberries instead of blueberries
If you love copycat recipes, then you’ll love my recipe for Red Lobster’s cheddar bay biscuits.
FAQs and tips for making Southern homemade biscuits
Can I make flaky buttermilk biscuits ahead of time?
Yes you can make these in advance. Once you have place the biscuit dough in the pan, cover tightly with plastic wrap and refrigerate for up to 24 hours.
Can I substitute other berries?
If you’d like to experiment, try using fresh chopped strawberries, raspberries, blackberries or a mix of different berries. All of them would taste delicious in this recipe.
Can I add lemon zest or orange zest?
If you’d like to add a zesty citrus flavor to your biscuits, stir in the zest from one lemon or orange when you add the blueberries. Be careful to avoid the white, bitter pith.
How do you freeze blueberries?
Blueberries freeze so well, just wash and let them dry on a baking sheet. Then freeze them on the cookie sheet. Once frozen, remove and place in a freezer bag. They will last much longer if you can vacuum seal them.
Why do you need buttermilk for biscuits?
The acidity in the buttermilk reacts with the baking powder and baking soda to make them rise.
What do you do if you don’t have buttermilk?
You can add a tablespoon of lemon juice or vinegar in a 1 cup measuring cup and fill with milk. Let it sit for five minutes.
Can I use milk instead of buttermilk?
If you use milk, you will not get the same results because of the lack of acidity. Add some lemon juice or vinegar to milk and let is sit for five minutes and use that when you don’t have buttermilk.
Is it ok to make blueberry biscuits with very large blueberries?
The size of the blueberries won’t matter for biscuits, you’ll just have some bites with more blueberry taste than others
What goes with Blueberry Biscuits?
If you love biscuits, here are some different options
Looking for more blueberry recipes? Try these.
Crumb topped Blueberry Muffins
Blueberry Cobbler with hints of lime and coconut
Glazed Peach Cake with Blueberries
Creme fraiche Blueberry Scones
If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.
Southern-Style Bojangles Blueberry Biscuits
- 3 ½ cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ cup sugar
- ½ teaspoon salt
- 16 tablespoons butter cold, cut into pieces
- 1 ⅔ cups buttermilk
- 1 ½ cups blueberries
- 2 tablespoons butter
- 1 tablespoons honey
- pinch salt
- Preheat oven to 425º. Butter an 8 inch square baking pan.
- In a large bowl whisk together flour, baking powder, soda, salt and sugar. Add cold butter and incorporate with a pastry cutter or pinch with your fingers. Add blueberries and toss.
- Add cold buttermilk and and gently stir with a rubber spatula until there is no loose flour. Place on a floured surface and use your hands to form into a loaf. Cut into 3 sections and stack on top of each other. Pat into a rectangle and repeat.
- Place in prepared pan and spread into the corners with a spatula. Spray a bench scraper or knife with cooking spray and cut into 12 equal squares – two cuts by three cuts.
- Bake for 40-45 minutes until golden brown and a knife comes inserted in the center comes out clean.
- Melt honey butter mixture in the microwave for 20 seconds until melted.
- Allow biscuits to cool in pan for 5 minutes then turn onto a cooling rack and brush with melted honey butter.
Barbara’s Tips + Notes
- For the best biscuits, start with very cold butter
- Do not over mix the dough
- You can use fresh or frozen blueberries
- Try adding a powdered sugar glaze instead of honey by adding 1-2 tablespoons of milk to a cup of powdered sugar and a ½ teaspoon of vanilla.