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!
Bojangles Blueberry Biscuit Recipe
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, Instead of a sweet icing, I like them 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. When you want a sweeter biscuit without icing, go with honey butter biscuits. Or if blueberries aren’t available, try making light as a feather biscuits with creme fraiche.
The flaky layers in these light and fluffy Southern biscuits are over-the-top. The trick to getting layered flaky biscuits is to use very cold butter and to avoid over mixing the dough.
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 Bo Berry Biscuits
For a complete list of ingredients, go to the Recipe Card below.
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.
Pro tip: If you’re out of buttermilk, you can make your own with just two ingredients. Here are three different methods for how to make your own buttermilk.
Butter – I use unsalted, just make sure it’s cold.
How to make this Blueberry Biscuits recipe
Step 1: Start with a hot oven
Preheat your oven to 425° and butter an 8-inch square baking pan.
Step 2: Start the dough
Step 3: Barely form a dough
Step 4: Create the layers
Stacking and re-stacking 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.
Step 5: Cut and bake
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: Finish with honey or a glaze
Powdered sugar glaze ingredients
- 1 cup Powdered Sugar
- 1-2 tablespoons Milk or Half-and-Half
- ½ teaspoon Vanilla
- Lemon Zest (optional)
Powdered Sugar Glaze for Blueberry Biscuits
1. Start with powered sugar and whisk in milk or half-and-half until it’s the consistency you want.
2. Add vanilla and then drizzle over the biscuits after they have cooled slightly.
3. 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.
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Bo Berry Biscuit
Ingredients
- 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
HONEY BUTTER
- 2 tablespoons butter
- 1 tablespoons honey
- pinch salt
Instructions
- 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.
Video
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.
Nutrition
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Kim says
The dough was very wet. I could have added more flour but then I would have over worked the dough. So I just put it in the pan and baked. There was no scoring it before baking. But it baked well and cut well after baking. I would bake this again.
Barbara Curry says
If the dough is too sticky to handle then add flour to the counter and gently work it into the dough. Since everyone measures flour a little differently, it’s best to add buttermilk just until the dough comes together. I’m glad they still turned out ok.
Timothy M Downton says
Hello,
I have made these biscuits many times and my family absolutely loves them. A big hit for my grand son who is eleven. I have learned just what to do from the first time I made them. I don’t use the honey in the icing. I make a double recipe for the icing because we liked a little more. So delicious with coffee!
Barbara Curry says
So glad these were a hit for your grandson. I go either way on the frosting, but my family prefers the icing over the honey glaze, but I prefer the glaze.