Southern-Style Bojangles Blueberry Biscuits

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, then you also need to try a blueberry pull apart bread with a lemon icing. Or if blueberries aren’t available, try making strawberry biscuits.

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. 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.

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.

Flour – regular all-purpose flour creates a tender biscuit.

Pro tip: Not sure which is the best flour to use for biscuits, I’ve broken down all the pros and cons for bread flour vs all-purpose flour.

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

How to make biscuits from scratch

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 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.

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.

Powdered sugar glaze ingredients

• 1 cup Powdered Sugar
• 1-2 tablespoons Milk or Half-and-Half
• ½ teaspoon Vanilla
• Lemon Zest (optional)

How To Make aPowered Sugar Glaze

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.

Recipe variations

• 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. Place the biscuit dough in the baking 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?

As a classic breakfast food, try them with scrambled eggs and fried ham or bacon. They pair well with other egg dishes like salty-sweet Quiche with Figs and make-ahead Prosciutto Egg Cups.

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

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