Bojangles Biscuits Recipe
Bojangles guards its real formula behind a 49-step in-store process. This copycat version nails the two things that actually matter — flour and fold technique — for the closest homemade match.
Flour
White Lily self-rising flour (~9% protein) means less gluten, more lift. Standard flour makes them chewy.
Fat
Keep shortening frozen until it hits the oven. Cold fat pockets steam mid-bake and push layers apart.
Fold
Pat and fold 2–3 times, never knead. Cut straight down — twisting the cutter kills the rise.
Classic Bojangles Biscuits Recipe
Ingredients
- White Lily self-rising flour 4 cups
- Baking powder 2 tsp
- Granulated sugar 2 tsp
- Vegetable shortening, frozen 3/4 cup
- Cold buttermilk 1¼–1½ cups
- Unsalted butter, melted 4 tbsp
Steps
- Preheat oven to 475°F. Chill the mixing bowl 10 minutes.
- Whisk flour, baking powder, and sugar.
- Cut in frozen shortening until pea-sized crumbs form.
- Stir in buttermilk just until shaggy — don’t overmix.
- Pat into a rectangle, fold in half twice. Repeat 3 folds total.
- Cut straight down with a floured cutter — no twisting.
- Bake 12–15 min until deep golden.
- Brush hot biscuits with melted butter immediately.
Bo-Berry Biscuits
Bojangles’ beloved Bo-Berry Biscuit is the classic dough studded with blueberries and finished in a sweet glaze.
Add to classic dough
- Blueberries, tossed in flour 3/4 cup
- Powdered sugar 1 cup
- Milk 2–3 tbsp
- Vanilla extract 1/2 tsp
Steps
- Fold berries in gently during the final dough fold.
- Pat, cut, and bake as classic — add 1–2 extra minutes.
- Whisk glaze to a pourable consistency.
- Drizzle over warm biscuits so the glaze sets.
Cinnamon Biscuits
Filling & glaze
- Light brown sugar 1/2 cup
- Ground cinnamon 1½ tbsp
- Butter, melted 3 tbsp
- Powdered sugar (glaze) 1 cup
- Milk (glaze) 2–3 tbsp
Steps
- After the final fold, pat dough into a ½-inch rectangle.
- Stir filling ingredients into a paste; spread over dough.
- Roll into a log, pinch the seam, slice into 10 rounds.
- Bake cut-side up at 450°F, 12–14 min.
- Cool 5 minutes, then drizzle with glaze.
Storage & Troubleshooting
Store baked biscuits airtight at room temp 2 days, or freeze unbaked and bake from frozen (+3–4 min). Reheat at 350°F, 6–8 min — skip the microwave.
