When I moved to Texas, I had Bojangles for the first time. The chicken is next level but those bo berry biscuits put me in a chokehold boos. They are some of the most tender biscuits I’ve had from a fast food restaurant. I just had to make a dupe at home. This blueberry biscuits recipe is buttery, soft and full of blueberry flavor plus that glaze takes it over the top.
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Blueberry Biscuit recipe ingredients
- All-Purpose Flour: This is our biscuit base. Feel free to swap in a gluten-free cup-for-cup option here. Just fyi, the texture might change slightly.
- Baking powder and baking soda: Make sure you check expiration dates on these before using. Fresh leavening is needed to make these rise.
- Granulated Sugar: You can also swap in brown sugar here.
- Kosher Salt: You can also use table salt but tone down the amount.
- Cold Buttermilk: DIY buttermilk by adding tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 10 minutes before using.
- Melted Butter: Unsalted is best since we add salt to the dough but if you only have salted, just remove the kosher salt.
- Fresh Blueberries: – We make sure these are rinsed and dried so the dough stays light. Frozen is fine here too. Don’t thaw before adding.
- Glaze ingredients – This is a classic glaze made with powdered sugar, vanilla and milk. Nothing too deep and totally optional if you don’t want it.
How to Make Blueberry Biscuits
These step-by-step photos show how to make sweet blueberry biscuits, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Blueberry Drop Biscuits Recipe
1. Whisk the dry ingredients together in a bowl
Mix until evenly combined.
2. Stir the melted butter into the buttermilk
Use a fork until the mixture looks curdled with little butter bits throughout.
3. Fold the blueberries and buttermilk mixture into the dry ingredients
Stir gently just until a shaggy dough forms.
4. Scoop the biscuit dough onto the prepared baking sheet
Leave a little space between each biscuit before baking.
5. Bake your homemade blueberry biscuits until lightly golden brown on top
Brush them with melted butter as soon as they come out of the oven.
6. Whisk the vanilla glaze ingredients together until smooth
Drizzle the glaze over the warm biscuits before serving.
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Full Blueberry Biscuits Recipe
Blueberry Biscuits Recipe
These blueberry biscuits are tender, buttery, and filled with juicy berries in each bite plus a simple vanilla glaze on top sets it off! If you love Bojangles Bo Berry biscuits, you will adore these even more!
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Servings: 8 large biscuits
Ingredients
For the Biscuits
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1 cup buttermilk cold
- 12 tablespoons unsalted butter melted, divided
- 1 ½ cups fresh blueberries about 1 pint container, rinsed and dried
For the Glaze
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 2 teaspoons milk
Instructions
- Preheat the oven to 425°F and place the oven rack to the middle position. Line a baking sheet with parchment paper and lightly grease it with nonstick baking spray.
- Place the flour, baking powder, baking soda, sugar, and salt in a large bowl and whisk to combine.
- Place buttermilk and 8 tablespoons melted butter in a small bowl or measuring cup and stir with a fork until the butter forms small clumps and the mixture looks curdled (you should see bits of butter throughout). Add the buttermilk mixture and blueberries to the flour mixture and stir gently with a spatula just until the ingredients are incorporated and a shaggy dough forms.
- Using a greased ½ cup measure or #12 scoop, scoop the dough onto the prepared baking sheet, 1 inch apart.
- Place the pan in the oven and bake for 19-21 minutes, rotating the pan once halfway through, until the tops are light golden brown.
- Remove from the oven and brush generously with the remaining 4 tablespoons melted butter. Allow to cool for 5 minutes.
- While cooling, prepare the glaze by whisking the ingredients in a small bowl until smooth. Drizzle glaze on top of the biscuits and serve warm.
Notes
To make sure your buttermilk is super cold, place it in the freezer for about 10 minutes before stirring in the butter.
They should stay at room temp for about 2 days or you can put in the fridge for longer keeping.
To reheat, I like to wrap leftovers in foil and warm them in a 300 degree oven for about 10 minutes.
Nutrition
Calories: 336kcal | Carbohydrates: 39g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 500mg | Potassium: 103mg | Fiber: 2g | Sugar: 13g | Vitamin A: 591IU | Vitamin C: 3mg | Calcium: 106mg | Iron: 2mg
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Recipe tips
- Keep it Cold: Place the buttermilk in the freezer for about 10 minutes before stirring in the cold butter.
- Dry your blueberries: Make sure they are dry and not wet before going into your dough. In fact, I like to toss them in a little flour before adding to the dough.
- Brush with butter: This gives flavor and also helps with that nice golden finish.
What to serve with copycat bo berry biscuits
- Holiday Brunch: Pair these biscuits with honey glazed ham, deviled eggs and ambrosia.
- Southern Breakfast for Dinner Type Vibes: Serve up some chicken and waffles, funeral potatoes, and cheese grits.
- Pastry Spread: Bake some lemon pound cake and easy cinnamon rolls to pair along with these biscuits for a fun spread.
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I am about to bake a double batch. Any advice for freezing them?
You can freeze them two ways. If you want to freeze before baking, scoop or shape the biscuits, place them on a lined baking sheet, and freeze until solid. Then transfer to a freezer bag. Bake straight from frozen, just adding a few extra minutes to the bake time.
If you’re freezing after baking, let them cool completely first. Wrap tightly and store in an airtight container. Reheat in a 300°F oven until warmed through so they stay tender and don’t get soggy.
Either way works great.
I just made these for a treat during the ice storm we are having. So simple and delicious! My family devoured them! Thanks for the recipe!
You’re so welcome, glad everyone enjoyed them!
Sooo goood!!!! Thank you for the recipe. Can I double the recipe?
So happy you loved it!! Yes, you can double the recipe for sure!
These biscuits are bangin! Packed with blueberry and the perfect biscuit texture. And that glaze on top is just the right touch. They were gone 5 seconds after I put them out, absolute hit!
Yay! So happy to hear that!
These biscuits are great! I will only add 1 cup blueberries next time because they were coming out the sides and completely covered the bottoms of my biscuits. They of course were still delicious! I also brushed an egg wash on top and they had a nice brown color. Thanks for a great recipe!
Thanks so much, doll!