Blueberry Biscuits

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.

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

Step 1: Make the Dough

1

Place the flour, baking powder, baking soda, sugar, and salt in a large bowl and whisk to combine.

2

Add buttermilk and 8 tablespoons melted butter to 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).

3

Add the buttermilk mixture and blueberries to the flour mixture and stir gently with a spatula just until the ingredients are incorporated.

4

You should have a shaggy dough form.

5

Using a greased ½ cup measure or #12 scoop, scoop the dough onto the prepared baking sheet, 1 inch apart.

Step 2: Bake and Glaze

5

Place the pan in a preheated 425°F oven and bake for 19-21 minutes on the middle rack, rotating the pan once halfway through, until the tops are light golden brown. Remove from the oven and brush with the remaining melted butter. Cool for 5 minutes.

6

While cooling, prepare the glaze by whisking the ingredients in a small bowl until smooth.

7

Drizzle glaze on top of the biscuits and serve warm.

Recipe tips

1. Keep it Cold: Place the buttermilk in the freezer for about 10 minutes before stirring in the cold butter.
2. 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.
3. 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.

More biscuit recipes

• Southern buttermilk biscuits
• 7 Up biscuits
• Angel biscuits
• Butter swim biscuits
• Drop biscuits
• Cathead biscuits

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