Best Ever Bojangles Biscuits Recipe – Buttery, Flaky & Irresistibly Delicious

Why You’ll Absolutely Love This Recipe Bojangles Biscuits

Oh, buttercups, let me tell you a little secret. These aren’t just any biscuits; these are my tribute to the legendary Bojangles biscuits, but with a homemade touch that’ll make your heart sing! Growing up in the South, Saturday mornings meant one thing: the smell of freshly baked biscuits wafting through the house. My grandma, bless her heart, had a way with biscuits that was pure magic. I can still picture myself, a tiny thing perched on a stool, watching her hands knead the dough with such love and care. The aroma of buttermilk and warm flour? Pure bliss!

Life gets busy, and sometimes that craving for a taste of home hits hard. That’s where this recipe comes in. It solves that very problem – bringing that iconic, comforting flavor of Bojangles biscuits right to your kitchen, anytime you desire. Imagine sinking your teeth into a biscuit that’s unbelievably flaky, with layers upon layers of buttery goodness, a hint of tang from the buttermilk, and just the right amount of richness. It’s a hug in every bite! Whether it’s for a cozy weekend brunch, a comforting side with dinner, or just because you deserve a little treat, these biscuits are guaranteed to be a hit. Ready to make some kitchen magic? Let’s get baking, buttercups!

Recipe Bojangles Biscuits Ingredients

Full Ingredient List

• 2 cups all-purpose flour, plus more for dusting
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, very cold and cubed
• 1 cup buttermilk, cold

Easy Ingredient Swaps & Simple Substitutions

Life happens, and sometimes you need to make a quick swap. No worries, buttercups, I’ve got you covered!

• Dairy-Free: Swap out the buttermilk for 1 cup of unsweetened almond milk or soy milk mixed with 1 tablespoon of lemon juice or apple cider vinegar. Let it sit for 5 minutes to slightly curdle before using. For the butter, use a good quality vegan butter stick that’s firm when cold.
• Gluten-Free: Use a gluten-free all-purpose flour blend. Make sure it’s a blend that includes xanthan gum or another binder to help with the texture. You might need to adjust the liquid slightly, so add buttermilk gradually until the dough just comes together.
• No Buttermilk?: If you’re out of buttermilk, you can make a quick substitute! For 1 cup of buttermilk, simply add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk (dairy or non-dairy). Let it sit for 5 minutes before using.

Smart Shopping & Savvy Savings Tips

Baking these delightful biscuits shouldn’t break the bank! Here are a few tips to keep things budget-friendly and fresh:

• Buy Butter in Bulk: Butter often goes on sale, especially around holidays. Stock up and freeze it! Frozen butter works wonderfully for biscuits – in fact, keeping it super cold is key!
• Check the Baking Aisle Sales: Keep an eye out for sales on flour, baking powder, and baking soda. These staples are often discounted.
• DIY Buttermilk: As mentioned above, making your own buttermilk substitute is a great way to save if you don’t use buttermilk often.
• Storage for Freshness: Store your flour in an airtight container in a cool, dry place. Baking powder and baking soda should also be kept airtight to maintain their leavening power. Butter, of course, should be stored in the refrigerator or freezer.

The Essential Equipment for This Recipe

• Large Mixing Bowl: You’ll need a spacious bowl to bring all your dry ingredients together. Stainless steel or glass bowls work best as they don’t react with ingredients.
• Pastry Cutter or Fork: This is crucial for cutting in the cold butter into the flour. A pastry cutter makes quick work of it, but a fork will do in a pinch – just takes a bit more elbow grease! Benefit: Creates flaky layers by keeping butter cold and distributed. Alternative: Use your fingers, but work quickly to prevent the butter from getting too warm.
• Baking Sheet: A standard baking sheet will do the trick. Benefit: Provides even heat distribution for consistent baking. Alternative: A cast iron skillet can also be used for a slightly crustier bottom.
• Parchment Paper (optional): Line your baking sheet with parchment paper for easy cleanup and to prevent sticking. Benefit: Prevents biscuits from sticking and makes cleanup a breeze. Alternative: Lightly grease the baking sheet.

How to Make Recipe Bojangles Biscuits: Step-by-Step Instructions

1. Get Started: Preheat your oven to a toasty 450°F (230°C). This high heat is key for those sky-high biscuits!
2. Combine Dry Ingredients: In your large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Make sure everything is nicely combined.
3. Cut in the Butter: Add the very cold, cubed butter to the flour mixture. Using your pastry cutter or fork, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Don’t overmix! Those little butter pieces are what create flaky layers.
4. Add Buttermilk: Make a well in the center of the flour mixture and pour in the cold buttermilk. Gently stir with a spatula or fork just until the dough comes together. It will be slightly sticky, and that’s perfectly fine! Again, do not overmix.
5. Turn Out and Knead Gently: Lightly flour your work surface. Turn the dough out onto the floured surface. Gently pat the dough into a rectangle about ¾ inch thick. Fold the dough in half, and pat it back to ¾ inch thickness. Repeat this folding and patting process 3-4 times. This creates even more layers!
6. Cut Out Biscuits: Use a 2-inch biscuit cutter (or a sharp knife) to cut out biscuits. Press straight down – don’t twist the cutter, as this can seal the edges and prevent them from rising properly. Reroll scraps gently and cut out more biscuits until all dough is used.
7. Bake to Golden Perfection: Place the biscuits on your prepared baking sheet, about 1 inch apart. Bake for 12-15 minutes, or until they are golden brown on top. Keep an eye on them – ovens vary!
8. Serve Warm: Let the biscuits cool for a few minutes on the baking sheet before serving. They are absolutely best enjoyed warm, slathered with butter, jam, or alongside your favorite Southern comfort food!

Prep time: 15 minutes

Cook time: 12-15 minutes

Expert Insights: Tips, Tricks, and Culinary Hacks for Success

Want to take your biscuits from good to absolutely glorious? Here are a few of my tried-and-true tips:

• Keep Everything COLD: I cannot stress this enough! Cold butter and cold buttermilk are essential for flaky biscuits. Cold ingredients prevent the butter from melting into the flour, creating steam pockets as they bake, which results in those beautiful layers. You can even chill your flour and bowl if you’re in a warm kitchen!
• Don’t Overmix the Dough: Overmixing develops gluten, which leads to tough, dense biscuits. Mix just until the dough comes together. It’s okay if it’s a little shaggy and not perfectly smooth.
• The Folding Technique is Your Friend: Folding the dough creates extra layers and lift. Those few folds make a world of difference in the final texture!
• High Heat is Key: Baking at a high temperature (450°F/230°C) helps the biscuits rise quickly and get that lovely golden-brown crust.
• Did you know? For extra tender biscuits, try using cake flour instead of all-purpose flour. It has a lower protein content, resulting in a more delicate crumb.

Recipe Swaps & Variations for Recipe Bojangles Biscuits

Once you’ve mastered the basic biscuit, the fun really begins! Let’s explore some delicious variations:

• Cheese Biscuits: Add ½ cup of shredded cheddar cheese (or your favorite cheese!) to the dry ingredients.
• Herb Biscuits: Stir in 2 tablespoons of finely chopped fresh herbs like chives, rosemary, or thyme to the dry ingredients for a savory twist.
• Sweet Biscuits: Add 2 tablespoons of sugar to the dry ingredients and brush the tops of the biscuits with melted butter and a sprinkle of cinnamon sugar before baking for a sweeter treat.
• Garlic & Herb Biscuits: Add 1 teaspoon of garlic powder and 2 tablespoons of chopped parsley or chives to the dry ingredients.
• Spicy Biscuits: Incorporate ½ teaspoon of cayenne pepper or red pepper flakes into the dry ingredients for a kick. You could also add some chopped jalapeños for extra heat and flavor!

Perfect Pairings: What to Serve with Recipe Bojangles Biscuits

These versatile biscuits are the perfect canvas for so many delicious pairings! Here are a few ideas to get you started:

• Classic Southern Breakfast: Serve them warm with creamy sausage gravy, scrambled eggs, and crispy bacon.
• Comforting Dinner Side: Pair them with fried chicken, pulled pork, or pot roast for a hearty and satisfying meal.
• Brunch Bliss: Create a biscuit bar with various toppings like jams, jellies, honey, butter, whipped cream, and fresh fruit.
• Soup & Stew Companion: Biscuits are wonderful for soaking up the flavorful broth of soups and stews.
• Sandwich Sensation: Split a warm biscuit and fill it with your favorite sandwich ingredients – think breakfast sandwiches with eggs and cheese, or lunch sandwiches with deli meats and veggies.
• Drinks: Sweet tea, coffee, or a cold glass of milk are classic Southern pairings. For a brunch gathering, mimosas or Bellinis would be lovely!

Storing Your Recipe Bojangles Biscuits

While these biscuits are truly best fresh from the oven, you might have some leftovers (though I doubt it!). Here’s how to store them:

• Room Temperature: Store cooled biscuits in an airtight container at room temperature for up to 2 days. They will lose some of their crispness, but will still be tasty.
• Refrigerator: For longer storage, keep biscuits in an airtight container in the refrigerator for up to 5 days.
• Freezer: To freeze biscuits, let them cool completely. Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2 months.
• Reheating: To reheat refrigerated or frozen biscuits, wrap them in foil and bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also microwave them for a quicker reheat, but they may become a bit softer. For frozen biscuits, you can bake them directly from frozen, just add a few extra minutes to the baking time.
• Leftover Hack: Biscuit Bread Pudding! If you have leftover biscuits that are starting to get a bit stale, don’t toss them! Use them to make a delicious bread pudding. Just cube the biscuits, soak them in a custard mixture, and bake until golden and bubbly. Waste not, want not, buttercups!

Printable Recipe Card

Best Ever Bojangles Biscuits Recipe

These homemade Bojangles-inspired biscuits are unbelievably flaky, buttery, and irresistibly delicious! Learn how to make these iconic Southern biscuits with this easy step-by-step recipe. Perfect for breakfast, brunch, or as a comforting side dish. Get ready to enjoy warm, sky-high biscuits that will bring joy to your kitchen!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Breakfast, Brunch, Side Dish

Cuisine American, Southern

Servings 12 biscuits

Calories 220 kcal

Equipment

• 1 Large Mixing Bowl For mixing dry ingredients and dough
• 1 Pastry Cutter or Fork For cutting in cold butter
• 1 Baking Sheet For baking biscuits
• 1 Biscuit Cutter (2-inch) For cutting biscuit shapes (or use knife)

Ingredients

  

Bojangles Biscuits

• 2 cups All-purpose flour plus more for dusting
• 1 tablespoon Baking powder
• 1 teaspoon Baking soda
• 1 teaspoon Salt
• 1/2 cup Unsalted butter very cold, cubed (1 stick)
• 1 cup Buttermilk cold

Instructions

 

• Preheat your oven to 450°F (230°C).
• In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
• Add the very cold, cubed butter to the flour mixture. Using a pastry cutter or fork, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
• Make a well in the center of the flour mixture and pour in the cold buttermilk. Gently stir with a spatula or fork just until the dough comes together.
• Lightly flour your work surface. Turn the dough out onto the floured surface. Gently pat the dough into a rectangle about ¾ inch thick. Fold the dough in half, and pat it back to ¾ inch thickness. Repeat this folding and patting process 3-4 times.
• Use a 2-inch biscuit cutter (or a sharp knife) to cut out biscuits. Place biscuits on a baking sheet, 1 inch apart.
• Bake for 12-15 minutes, or until golden brown on top.
• Let biscuits cool slightly before serving warm.

Notes

For dairy-free biscuits, use almond or soy milk with lemon juice for buttermilk and vegan butter sticks. For gluten-free, use a gluten-free all-purpose flour blend. Ensure all ingredients, especially butter and buttermilk, are very cold for best results. Do not overmix the dough to keep biscuits tender and flaky.

Keyword biscuits, bojangles biscuits, buttermilk biscuits, flaky biscuits, homemade biscuits

Nutrition Breakdown: Calories, Protein, Fats & More

(per biscuit, estimated)

• Calories: 220 kcal
• Protein: 4g
• Fat: 12g
  • Saturated Fat: 7g
• Carbohydrates: 25g
  • Sugar: 1g
• Sodium: 350mg

Disclaimer: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Recipe FAQ

• Can I use self-rising flour? I don’t recommend it for this recipe. Self-rising flour already contains baking powder and salt, and the ratios might not be quite right for these biscuits. For best results, stick with all-purpose flour and the specified amounts of baking powder and baking soda.
• My biscuits didn’t rise much, what went wrong? Likely culprits are: using warm butter (it needs to be very cold!), overmixing the dough (develops gluten and makes them tough), or using old baking powder/soda (they lose their leavening power over time).
• Can I make the dough ahead of time? It’s best to bake biscuits fresh for the best texture. However, you can prepare the dough up to the point of cutting out the biscuits, wrap it tightly in plastic wrap, and refrigerate for up to 2 hours. Bake as directed, adding a couple of extra minutes to the baking time if the dough is very cold.
• How do I get those flaky layers? Cold butter, minimal mixing, and the folding technique are key! Don’t skip any of those steps!
• Can I make these biscuits sweeter? Yes! For sweeter biscuits, add 2-3 tablespoons of sugar to the dry ingredients. You can also brush the tops with melted butter and sprinkle with sugar or cinnamon sugar before baking.
• What if I don’t have a biscuit cutter? No biscuit cutter? No problem! You can use a sharp knife to cut square biscuits. Just pat the dough into a square or rectangle and cut into squares. Or, use a drinking glass or jar lid – just make sure it has a sharp edge.

Happy Cooking & Share Your Results!

There you have it, buttercups! My treasured recipe for the most wonderfully buttery, flaky, and utterly irresistible Bojangles-inspired biscuits. I truly believe that baking is an act of love, and these biscuits are just waiting to bring warmth and joy to your kitchen and your table. They are simple enough for a weekday treat, yet special enough for any gathering.

Now, it’s your turn to sprinkle a little flour and create some magic! I can’t wait to hear how your biscuits turn out! Please, oh please, leave a comment below and let me know what you think. Did you try any variations? What did you serve them with? And don’t forget to share your gorgeous biscuit creations on social media! Tag me on Instagram and Pinterest – I absolutely love seeing your baking triumphs!

Happy baking, buttercups! What delicious adventure will you whip up next?