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!
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.