Breakfast
Bojangles Inspired Bo-Berry Biscuits
Tall flaky buttermilk biscuits studded with sweet blueberries and finished with a thin vanilla glaze for a bakery-style breakfast treat.
Inspired by Bojangles
Prep
25 min + 15 min chill
Cook
18 min
Serves
8 servings
Difficulty
Medium
Pantry match
Uses the current servings and temporary recipe changes.
Missing 13 ingredients
- • 1/2 cup dried blueberries
- • 1/3 cup hot water
- • 2 1/2 cups all-purpose flour, plus more for shaping
- • 1 tablespoon baking powder
- • 1/2 teaspoon baking soda
- • 1 teaspoon kosher salt
- • 2 tablespoons granulated sugar
- • 10 tablespoons cold unsalted butter, divided
- • 1 cup cold buttermilk
- • 1 teaspoon vanilla extract, divided
- • 1 cup confectioners' sugar
- • 2 tablespoons whole milk
- • 1 teaspoon lemon juice
View ingredient-by-ingredient match
- 1/2 cup dried blueberriesMissing
- 1/3 cup hot waterMissing
- 2 1/2 cups all-purpose flour, plus more for shapingMissing
- 1 tablespoon baking powderMissing
- 1/2 teaspoon baking sodaMissing
- 1 teaspoon kosher saltMissing
- 2 tablespoons granulated sugarMissing
- 10 tablespoons cold unsalted butter, dividedMissing
- 1 cup cold buttermilkMissing
- 1 teaspoon vanilla extract, dividedMissing
- 1 cup confectioners' sugarMissing
- 2 tablespoons whole milkMissing
- 1 teaspoon lemon juiceMissing
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Method
Recipe notes
This unofficial recreation pairs a laminated Southern-style buttermilk biscuit with berry pockets and a light glaze. Rehydrated dried blueberries offer concentrated flavor without releasing as much purple juice as frozen berries, helping the layers stay flaky and pale.
Planning, storage, and serving
Storage and reheating
Store fully cooled glazed biscuits airtight at room temperature for 1 day or refrigerate for up to 3 days. Rewarm unglazed or lightly glazed biscuits at 325°F; expect the icing to soften.
Make-ahead tips
Cut unbaked biscuits, freeze them solid on a tray, and store for up to 1 month. Bake from frozen at 425°F, adding 4 to 7 minutes, then butter and glaze while warm.
What to serve with it
- - Scrambled eggs
- - Country-style breakfast sausage
- - Fresh orange slices
Equipment needed
- - Box grater
- - 2 1/2-inch biscuit cutter
- - Parchment-lined sheet pan
Difficulty explained
Cold ingredients and quick folds create height, but overworking the berry-studded dough can compress the flaky layers.
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Nutrition facts
Updating nutrition…
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
Milk plus lemon juice
For each cup, combine 1 cup milk with 1 tablespoon lemon juice and rest for 5 minutes.
2% milk
Use the same amount of 2% milk for a straightforward lower-fat swap.
1-to-1 gluten-free baking flour
Use a commercial cup-for-cup blend that includes xanthan gum.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Wet berries streak the dough and glue layers together, so blot rehydrated fruit thoroughly.
- Twisting the biscuit cutter seals the sides and prevents the dough from rising tall and straight.
- Glazing biscuits straight from the oven melts the icing away; cool them for 10 minutes first.
Nutrition Context
- Butter and glaze provide most of the saturated fat and added sugar, while each biscuit supplies a modest amount of protein from flour and buttermilk.
- Pairing one biscuit with eggs or yogurt creates a more balanced breakfast than treating several biscuits as the full meal.
FAQ
Can I use fresh blueberries?
Small firm berries can work, but they release more moisture and streak the dough; freeze them first and fold very gently.
Why are my biscuits flat?
Warm butter, overworked dough, or twisting the cutter can prevent the layers from lifting.
Can I freeze the biscuits?
Yes. Freeze cut unbaked rounds and bake from frozen at 425°F, adding several minutes.
How thick should the glaze be?
It should fall from the whisk in a thin ribbon and remain visible on the biscuit instead of soaking in immediately.
Why use dried blueberries?
They provide concentrated berry flavor with less free moisture, preserving the biscuit's flaky structure.
What sides pair best with this dish?
Good pairings include Scrambled eggs; Country-style breakfast sausage; Fresh orange slices. Choose one or two based on how substantial you want the meal to be.