This buttermilk Bojangles biscuits recipe is hands down the best!
These bready delights are perfectly fluffy, buttery, soft, and delicious. I’m telling you, you’ll crave this copycat recipe more than the original.
Copycat Bojangles Biscuits
Bojangles is well-known for their fried chicken. But it’s their biscuits that are really worth waiting in line for.
Fluffy and buttery, they melt-in-your-mouth!
It’s rumored that the famous Bojangles biscuits take a whopping 48 steps to make. Thankfully, this copycat recipe does it in far less.
They take about 30 minutes and six ingredients. Trust me, it tastes exactly like the restaurant.
What’s the secret? Baking powder! It makes them extra fluffy.
So get ready for some southern-level good buttermilk Bojangles biscuits!
Tips & Tricks for Making the Perfect Buttermilk Biscuits
Not all biscuits are equal! If you want yours to be the best, follow these tips:
- Don’t grease with butter. Greasing pans or baking sheets with butter is actually a big no-no for biscuits. The butter causes them to burn on the bottom. So grease your baking sheet with shortening instead.
- Chill your ingredients. This step will create even fluffier and tastier biscuits. In fact, this is how Bojangles makes their biscuits. If you want your copycats to be just as delicious, follow their lead!
- Don’t overwork your dough! This is the first rule to making any bread or pastry soft and fluffy. Once the dough is smooth, stop kneading.
- Don’t directly add flour. Even though you’ll need some extra flour, never add it directly to your dough. This can cause your biscuits to be flat and stiff.
- Serve warm. At any Bojangles restaurant, they only serve biscuits baked within the last 20 minutes. So serve these immediately for the best results.
- Doctor up your biscuits. For a savory pairing, serve these biscuits with chicken, bacon and eggs, or ham. For a sweet treat, opt for homemade jam, Nutella, or berry sauce.
History of Bojangles
Bojangles Famous Chicken n’ Biscuits is a fast-food chain. They’re best known for their cajun fried chicken and buttermilk biscuits.
The first Bojangles joint was in Charlotte, North Carolina, which first opened in 1977. Just a year later, the first franchised restaurant opened.
Today, there are over 750 Bojangles across the southeastern US and in some mid-Atlantic states.
Even though Bojangles is a fast-food restaurant, their biscuits are made from scratch and are always served fresh out of the oven.
That’s probably why they sell so many of them! It’s said that on average, one Bojangles makes 1,000 biscuits over an 8-hour period.
The restaurant’s biscuits are so popular, they’ve actually made their menu so that 75% of the items have biscuits in them!
How to Make Bojangles Biscuits
Bojangles Biscuit Recipe
12
servings30
minutes199
kcalIngredients
3 cups self-rising flour
3 teaspoons baking powder
2 teaspoons confectioners’ sugar
1/2 cup shortening
1 1/4 cup buttermilk
melted butter, as needed
Instructions
- Preheat your oven to 450 degrees F.
- In a large bowl, mix together flour, baking powder, and confectioners sugar.
- Add shortening. With a spoon or knife, cut into the flour mixture until it is coarsely crumbled. Add buttermilk and stir gently.
- Knead dough until smooth.
- On a lightly floured surface, roll out your dough and use a biscuit cutter to form circles.
- On a baking sheet, place your biscuits at least two inches apart. Bake in the oven for 12 minutes or until golden brown.
- Take your biscuits out of the oven and brush over with melted butter.
- Serve.
I am a Northeast transplant to North Carolina since 2008. I promptly fell in love wth Bojangles biscuits. I have tried every biscuit recipe I could get my hands on to make good biscuits, to no avail. Even the homegrown southerners don’t make biscuits any longer.
I just tried this recipe. Wow!!! They truly taste like Bojangles biscuits. Kudos to you for posting this gem!
Just a quick thing about this specific recipe. from my time working as a biscuit maker at bojangles, I can say that we never used sugar or Baking soda, but instead yeast and a biscuit premix that adds the flavor.
Hi Porter, thanks so much for filling us in! That’s so interesting to know.