Biscuits are so delicious but so underrated! This southern staple is often overlooked, but when they’re made right, they can tie an entire meal together perfectly.
One of my favorite biscuits is the buttermilk biscuits from Bojangles! They’re perfectly fluffy but soft and delicious, with just the right amount of buttermilk.
I crave these biscuits so often that I decided to make a copycat version at home… and you can, too! The best part is, this copycat Bojangles biscuit recipe is even easier than the original.
Copycat Bojangles Biscuits
Fried chicken and biscuit fans from the southern east coast will definitely be familiar with Bojangles.
But if you’re from the west and have never heard of it, it’s a restaurant that’s best known for, you guessed it, their chicken and biscuits!
Whether you’re craving your favorite biscuits from Bojangles or if you’ve never tried them and want to see what all the fuss is about, you’ll really enjoy this recipe.
It tastes exactly like their classic buttermilk biscuits. These biscuits are perfect for breakfast with some bacon and eggs or classic southern style with some chicken and gravy.
You can even dress them up in something sweet like frosting and cinnamon. Trust me, this is a recipe you’ll be making again and again!
It’s rumored that the famous Bojangles biscuits take a whopping 48 steps to make. Thankfully, this copycat recipe has much fewer steps but is just as delicious.
It takes less than 30 minutes to prepare with just a few ingredients. You’ll be using self-rising flour, baking powder, confectioners’ sugar, shortening, buttermilk, and butter.
You might think, baking powder in biscuits?! Yep! Many recipes don’t use baking powder, so it might surprise you to know that this one uses two teaspoons.
That’s because these copycat Bojangles biscuits are extra fluffy, so baking powder is a must!
Get ready for some seriously good – and I mean southern-level good – buttermilk 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!
- We’re all used to greasing our pans or baking sheets with butter, but this is actually a big no-no for biscuits because the butter causes them to burn on the bottom. Grease your baking sheet with shortening instead.
- Chill your ingredients before mixing for even fluffier and tastier biscuits. This is actually how Bojangles makes their biscuits, and if you want your copycats to be just as tasty, it’s a good idea to follow their lead!
- Biscuit dough can be pretty sticky. When rolling out your dough, be sure to flour everything, including your work surface and your rolling pin and other utensils.
- Even though you’re going to need some extra flour, never add it directly to your dough. This can cause your biscuits to be flat and stiff, and you definitely don’t want that!
- Don’t overwork your dough! This is the first rule to making any bread or pastry soft and fluffy. Once you see that the dough is smooth, that’s enough kneading.
- Want perfectly round biscuits? Don’t forget to flour your biscuit cutter after every cut!
- With this recipe, your dough is going to rise and expand A LOT in the oven. Space out your biscuits evenly and at least two inches apart. A good tip to follow to save space on your baking sheet is to place the first biscuits in the middle!
- One of the best things about biscuits is how buttery they are. Make sure to brush butter on the tops right when your biscuits leave the oven! This allows the butter to seep down into your biscuits. Yum!
- Just like Bojangles, you’ll want to serve your biscuits warm. At any Bojangles restaurant, they only serve biscuits that were baked within the last 20 minutes. Once you’re done baking, give your biscuits just a few minutes to set, and then serve!
- These biscuits will be good enough to eat their own, but they’re even better with chicken, bacon and eggs, ham, or even sweets like cinnamon, frosting, or blueberries.
History of Bojangles
Bojangles Famous Chicken n’ Biscuits is a fast-food chain 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
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