What better way to spend a snowy holiday morning than to remake some homemade Bojangles’ Bo-Berry Biscuits. If you’ve ever been to North Carolina, Bojangles are ubiquitous. Kinda like Dunkin’ Donuts in the north, or Starbucks, well… everywhere. I’ve come to love it’s greasy goodness from the fried chicken down to the last crumb of my Cheddar Bo’. And not much is better than indulging on a warm, sticky Bo-Berry biscuit.. So let’s see if we can remake these.
This recipe was adapted from BakeLikeAPro Youtube channel. Link to the recipe video:
2 cups all-purpose flour
⅓ cup granulated sugar
1 cup milk (I used skim)
5 Tbsp butter (save 1 Tbsp for brushing biscuits)
1 tsp salt
4 tsp baking powder
1 cup fresh blueberries
1 cup confectioners sugar
1 tsp vanilla
1 tsp lemon juice
1-2 Tbsp water
I began by cutting the 4 Tbsp of butter into the flour. You can use a pastry cutter if you have one to get the butter into little pieces about the size of corn kernels. Then whisk in the other dry ingredients before folding in the milk to create a dough. Don’t overwork the dough, just fold until it comes together. I needed to add a little extra flour since it was too wet. Also, I used skim milk, but you can use a thicker milk (ex. 2% or whole) for a richer biscuit.
After the dough comes together, fold in the blueberries on a floured surface. Heat the oven to 450F and cut out the biscuits to place on a baking sheet. Brush the biscuits with 1 Tbsp melted butter before baking. Bake for around 10 minutes while you make the icing. This recipe makes about 10 biscuits.
Now these biscuits aren’t quite as rich as Bojangles’ Bo-Berry Biscuits, but on the plus side: they’re healthier! If you’re craving Bojangles but aren’t able to make it there, try out this recipe for a healthy Bo-Berry biscuit imitation.
Imitation Blueberry Biscuit(w/ icing):
Fat: 6g (4g saturated)
Carbs: 34g (15g sugar)
Bojangles Bo-Berry Biscuit(w/ icing):
Fat: 16g (8g saturated)
Carbs: 48g (17g sugar)