Bojangle's BoBerry Biscuits Recipe

A BoBerry Biscuit made from this recipe. 
One of the jobs I worked part-time in high-school as a teenager was for a little Charlotte North Carolina based Cajun chicken restaurant chain called Bojangles. One of the cult favorites on the menu is an item called BoBerry biscuits, made from their famous biscuits, baked with blueberries inside, then topped with icing. It's the country version of a English blue-berry scone. While I worked there I made car loads of these sweet delectable BoBerry treats, and so when I got around to cloning the recipe some twenty years later, I knew a few secrets behind the process and recipe.

You see the myth I'd like to bust is that it's actually blueberries, it's not. Technically they're not berries at all. Surprised? Bojangles actually has these buckets of pellets, yes you heard me right, pellets that deliver the blueberry flavor. In all seriousness they look just like rabbit food, long cylindrical blue pellets. Your guess is as good as mine when it comes to what they actually put in these pellets, but they do taste remarkably like blueberries when mixed with the biscuit dough and baked. Since I've never found such a product for sale in the grocery store I resorted to a more natural, less scary alternative, using dehydrated blueberries. However don't let that stop you from grabbing a couple BoBerry biscuits the next time you're driving through the south and see a Bojangles.


Boberry Biscuits:
  • 2¼ cups flour (plus additional for dusting)
  • 1¼ cups buttermilk
  • 1/3 cup of sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 2 tablespoons of vegetable shortening
  • 1 stick of cold butter (broken into 1/4 inch small chunks)
  • 3 oz of dried blueberries (Mariana brand “wild”)

  • 1 cup of sifted powdered sugar
  • 4 teaspoons of water
  • 1 teaspoon of imitation vanilla
  • ½ teaspoon of lemon juice

  1. Preheat oven to 450° F. 
  2. Mix dry ingredients, butter, shortening, then stir in buttermilk. 
  3. Add blueberries and continue to knead dough adding additional flour as necessary. 
  4. Move dough to floured cutting board and roll flat to about ¼ - ½ thick (or to desired thickness) and cut approximately 6 scones with a biscuit or cookie cutter. 
  5. Place in oven and bake for about 8 minutes. 
  6. Melt 1 tablespoon of butter in the microwave, and paint finished biscuits with pastry brush.
  7. Mix glaze ingredients in a bowl, and drizzle over biscuit with a fork. 


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