Better Than Bojangles Bo Berry Biscuits
Today, I am unveiling a homemade marvel, an irresistible blueberry drop biscuit. These better-than-Bojangles blueberry biscuits are bursting with the natural sweetness of blueberries and buttery flakey love. Furthermore, they are so much better than a copycat recipe.
Why I Made This Recipe
There is a special place in my heart for biscuits. In fact, during my undergraduate years, I dedicated my experimental foods project to exploring dairy milk alternatives in drop biscuit recipes. You could say I’m a true “biscuit enthusiast.”
However, my reasons for creating this recipe go beyond my love for biscuits.
Blueberry Season: Blueberries are in season! What a great way to use up some of your latest summer blueberry hauls. However, when blueberries are not in season, I always have a bag of frozen blueberries in the freezer (it’s Jacob’s absolute favorite food). And, frozen blueberries work just as well in this recipe.
Easy: Perhaps it’s the countless times I made drop biscuits during that undergraduate experimental foods class, but making biscuits is a breeze. They are ready in under an hour with zero proofing time, chilling time, or any lengthy waiting time.
Even after devouring a multitude of biscuits that year, my love for them remains unwavering.
Comfort food Perfect for Sharing: Few things can rival the comfort of a warm biscuit slathered with butter.
Sure you could share a plate of box brownies, or break and bake cookie dough, but sharing a batch of made-from-scratch, freshly baked biscuits takes sharing to a whole new level of “caring”. Trust me, this recipe is a crowd-pleaser. I would know, I’ve shared these biscuits on numerous occasions.
Ingredients For Bo Berry Biscuits with Lemon Glaze
Biscuits
- Bread Flour or all purpose flour
- Baking Powder
- Kosher Salt
- Sugar
- Cold Butter
- Fresh or Frozen blueberries
- 2% milk or buttermilk
- Lemon Zest
- Vanilla extract
Sweet Lemon Glaze
- Lemon juice
- Powdered sugar
How to Make Bojangles Bo-Berry Biscuits with Lemon Glaze
Blueberry Biscuits
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Mix the dry ingredients in a large mixing bowl. Add the cold cubed butter to the dry ingredients using a pastry cutter or your fingers. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs the size of peas.
In a separate bowl, combine the wet ingredients into the bowl. Gradually pour the wet ingredients with the dry and gently mix with a rubber spatula or wooden spoon just until the dough starts to come together. The dough will be sticky and lumpy.
Gently fold in the blueberries.
Using a large spoon, or a 2” ice cream scoop, drop mounds of the dough onto the prepared baking sheet. Leave 2 inches of space between each biscuit.
Bake for 12-15 minutes or until the biscuits are lightly golden on the tops.
The Lemon Glaze
While the biscuits are baking, mix lemon juice and powdered sugar together.
Once the biscuits are finished baking, allow them to cool slightly, perhaps on a wire rack or a separate plate.
Using a spoon drizzle the glaze over the biscuits before serving you homemade biscuits.
Serving Suggestions
In this recipe, I change things up by adding a mouth-puckering lemony icing glaze. Here are some other easy ways to serve up these .
- Served simply, unglazed, with butter and honey
- Paired with blueberry preserves
- Alongside fresh blueberries or berries
- Served with a plain or sweet cream cheese
- Crumbled over a yogurt parfait
- The biscuit for a breakfast sandwich
- Unglazed alongside some golden brown fried chicken
- My favorite – Alone with coffee or tea!
How to Store This Recipe
Before storing these biscuits, allow them to cool completely.
- At room temperature, you can store the biscuits in an airtight container for 1-2 days.
- For refrigeration, keep them in the fridge for 4-5 days, maintaining their delightful taste and texture.
- Freezing is the best bet for extended storage. These biscuits can be frozen for up to 6 months.
- When you are ready to enjoy, take as many biscuits out as you would like and let them thaw at room temperature for 20 to 30 minutes. If desired you may reheat in the oven at 350degrees F for 5-7 minutes until warmed through.
Enjoy This Recipe? Try These Wonderful Recipes
From their buttery and flaky texture to the burst of blueberries in every bite to the mouth-puckering sweet glaze, these biscuits effortlessly blend comfort and indulgence in one bite.
Below are some other breakfast recipes you will love.
Blueberry Drop Biscuits with a Lemon Glaze
Equipment
- large bowl
- Small bowl
- rubber spatula
- wire cooling rack
- Baking Pan
Ingredients
- 2 cups bread flour or all purpose flour
- 1 tbsp baking powder
- 1 tsp kosher salt
- 1/3 cup sugar
- 1/2 cup cold, cubed salted butter
Wet Ingredients
- 1 tbsp lemon zest
- 3/4 cup 2% milk or buttermilk
- 1 tbsp vanilla extract
Add-ins
- 1 cup frozen blueberries or fresh blueberries
Lemon Glaze
- 2 tbsp lemon juice
- 1/2 cup powdered sugar
Instructions
Blueberry Biscuits
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Mix the dry ingredients in a large mixing bowl. Add the cold cubed butter to the dry ingredients using a pastry cutter or your fingers. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs the size of peas.
- In a small bowl, combine the wet ingredients into the bowl. Gradually pour the wet ingredients with the dry and gently mix with a rubber spatula or wooden spoon just until the dough starts to come together. The dough will be sticky and lumpy.
- Gently fold in the blueberries.
- Using a large spoon, or a 2” ice cream scoop, drop mounds of the dough onto the prepared baking sheet. Leave 2 inches of space between each biscuit.
- Bake for 12-15 minutes or until the biscuits are lightly golden on the tops.
Lemon Glaze
- While the biscuits are baking, mix lemon juice and powdered sugar together.
- Once the biscuits are finished baking, allow them to cool slightly, perhaps on a wire rack or a separate plate.
- Using a spoon drizzle the glaze over the biscuits before serving.
Nutrition
Hi, I'm Sarah Harper. I am a Registered Dietitian Nutritionist who loves to cook, eat, and talk about food! Here at The Addy Bean, you'll discover an array of flexitarian recipes. My mission is to inspire and encourage others to eat and explore the world of plant-based foods!
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