Foodie-besties, let me spill the tea real quick: my sister stays texting me recipes she wants me to make for her. No “hello,” no “how are you,” just straight up, “When are you making those Boberry Biscuits again?” 🤳🏾 And honestly? I can’t even be mad. These sweet, buttery blueberry biscuits are legendary.
If you’ve never had the original Bojangles Boberry Biscuit, you’re in for a treat. Picture this: a soft, flaky buttermilk biscuit stuffed with juicy blueberries and drizzled with sugary glaze that makes you forget every other fast-food biscuit ever made. It’s part breakfast, part dessert, and part Southern comfort all in one bite.
And today, I’m giving y’all the keys to recreate this magic right in your kitchen.
What Are Boberry Biscuits?
Let’s start with the basics. The Boberry Biscuit is a Bojangles’ cult-favorite menu item. While their fried chicken might get most of the shine, the biscuits are the unsung heroes. A Boberry Biscuit is basically their classic buttermilk biscuit dough folded with blueberries and topped with icing.
They’ve got that perfect balance of buttery-salty dough with bursts of fruity sweetness. It’s not quite a scone, not quite a muffin—it lives in its own lane. That unique combo is why people drive miles just to get one fresh out the oven.
Why Make Them at Home?
Now, foodie-besties, you know I’m all about making things from scratch. Here’s why:
- Fresh Factor: Homemade biscuits are fluffier, fresher, and smell like heaven.
- No Drive-Thru Needed: No road trip or long lines. Just your oven and 25 minutes.
- Better Ingredients: You control the sugar, butter, and berries. Want organic? Want extra glaze? Go for it.
- Flexibility: You can switch things up (lemon zest, cinnamon, or different berries).
The Science of a Good Biscuit (Don’t Skip This Part!)
Here’s where I geek out for a second. Baking biscuits is all about technique.
- Cold Butter = Flaky Layers: When butter is cold, it melts in the oven, creating steam that puffs up the dough. That’s how you get layers instead of dense hockey pucks.
- Buttermilk = Tang + Lift: The acid in buttermilk reacts with baking soda, giving your biscuits extra rise and a tender crumb. It also balances the sweetness of the glaze.
- Gentle Handling: The more you knead, the tougher your biscuit. Treat that dough with love—mix until it just comes together.
This is why Boberry Biscuits hit different at Bojangles—and why yours will too if you follow these rules.
Ingredients Breakdown
Instead of just giving you the list, let me explain why each thing matters:
- Flour: All-purpose works fine, but Southern cooks swear by White Lily for the softest biscuits.
- Butter: Unsalted, cold, and cut into cubes. Some people freeze their butter and grate it—game changer.
- Sugar: Just enough to make the dough lightly sweet without turning it into cake.
- Blueberries: Fresh or frozen. Frozen actually bleed less into the dough.
- Buttermilk: For rise, tang, and tenderness. No buttermilk? Mix milk with vinegar or lemon juice.
- Glaze: Powdered sugar + milk + vanilla. Optional, but let’s be real—it’s not optional.
Tips from the Test Kitchen
- Keep everything cold. Pop your bowl and cutter in the fridge for 10 minutes before mixing.
- Don’t twist your cutter. Press straight down. Twisting seals the edges and stops them from rising tall.
- Glaze while warm. The biscuits soak it up just right when they’re fresh out of the oven.
- Make it a brunch star. Serve with fried chicken, bacon, or just black coffee.
Variations to Try
- Lemon Boberry: Add zest to the dough and juice to the glaze.
- Cinnamon Swirl: Mix cinnamon sugar into the glaze for a cinnamon-roll vibe.
- Mixed Berry: Strawberries + blueberries = summer biscuit heaven.
How to Store & Freeze
- Room Temp: Airtight container, up to 2 days.
- Fridge: Up to 5 days. Reheat in the oven, not the microwave, to keep the texture.
- Freezer: Cut unbaked biscuits, freeze on a tray, then bake straight from frozen.
FAQs About Copycat Boberry Biscuits
Do I need buttermilk?
Yes, but if you don’t have it, make a quick substitute with milk + vinegar.
Can I make them gluten-free?
Use a cup-for-cup gluten-free flour blend. Texture won’t be exactly the same, but still delicious.
What’s the difference between a biscuit and a scone?
Biscuits are fluffier, less sweet, and usually made with buttermilk. Scones lean denser and sweeter.
Can I make mini biscuits?
Absolutely—cut smaller rounds and bake for 9–11 minutes. Perfect for brunch boards.
Final Thoughts
Foodie-besties, I get why my sister was relentless about these biscuits. They’re flaky, buttery, blueberry-packed, and kissed with glaze. Honestly? They’re the kind of biscuit that makes you feel hugged from the inside out.
So next time someone in your family blows up your phone with a recipe request—take the hint. You might just stumble on your new signature dish.
And when you do make them, tag me @onepanafrica. I want to see your Boberry biscuit magic
Copycat Boberry Biscuits (Better Than Bojangles!)
Ingredients
- Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup granulated sugar
- ½ cup unsalted butter cold and cubed
- ¾ cup buttermilk plus 1–2 tablespoons more if dough feels dry
- 1 cup fresh or frozen blueberries keep frozen if using frozen
- Glaze
- 1 cup powdered sugar
- 2 –3 tablespoons milk or cream
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Cut in the cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs.
- Stir in the buttermilk until dough just comes together. Do not overmix.
- Gently fold in blueberries.
- Turn dough onto a lightly floured surface and pat into a 1-inch-thick rectangle. Cut out biscuits with a round cutter.
- Place biscuits on the baking sheet and bake 12–15 minutes, until golden brown.
- While biscuits bake, whisk together powdered sugar, milk, and vanilla until smooth.
- Drizzle glaze over warm biscuits before serving.
