Bojangles Blueberry Biscuits (Copycat Recipe) Easy

Introduction

Craving the taste of Bojangles at home? These Fluffy Blueberry Biscuits are simple to make and absolutely delicious. This copycat recipe yields tender, buttery biscuits bursting with sweet blueberries, perfect for breakfast or a snack. If you enjoy fruity desserts, you might also like this Lemon Blueberry Parfaits Recipe.

Ingredients

These Fluffy Blueberry Biscuits fill your kitchen with the irresistible aroma of warm berries and buttery pastry as they bake to golden perfection.

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 cup granulated sugar
• 1/2 cup frozen butter, grated
• 1 cup fresh blueberries
• 1 cup buttermilk
• 2 tablespoons melted butter (for brushing)
• 1/2 cup powdered sugar (for icing)
• 1 teaspoon lemon juice (for icing)
• 1/2 teaspoon vanilla extract (for icing)
• 1 tablespoon milk (for icing)

Timing

Prep Time	15 minutes
Cook Time	12 minutes
Total Time	27 minutes

Context: These Fluffy Blueberry Biscuits come together about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Measure all ingredients before starting. Use cold butter straight from the refrigerator and fresh or frozen blueberries (do not thaw frozen berries). Having everything ready ensures your biscuits stay light and prevent overmixing.

Step 2 — Combine Dry Ingredients

Whisk together flour, sugar, baking powder, and salt in a large bowl. This even distribution prevents bitter spots and helps your Fluffy Blueberry Biscuits rise evenly.

Step 3 — Cut in the Butter

Cut cold butter into small cubes and work it into the flour mixture using a pastry cutter or your fingertips until it resembles coarse crumbs with pea-sized butter pieces. This creates steam pockets during baking for maximum fluffiness.

Step 4 — Add Wet Ingredients and Blueberries

Create a well in the center and pour in cold buttermilk. Gently fold in blueberries using a spatula until just combined—the dough will be shaggy. Overmixing develops gluten and makes biscuits tough.

Step 5 — Shape the Dough

Turn dough onto a floured surface and gently pat into a 1-inch thick rectangle. Fold dough over itself 2-3 times to create layers, then pat down to ¾-inch thickness for tall, fluffy biscuits.

Step 6 — Cut the Biscuits

Use a sharp 2½-inch biscuit cutter dipped in flour to cut straight down without twisting. Twisting seals the edges and prevents proper rising. Place biscuits close together on a baking sheet for soft sides.

Step 7 — Bake to Perfection

Bake at 425°F (218°C) for 12-15 minutes until golden brown. The biscuits are done when they sound hollow when tapped and have risen significantly. A toothpick inserted should come out clean (except for blueberry juice).

Step 8 — Cool and Serve

Let biscuits cool on the pan for 5 minutes before transferring to a wire rack. This allows them to set without becoming soggy. Serve warm for the ultimate Fluffy Blueberry Biscuits experience.

Nutritional Information

Calories	210
Protein	4g
Carbohydrates	32g
Fat	8g
Fiber	1g
Sodium	280mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Whole Wheat Flour — Adds fiber and nutty flavor while maintaining fluffy texture.
• Greek Yogurt — Boosts protein content and creates tender, moist biscuits.
• Coconut Oil — Dairy-free option that adds subtle tropical notes to your blueberry biscuits.
• Almond Flour — Lower-carb alternative with delicate nuttiness perfect for gluten-free diets.
• Unsweetened Applesauce — Reduces fat content while adding natural sweetness and moisture.
• Oat Flour — Heart-healthy gluten-free option that yields soft, fluffy biscuits.
• Reduced-Sodium Baking Powder — Cuts salt content without compromising rise in your blueberry biscuits.
• Maple Syrup — Natural sweetener alternative that complements blueberries with warm caramel notes.

Serving Suggestions

• Pair warm Fluffy Blueberry Biscuits with a dollop of lemon curd or honey butter for a bright, sweet contrast.
• Serve alongside a cup of hot coffee or tea for a cozy breakfast or afternoon snack.
• Create a brunch board by arranging Fluffy Blueberry Biscuits with fresh fruit, yogurt, and scrambled eggs.
• Transform them into a dessert by topping with vanilla ice cream and a drizzle of warm blueberry compote.
• Pack in a picnic basket with chilled lemonade and chicken salad sandwiches for a delightful outdoor meal.
• Offer as a holiday or special occasion treat, perfect for Mother’s Day or Easter brunch gatherings.

For an elegant presentation, dust the Fluffy Blueberry Biscuits with powdered sugar and garnish with a few fresh mint leaves and extra blueberries on the side.

Common Mistakes to Avoid

• Mistake: Overmixing the dough, which develops gluten and makes biscuits tough. Fix: Mix just until combined; a slightly shaggy dough yields tender Fluffy Blueberry Biscuits.
• Mistake: Using warm butter that melts before baking, reducing flakiness. Fix: Keep butter ice-cold and work quickly to maintain those desirable flaky layers.
• Mistake: Not coating blueberries in flour, causing them to sink and bleed color. Fix: Toss fresh or frozen blueberries lightly in flour to suspend them evenly in the batter.
• Mistake: Overworking the dough when folding in blueberries, crushing them. Fix: Gently fold berries in during the last few strokes to keep them intact and prevent purple streaks.
• Mistake: Skipping the chilling step, which causes biscuits to spread too much. Fix: Chill the shaped dough for 15–20 minutes to help the butter firm up for a better rise.
• Mistake: Using old baking powder, resulting in flat, dense biscuits. Fix: Test baking powder freshness to ensure proper leavening for light, Fluffy Blueberry Biscuits.
• Mistake: Twisting the biscuit cutter, which seals the edges and inhibits rising. Fix: Press straight down and lift straight up for biscuits that can puff up freely.
• Mistake: Baking at the wrong oven temperature, leading to undercooked centers or burnt tops. Fix: Use an oven thermometer and preheat properly for golden, evenly baked biscuits.
• Mistake: Crowding biscuits on the pan, preventing proper air circulation and browning. Fix: Space biscuits about 2 inches apart so heat can circulate and they bake uniformly.

Storing Tips

• Fridge: Store cooled Fluffy Blueberry Biscuits in an airtight container for up to 3 days.
• Freezer: Freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months.
• Reheat: Warm in a 350°F oven for 5–10 minutes until heated through to 165°F internal temperature.

Always cool your Fluffy Blueberry Biscuits completely before storing to prevent sogginess and maintain their light texture.

Conclusion

These homemade Fluffy Blueberry Biscuits are a simple way to enjoy a Bojangles favorite. For more blueberry treats, try our Elegant Lemon Blueberry Cookies Recipe or Blueberry Buttermilk Breakfast Cake Recipe. Give this copycat recipe a try and let us know how it turned out in the comments!

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FAQs

How can I prevent my Fluffy Blueberry Biscuits from turning purple?

To keep your Fluffy Blueberry Biscuits from turning purple, toss the blueberries in a little flour before folding them into the dough. This helps prevent the juices from bleeding during baking. Avoid overmixing the batter once the blueberries are added.

Can I use frozen blueberries in this recipe?

Yes, you can use frozen blueberries, but do not thaw them first. Toss the frozen blueberries in flour to prevent excess moisture from making the dough soggy. This ensures your Fluffy Blueberry Biscuits remain light and fluffy.

Why are my biscuits not rising and fluffy?

Your biscuits may not be rising if you overmix the dough, which develops gluten and makes them tough. Make sure your baking powder is fresh for maximum lift. Handle the dough gently and avoid pressing down too hard when cutting to achieve the best Fluffy Blueberry Biscuits.