Bojangles is known for its iconic Southern-style biscuits—golden, fluffy, and buttery with a slightly crispy crust. These biscuits are a staple of Southern fast food and are beloved across the United States. Recreating the Bojangles biscuit at home can bring the comforting flavor of the South to your kitchen. This article provides an accurate, detailed, and easy-to-follow Bojangles biscuit recipe, along with tips for achieving the perfect texture and flavor.
What Makes Bojangles Biscuits Unique?
Bojangles’ biscuits stand out because of their soft, flaky interior and buttery, crisp exterior. These biscuits are hand-made and baked fresh every 20 minutes in Bojangles’ kitchens. According to Bojangles’ corporate site, the chain sells millions of biscuits each month, making them a cornerstone of their menu.
Three features set Bojangles biscuits apart:
- Buttermilk Base – Creates a rich, tangy flavor and fluffy interior.
- Shortening and Butter Mix – Provides both moisture and crispness.
- Specific Folding Technique – Ensures flaky layers.
Key Ingredients for Authentic Bojangles Biscuits
To replicate the Bojangles biscuit experience, the following ingredients are essential:
1. Self-Rising Flour
This flour includes leavening agents like baking powder and salt, streamlining the recipe. White Lily brand flour is recommended for Southern biscuits due to its lower protein content, which results in a softer crumb.
2. Buttermilk
Buttermilk contributes to both flavor and rise. Its acidity reacts with the leavening agents, making the biscuits light and airy.
3. Shortening
Shortening is used for tenderness and helps maintain the biscuit’s structure. Some home bakers combine shortening with butter for a richer taste.
4. Butter
Unsalted butter provides flavor and a flaky texture. Cold butter creates steam pockets during baking, which gives biscuits their characteristic layers.
5. Sugar (Optional)
A small amount of sugar adds a hint of sweetness and enhances browning.
Step-by-Step Bojangles Biscuit Recipe
Ingredients:
- 2 cups self-rising flour (preferably White Lily)
- ¼ cup cold unsalted butter (cubed)
- ¼ cup vegetable shortening
- ¾ cup cold buttermilk
- 1 teaspoon sugar (optional)
- Additional flour for dusting
Instructions:
1. Preheat the Oven
Set your oven to 450°F (232°C). A hot oven is critical for biscuits to rise quickly.
2. Mix the Dry Ingredients
In a large mixing bowl, combine self-rising flour and sugar (if using). Stir to distribute evenly.
3. Cut in the Butter and Shortening
Using a pastry cutter or clean hands, cut the butter and shortening into the flour until the mixture resembles coarse crumbs. Small lumps of fat are fine—they help create flakiness.
4. Add Buttermilk
Gradually pour in the cold buttermilk and mix just until combined. Do not overmix; the dough should be shaggy and soft.
5. Fold the Dough
Turn the dough onto a lightly floured surface. Gently pat it into a rectangle, then fold it over itself 3 to 4 times to build layers. Finally, pat it down to about ½-inch thickness.
6. Cut the Biscuits
Use a 2- to 2.5-inch round biscuit cutter. Press straight down without twisting to help the biscuits rise evenly.
7. Arrange and Bake
Place the biscuits on a parchment-lined baking sheet so they are touching slightly (this helps them rise). Bake for 12–15 minutes or until golden brown on top.
8. Brush with Butter
As soon as they come out of the oven, brush the tops with melted butter for added flavor and a glossy finish.
Tips for Perfect Biscuits Every Time
- Use Cold Ingredients: Cold butter and buttermilk ensure a better rise and flakier texture.
- Don’t Overwork the Dough: Overmixing can develop gluten, resulting in tough biscuits.
- Avoid Twisting the Cutter: Twisting seals the biscuit edges and prevents them from rising properly.
- Bake at High Temperature: A hot oven gives the biscuits a quick lift, creating tall, fluffy layers.
Conclusion
Making Bojangles-style biscuits at home is achievable with the right ingredients and techniques. The key lies in maintaining cold fats, minimal handling, and a high baking temperature. By following this recipe, anyone can enjoy fluffy, buttery biscuits reminiscent of the Southern classic.
Frequently Asked Questions
Can milk be used instead of buttermilk?
While buttermilk is ideal, a substitute can be made by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5–10 minutes.
Is it necessary to use shortening?
Shortening contributes to the authentic texture. However, using all butter is possible, though the biscuits may be slightly less tender.
Can these biscuits be frozen?
Yes. Unbaked biscuit dough can be frozen for up to 2 months. Bake straight from frozen, adding 2–3 minutes to the bake time.
