Copycat Bojangles Bo-Berry Biscuits Recipe for Home Bakers

on

Copycat Bojangles Bo-Berry Biscuit® Recipe (Easy Homemade Version)

If you’ve ever bitten into a warm, sweet, berry-studded biscuit from Bojangles and thought, “I wish I could make this at home,” you’re in the right place. This copycat Bo-Berry Biscuit® recipe brings that soft, fluffy texture and sweet glaze into your own kitchen using simple ingredients and basic tools you probably already have.

A Quick Background: Bojangles & The Iconic Bo-Berry Biscuit®

Homemade copycat Bojangles Bo-Berry Biscuits with blueberries and vanilla glaze on parchment paper.
Homemade Bo-Berry style biscuits—soft, fluffy, and drizzled with sweet vanilla glaze

Bojangles is a Southern fast-food favorite known for its crispy fried chicken, seasoned fries, and of course, its buttery, flaky biscuits. Walk into a Bojangles in the morning and you’ll usually smell warm biscuits, melted butter, and a hint of sweetness in the air. The Bo-Berry Biscuit® is one of their most beloved treats: a tender biscuit filled with sweet, juicy blueberry-flavored bits and drizzled with a creamy vanilla icing. It’s slightly crisp on the outside, soft and pillowy inside, with pops of berry and a sugary glaze that melts over the top. Think of it as the love child of a biscuit and a blueberry donut. Bo-Berry Biscuit® is a registered menu item of Bojangles. This recipe is a homemade imitation inspired by that biscuit—not the restaurant’s actual formula.

Why You’ll Love This Copycat Bo-Berry Biscuit® Recipe

  • Simple pantry ingredients – Flour, sugar, butter, berries, milk. Nothing fancy.
  • Beginner-friendly – No mixer, no special equipment. Just a bowl and a baking sheet.
  • Freezer-friendly – Make a batch, freeze the unbaked biscuits, and bake from frozen.
  • Customizable – Use fresh, frozen, or dried berries. Adjust the sweetness to your liking.
If you’re craving homemade Bo-Berry style biscuits for breakfast, brunch, or dessert, these are an easy win.

Copycat Bo-Berry Biscuit® (Homemade Recipe)

Makes about 8–10 biscuits

Recipe Overview

  • Prep time: 15–20 minutes
  • Chill time (optional but helpful): 10 minutes
  • Bake time: 12–15 minutes
  • Total time: About 30–35 minutes
  • Serving size: 1 biscuit (out of 8–10)

Ingredients for the Berry Biscuits

Berry options:
  • Fresh blueberries (small ones work best), patted dry
  • Frozen blueberries (do not thaw; toss lightly with 1 tsp flour to prevent bleeding)
  • Dried blueberries (chewy, less juicy; great for less mess)

Ingredients for the Vanilla Glaze

  • 1 cup powdered sugar
  • 2–3 Tbsp milk or heavy cream
  • 1/2 tsp vanilla extract
  • Pinch of salt (to balance the sweetness)

Step-by-Step Instructions

Step 1: Preheat and Prep

Step 2: Mix the Dry Ingredients

  • In a large bowl, whisk together:
    • 2 cups flour
    • 1 Tbsp baking powder
    • 1/2 tsp baking soda
    • 1/2 tsp salt
    • 2 Tbsp sugar
Keep the bowl off to the side while you prep the butter; cooler ingredients make fluffier biscuits.

Step 3: Cut in the Butter

  • Add the 6 Tbsp cold butter cubes to the dry mixture.
  • Use a pastry cutter, fork, or your fingertips to work the butter into the flour until it looks like coarse crumbs with pea-sized bits of butter.
Those little butter pieces create steam pockets in the oven, which means light, flaky biscuits.

Step 4: Add the Buttermilk and Vanilla

  • In a small bowl or measuring cup, stir together:
    • 3/4 cup cold buttermilk
    • 1/2 tsp vanilla extract
  • Pour the buttermilk mixture into the flour mixture.
  • Gently stir with a spatula just until the dough comes together. If it looks too dry and crumbly, add 1–2 extra Tbsp of buttermilk, a little at a time.
Try not to overwork the dough. Overmixing can lead to tough biscuits.

Step 5: Gently Fold in the Berries

  • Sprinkle the blueberries over the dough.
  • Use your hands or a spatula to gently fold them in. It’s okay if some burst and streak the dough slightly.
If the dough feels too sticky, you can lightly flour your hands.

Step 6: Shape and Cut the Biscuits

  • Turn the dough out onto a lightly floured surface.
  • Pat it into a rectangle about 3/4–1 inch thick.
  • For extra layers, you can:
    • Fold the dough in half like a book, then pat it out again.
    • Repeat that fold once more.
  • Use a biscuit cutter or the rim of a floured glass to cut out biscuits. Press down straight; don’t twist (twisting can seal the edges and keep them from rising).
  • Place biscuits on the prepared baking sheet, touching slightly for softer sides or spaced apart for crisper edges.
Gather scraps gently, pat them back together, and cut more biscuits until all the dough is used.

Step 7: Chill (Optional But Helpful)

  • For taller, flakier biscuits, pop the tray into the fridge for about 10 minutes before baking. This keeps the butter cold.

Step 8: Bake the Biscuits

  • Bake at 425°F for 12–15 minutes, or until the tops are light golden brown and the centers are baked through.
Food safety note: While there’s no meat or eggs in this dough (as written), you still want to ensure they are fully baked in the center—no raw, gummy bits. Remove from the oven and let them cool slightly while you make the glaze.

Step 9: Make the Vanilla Glaze

  • In a small bowl, whisk together:
    • 1 cup powdered sugar
    • 2 Tbsp milk or cream
    • 1/2 tsp vanilla extract
    • Pinch of salt
  • If the glaze is too thick, add a tiny bit more milk, 1 teaspoon at a time.
  • If it’s too thin, whisk in a little more powdered sugar.
You’re aiming for a drizzle-able consistency that slowly runs off the spoon.

Step 10: Glaze and Serve

  • While the biscuits are still warm (but not piping hot), drizzle the vanilla glaze generously over the tops.
  • Let the glaze set for a few minutes, then serve.
These copycat Bo-Berry style biscuits taste best warm, when the glaze is slightly melty and the centers are soft and tender.

Approximate Nutrition (Per Biscuit)

Estimated for 9 biscuits, with glaze. This is a rough estimate and will vary based on exact ingredients and biscuit size.
  • Calories: ~230
  • Carbohydrates: ~32 g
  • Protein: ~4 g
  • Fat: ~9 g
  • Saturated fat: ~5 g
  • Sugar: ~13 g
  • Fiber: ~1 g
  • Sodium: ~320 mg

Shortcuts & Simple Home Kitchen Tips

If you like the idea of Bo-Berry biscuits but want the fastest route possible, here are a few easy options.

Use Canned Biscuit Dough

Not in the mood to make dough from scratch? You can still get a fun “Bo-Berry style” treat.
  • Use 1 can of refrigerated buttermilk biscuits.
  • Press a few blueberries (fresh or frozen) into each biscuit.
  • Bake according to the can’s instructions, making sure the centers are fully cooked.
  • Drizzle with the same vanilla glaze from above.
It won’t be exactly like scratch-made, but it’s still warm, sweet, and very satisfying.

Air Fryer Option

You can bake smaller biscuits in an air fryer:
  • Preheat air fryer to 350°F.
  • Line the basket with parchment or a light coat of oil.
  • Place biscuits in a single layer, not touching much.
  • Air fry for about 8–11 minutes, checking for doneness in the center.
Because air fryers vary, start checking a bit early so they don’t over-brown.

Allergy-Friendly & Dietary Swaps

Here are some ways to adjust this copycat Bo-Berry Biscuit® recipe for common needs. Always double-check labels on packaged ingredients.

Gluten-Free Version

Texture may be a bit more crumbly, but still tasty.

Dairy-Free Version

  • Use vegan butter sticks (not spreadable tubs) in place of regular butter.
  • Make “buttermilk” by mixing: Let it sit for 5 minutes before using.
  • Use a plant-based milk in the glaze.

Vegan Version

This recipe is already egg-free, so vegan is pretty straightforward:
  • Use plant-based butter sticks.
  • Use plant-based milk for the “buttermilk” and glaze.
  • Confirm your sugar and powdered sugar are vegan-friendly, if that matters to you.

Lower Sugar Option

  • Reduce the biscuit sugar from 2 Tbsp to 1 Tbsp.
  • Use a lighter drizzle of glaze, or thin it slightly and use less overall.
You’ll still get that sweet berry biscuit vibe, just a bit less sugary.

Storage, Reheating, and Freezer Tips

Storing Leftovers

  • Keep glazed biscuits in an airtight container at room temperature for up to 2 days.
  • For longer storage, refrigerate up to 4–5 days.

Reheating

  • Microwave: 10–15 seconds for a soft, warm biscuit.
  • Oven: 300°F for about 5–8 minutes.
If you plan to freeze, it’s best to freeze them unglazed and add the glaze after reheating.

Freezing (Unbaked)

  • Place cut, unbaked biscuits on a baking sheet and freeze until solid.
  • Transfer to a freezer bag and store for up to 2 months.
  • Bake from frozen at 425°F, adding 2–4 extra minutes to the bake time.

Food Safety Reminders

Even though these are mostly flour, butter, and berries, basic kitchen safety still matters:
  • Wash your hands before and after handling ingredients.
  • Don’t eat raw dough if you’re concerned about raw flour safety.
  • Make sure biscuits are fully baked in the center—no raw, doughy bits.
  • Cool completely before storing in sealed containers to avoid moisture buildup and mold.

Let’s Talk: Did You Try These Copycat Bo-Berry Style Biscuits?

Do you like yours more biscuit-y or more dessert-like? Extra glaze or just a drizzle? I’d love to hear how this copycat Bojangles Bo-Berry Biscuit® recipe turned out in your kitchen:
  • Did you use fresh, frozen, or dried berries?
  • Did you try a gluten-free or vegan version?
Drop your questions, tweaks, and results in the comments. And if you baked these for family or friends, let us know what they thought! If you found this recipe helpful, please share it with someone who loves Bojangles or blueberry biscuits. Sharing recipes is one of the easiest ways to spread a little comfort and sweetness.

Important Disclaimers

  • This recipe is a homemade copycat inspired by the Bojangles Bo-Berry Biscuit® and is for educational and entertainment purposes only.
  • We do not claim to know, use, or reveal Bojangles’ proprietary recipe, methods, or ingredients.
  • Bo-Berry Biscuit® and any related names are trademarks of their respective owners and are used here only to describe the style of this imitation recipe.
  • Simply Copycat Recipes is an Amazon Associate and may earn from qualifying purchases if you buy recommended products through our affiliate links. This comes at no extra cost to you and helps support the site.
Location: Georgetown, IN, USA

Comments

Post a Comment