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bojangles biscuit recipe

Bojangles Biscuit Recipe

These homemade Bojangles-style biscuits are flaky, buttery, and golden on the outside with soft layers inside. They bake fast and work great for breakfast, brunch, or alongside fried chicken and gravy. The mix of cold butter and buttermilk gives them their classic Southern texture.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 giant biscuits
Cuisine: American Southern
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups self-rising flour
  • 2 tablespoons powdered sugar
  • ½ tablespoon baking powder
  • ½ cup salted butter frozen and grated
  • ¼ cup butter flavored shortening cold
  • ¾ cup buttermilk cold
  • 1 teaspoon melted butter for brushing tops

Equipment

  • Mixing bowl
  • Pastry cutter or box grater
  • Biscuit cutter
  • Baking sheet or cast iron skillet
  • Wooden spoon

Method
 

  1. Preheat the oven to 500°F and line a baking sheet with parchment paper or lightly grease a cast iron skillet. The hot oven helps create crisp bottoms and fluffy layers.
  2. Add the self-rising flour, powdered sugar, and baking powder to a mixing bowl. Whisk until the mixture looks light and evenly combined.
  3. Grate the frozen butter into the flour mixture and add the shortening pieces. Mix gently until the butter pieces look like small grains of rice.
  4. Pour the cold buttermilk into the center of the flour mixture. Stir with a wooden spoon just until a rough, shaggy dough forms.
  5. Turn the dough onto a lightly floured surface and gently press it into a rectangle. Fold the dough like a letter and repeat 3 times to build flaky layers.
  6. Pat the dough to about 3/4-inch thickness. Use a sharp biscuit cutter and press straight down without twisting.
  7. Place the biscuits close together on the prepared baking sheet or skillet. Bake for 12 minutes or until the tops are golden brown and the kitchen smells buttery.
  8. Brush the hot biscuits with melted butter right after baking. Let them cool slightly before serving warm.

Notes

Keep the butter and buttermilk very cold for the flakiest texture.
Do not twist the biscuit cutter or the biscuits may not rise properly.
For crispier bottoms, bake the biscuits in a cast iron skillet.