Copycat Bojangles Biscuit Recipe: Flaky & Buttery at Home
Can’t get to Bojangles? This copycat recipe gets you remarkably close to those famous flaky, buttery biscuits — with ingredients from any grocery store.
Ingredients
- 2 cups self-rising flour (plus extra for dusting)
- 1 tablespoon sugar
- 1/2 cup cold unsalted butter, cubed (plus 2 tbsp melted for brushing)
- 3/4 cup cold buttermilk
- 1/4 teaspoon baking soda
Instructions
- Prep: Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
- Mix dry: Whisk flour, sugar, and baking soda in a large bowl.
- Cut butter: Work the cold cubed butter into the flour with a pastry cutter or your fingertips until pea-sized crumbs form. Keep it cold — this is the secret to flakiness.
- Add buttermilk: Pour in cold buttermilk and stir just until a shaggy dough forms. Don’t overmix.
- Fold for layers: Turn dough onto a floured surface. Pat into a rectangle, fold in thirds like a letter. Repeat 2–3 times for flaky layers.
- Cut: Pat to 3/4-inch thickness. Cut with a floured biscuit cutter — press straight down, don’t twist.
- Bake: Place biscuits touching on the baking sheet (this helps them rise tall). Bake 12–15 minutes until golden.
- Finish: Brush tops with melted butter immediately out of the oven.
Tips for Bojangles-Level Biscuits
- Cold everything: Cold butter + cold buttermilk = steam pockets = flaky layers.
- Don’t overwork: The less you handle the dough, the more tender the biscuit.
- Self-rising flour matters: It has the right leavening balance. If using all-purpose, add 1 tbsp baking powder + 1/2 tsp salt per cup.
Serving Ideas
Split and fill with fried chicken for a Cajun Filet Biscuit copycat, spread with honey butter, or go classic with sausage gravy. For a sweet version, fold blueberries into the dough and drizzle with powdered sugar glaze — homemade Bo-Berry biscuits!
Makes 8–10 biscuits. Best eaten fresh and warm.