Copycat Homemade Bojangles Biscuits Recipe

If you love Bojangles’ famous biscuits, you’ll adore this homemade version! These biscuits are flaky and tender and have a slight sweetness that makes them perfect as a side for dinner or even breakfast! Plus, they’re so easy to whip up. Just a handful of steps are all you have to follow to make 'em, and you'll need just a handful of ingredients too.

Why You’ll Love This Recipe

As someone who’s baked countless biscuit batches over the years, I've refined this recipe through extensive testing to achieve biscuits that match Bojangles' signature flaky, buttery goodness every time. I guarantee this recipe will become your go-to!

Here are a few reasons why I think you'll love it:

• Spot-On Copycat: These biscuits taste exactly like the real deal from Bojangles—your friends and family won’t know the difference!

• Quick & Easy: The recipe takes less than 30 minutes and only uses simple ingredients you likely have on hand.

• Perfectly Flaky Layers: By grating frozen butter into the dough, you'll achieve perfect, flaky biscuit layers every time.

• Versatile and Delicious: These biscuits are perfect for breakfast, brunch, dinner, or snacks. Serve them with gravy, fried chicken, or just with butter and jam.

My Take on Bojangles Biscuits

These biscuits are a staple in my kitchen, especially on lazy weekend mornings. I was initially drawn to the recipe because of how simple the ingredients are, yet the flavor is out of this world! And, we'll talk more about this in a minute, but the trick of freezing and grating the butter gives you those perfect layers and flakiness you know and love from Bojangles biscuits in these homemade ones.

Ingredients for Bojangles Biscuits

Here's what you'll need to make these biscuits:

• 85g unsalted butter, frozen for easy grating
• 2 cups AP flour, plus extra for dusting
• 2 tablespoon confectioner’s sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• ¾ cup cold milk
• 2 tablespoon melted butter for brushing

How to Make Bojangles Biscuits

Again, just a handful of simple steps are all you have to follow to make this recipe.

Step 1: Prep the Ingredients

Freeze the butter for 20-30 minutes before you start. Preheat your oven to 425°F and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, confectioner’s sugar, baking powder, and salt.

Step 2: Grate the Butter

Take the frozen butter out and grate it directly into the flour mixture. Use a spoon to mix the butter into the dry ingredients.

Add the cold milk and stir until a shaggy dough forms.

Step 3: Shape the Dough

On a floured surface, gently press and fold the dough a few times to create layers, using extra flour as needed.

Press the dough to about 1-inch thickness and use a biscuit cutter to cut out circles.

Step 4: Bake the Biscuits

Place the biscuits on the lined baking sheet and bake for 12-15 minutes until golden. Remove them from the oven and brush with melted butter.

Step 5: Serve Warm

Enjoy these flaky, buttery biscuits right out of the oven!

My Expert Tips

• Use Frozen Butter – Always freeze the butter first, then grate it directly into the flour mixture. This ensures maximum flakiness.
• Don’t Overmix – Mix your dough until just combined. Overworking leads to dense biscuits, not flaky ones.
• Keep Ingredients Cold – Using cold milk and chilled butter is crucial. Cold ingredients release steam when baking, creating flaky layers.
• Straight Down, No Twisting! – When cutting biscuits, press straight down without twisting the cutter. Twisting seals edges, preventing proper rising.
• Check Your Dough Texture – Dough should be slightly sticky but manageable. If it’s too wet, gently mix in flour a tablespoon at a time until just right.

Variations & Add-ons

Want to mix things up? Here are two delicious ways to customize your Bojangles biscuits:

• Cheddar Herb Biscuits: Fold in ½ cup shredded cheddar cheese and 1 teaspoon chopped chives or parsley into the dough before cutting.
• Sweet Blueberry Biscuits (Bo-Berry Style): Gently fold in ½ cup fresh or frozen blueberries and 2 tablespoons sugar into the dough. After baking, drizzle lightly with a simple powdered sugar glaze (½ cup powdered sugar + 1 tablespoon milk mixed).

Storage & Reheating Tips

• Room Temperature: Store leftover biscuits in an airtight container at room temperature for up to 2 days.
• Refrigerating: For longer freshness, store biscuits in an airtight container in the fridge for up to 5 days. Warm gently before serving.
• Freezing: Biscuits freeze beautifully. Cool completely, wrap individually in plastic wrap, and store in a freezer-safe bag for up to 3 months.
• Reheating: To reheat, microwave biscuits for 15-20 seconds, or bake in a preheated oven at 350°F for 5-8 minutes until warmed through and crispy again.

FAQ's About This Recipe

Can I make these biscuits gluten-free?

Yes, simply swap the all-purpose flour with a 1:1 gluten-free baking flour.

Why didn’t my biscuits rise properly?

Common issues include dough being overmixed, butter not cold enough, or twisting the biscuit cutter. Always cut straight down and use cold ingredients for best results.

Can I prepare biscuit dough ahead of time?

Absolutely! Make the dough, shape biscuits, then freeze uncooked on a baking sheet. Transfer frozen biscuits to a freezer bag. Bake straight from frozen, adding 3-5 minutes extra baking time.

Can I use buttermilk instead of regular milk?

Yes, using buttermilk adds a tangy flavor and tender texture. Substitute equal parts buttermilk for milk; no other changes required.

What pairs well with the biscuits?

Here are my top 3 things to pair with Bojangles biscuits when I make 'em:

Fried Chicken: Biscuits and fried chicken are a match made in Southern heaven - I mean, that's why Bojangles is so popular after all. So, of course, I love making my copycat Bojangles chicken recipe when I make these biscuits. We don't have Bojangles in Buffalo, so this combo comes in clutch when I'm craving the restaurant's chicken and biscuits. 

Sausage Gravy: I can’t resist the classic combo of biscuits smothered in rich, creamy sausage gravy. Growing up, this was a weekend breakfast staple in our house. The savory, peppery gravy soaks into the fluffy layers of the biscuit, creating a mouthwatering bite every time. Whenever I have a craving for a nostalgic breakfast, this is my go-to. It’s like a warm hug on a plate.

Honey Butter: For a simpler, but equally satisfying pairing, I’ll whip up some honey butter to slather on the biscuits. There’s just something magical about the way the sweetness of the honey mixes with the creamy butter, melting into every flaky layer of the biscuit. When I want something quick and easy to go with my biscuits, this is my favorite go-to. Plus, it brings back memories of Sunday brunches with family.

Final Thoughts

These Bojangles-inspired biscuits are bound to become a family-favorite!

With their tender crumb and buttery layers, they’re a treat worth making from scratch.

Whether you serve them for breakfast or dinner, they’re guaranteed to disappear fast.

As always, if you give them a shot, let me know how they go for you in the comments below.

More Copycat Recipes to Try Next

• Spicy chicken sandwich
• Popeyes strawberry biscuits
• Bojangles fried chicken
• Chicken Big Mac
• Applebees fiesta lime chicken
• Ruth Chris stuffed chicken
• Cavas chicken bowl
• Popeyes chicken tenders
• Longhorn parmesan crusted chicken