Bo-Berry Biscuit Copycat Recipe

The best Bo-Berry biscuit recipe you will ever find. Light, fluffy biscuits filled with blueberries and covered in a sweet glaze.

The Story Behind Bo-Berry Biscuits

I love a hot Bo-Berry Biscuit from my favorite fast food joint, Bojangles. First, let me give you some background about biscuits.

I grew up in Southern Virginia where the rolling hills are green, the accents are thick, and the biscuits are plentiful. There are several fast food restaurants devoted to serving up fresh, hot buttery biscuits. One of these restaurants, Bojangles to be exact, is our absolute favorite. Not only are the biscuits perfect in every way, but you can also get fried chicken to go with it.

Holy cow! The chicken is just as delicious as the biscuits, but you have to make sure to save room for a Bo-Berry Biscuit.

The food is so good, that it’s almost always our first stop after getting off the plane in North Carolina. Not only is it our first stop, but it’s also our last stop as we head to the airport. 

boberry biscuits with blueberries and icing from the side on the back of a baking sheet with stick of butter in background

Like I mentioned above, we love the regular biscuits and chicken (did I forget to mention the best honey mustard as well?), but we always leave room for the Bo-Berry Biscuit. It is the same biscuit dough, but this time it is stuffed with blueberries (artificial in this case), and topped with a glaze that drips down and makes a puddle for your biscuit to sit in. Are you salivating, yet? 

One thing my siblings and I realized when we came out to Utah for college, was Utah doesn’t do biscuits, and there are definitely no Bo-Berry Biscuits in sight. That’s right. No biscuits. I even had a Freshman roommate that didn’t understand that you can put a piece of fried chicken or a slice of cheese in the middle of a biscuit and eat it for breakfast (or lunch, or dinner). It was a foreign concept to her, and she seemed disgusted by it. 

boberry biscuits with blueberries and icing overhead on baking sheet next to biscuit cutter and blueberries

Well, we don’t get back East much these days because traveling with five kids is exhausting and expensive. However, I was craving a delicious Bo-Berry biscuit, and decided I just needed to figure out how to make some! 

Since artificial blueberries aren’t readily available to the general public, I decided I just needed to go with fresh. However, when I showed up at the store, I thought maybe dried blueberries would work well too. Well, those aren’t readily available either, but freeze-dried were! I was really excited about my experimentation. 

boberry biscuits with blueberries and icing closeup of a single biscuit from the side

I split the dough in half and added freeze-dried to one half and fresh to the other.  I was worried about folding in the fresh berries and having them smear all of the dough. I was surprised that they mixed in no problem, but the freeze-dried blueberries started to smear a bit once it hit the moisture of the dough. The end product was pretty much a tie here in our house. I loved the fresh, and the hubs loved the freeze-dried. He is weird with fruit, though, so I don’t totally believe him. I found that the freeze-dried needed a little bit more moisture because you would occasionally get a crunchy piece in your bite. 

Instead of just doing a sugary glaze on like the original Bo-Berry biscuit, I gave them a lemon glaze instead. This is money. Seriously, these are so buttery and flakey. 

boberry biscuits with blueberries and icing from the side on the back of a baking sheet

I dropped some off at one of my brother’s houses, and made him taste them in front of me. He took one bite, and immediately went in for another. All he could say was, “yep!” I felt like my job had been done. These are so much fresher than what you can get in a fast food restaurant, but those will still hold a place in my heart and my stomach whenever I get close to them. 

Don’t let biscuits intimidate you. These come together really quickly and they’re really hard to mess up. The great thing is you don’t have to wait for these to rise, so they are great for breakfast or a quick side for dinner. 

boberry biscuits with blueberries frosted with icing overhead on pan

Similar Recipes to Bo-Berry Biscuits

If you love these Bo-Berry Biscuits, then you will die over these other recipes!

boberry biscuits with blueberries and icing closeup of a single biscuit from the side

Bo-Berry Biscuits (Copycat)

The best Bo-Berry biscuit recipe you will ever find. Light, fluffy biscuits filled with blueberries and covered in a sweet glaze.
4.50 from 82 votes
Prep Time 10 minutes
Cook Time 12 minutes
Course Breakfast

Ingredients
  

For the Biscuit

  • 2 cups self-rising flour
  • 1 heaping TBS baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 TBS granulated sugar
  • 1 ½ sticks of salted butter cold
  • 1 cup of buttermilk
  • 1 egg plus 1 egg yolk for brushing
  • ¾ cup fresh blueberries

For the Glaze

  • 1 ½ cups of powdered sugar
  • 3 TBS lemon juice
  • 1 TBS buttermilk

Instructions
 

  • Preheat the oven to 400.
  • In a medium-sized bowl, whisk together flour, baking soda, salt, baking powder, and sugar.
  • Grate the butter, or cut it into small cubes. Combine the flour mixture and the butter with a pastry cutter*** until the butter is small and the texture is crumbly(see note).
  • Add in the buttermilk and egg and mix with a spoon until the flour is completely incorporated. The dough will be slightly sticky. Gently fold in the blueberries until they are evenly dispersed.
  • On a well floured surface, dump your dough out of your bowl and form the dough into a rectangle that is 1 1/2 inch in thickness. Use your hands, not a rolling pin!
  • Use a 2-inch biscuit cutter to cut out the biscuits and place 1 inch apart on a cookie sheet that is lined with parchment or a silicon baking mat.
  • Dough can be reformed to cut more biscuits. Brush the tops of the biscuit with the extra yolk to get those golden brown tops.
  • Bake in the oven for 12-15 minutes until lightly golden on top.
  • Once they are out of the oven, allow them to cool for 5-10 minutes.
  • Combine the powdered sugar, lemon juice, and buttermilk in a bowl and whisk together until combined.
  • The glaze should be thin enough to pour right on top, but not too thin that it goes everywhere. Plop a big spoonful of glaze on top and watch as it glazes the entire biscuit.

Notes

**If you don’t have a pastry cutter, you can use two knives, a food processor, or your two hands!

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Comments

  • Just saw this on GTU. Baking powder at heaping TBSP sounds excessive as I live at 7300 ft. What would you suggest?

  • I just watched your segment on Good Things Utah. My ears perked up when you said you were from Virginia. Me too! My grandparents lived in Wise County and I spent many summers with them.

    I was born in Roanoke and after growing up as a military brat, I ended back in Lynchburg after I got married. Years later I lived in Chesterfield County. I’ve only been in Utah for 8 years.

    Also lived in North Carolina, so I too love Bojangles, but I really think Biscuitville is the best biscuit ever.

    I love connecting with displaced Southerns and I feel an obligation to introduce Utahns to really good food! I bet you do too.

    1. Lenita! I’m so glad you tuned in. I was born and raised in Danville. Such a small world. I love biscuits- Bojangles wins over biscuitville for me, but I love both!! Small world. Thanks for tuning in and commenting.

  • Best recipe and thank you for the introduction to making biscuits this way. Speaking on behalf of us native Utahns “we need this recipe in our lives”…all Southern recipes welcomed this way. This is made in our home once a week since GDU.

  • 5 stars
    I saw Mary Susan making these on TV for Good Things Utah and had to try. Did not disappoint, very very yummy!!! Will be making again

  • 5 stars
    I was surprised at how easy these biscuits were to make. I was a little intimidated at first. I didn’t have self-rising flour so I just used all-purpose flour. My children were v impressed with me. They are soo good! The lemon, the blueberry, the fluffiness, the buttery goodness, I can’t get enough. And simple enough I have made this for them a couple times since. I have guests coming to stay in a couple weeks and making this is a top priority to treating them right!

  • 5 stars
    Just tried these biscuits today and they brought me right back to Bojangles, which I haven’t had in years! The saltiness of the biscuit mixed with the sweetness of the blueberries and glaze balance each other perfectly. Definitely going to be a go-to for many breakfasts to come.

  • I made these for a brunch today! They were so delicious and a huge hit.
    I actually made them last night. I put them on the pan, covered them with plastic wrap, and put them in the fridge. I let them sit out for about 15 minutes the next morning and then threw them in the oven. They turned out perfect.

  • 4 stars
    They were very tasty but couldn’t tell if it was the butter or the salt that was overpowering. I think it was the butter. We still enjoyed them.

  • Question, If you use self rising flour , why are you adding salt ,baking soda and baking powder? Thank you

    1. It really helps produce a soft and fluffy biscuit. Self-rising flour has some already, but not a lot. Give it a try!

  • 5 stars
    These tasted amazing. Thank you for sharing the recipe. I do have a question, my biscuits didn’t rise that much but spread outwards. They were soft and fluffy, but do you think it was because of my White Lily self rising flour. I make regular buttermilk biscuits all the time with it and they never spread out flattened like these did. Any suggestions?

    1. I have yet to use White Lily Flour. It isn’t readily available where I live. Usually when things spread out, or don’t, it’s the flour. So maybe you need to use a little bit more flour than the recipe calls for. Also, try placing the biscuits closer together to help them rise upwards instead of sideways.

  • Your recipe calls for self rising flour and also baking powder and baking soda is this correct?

    Self rising already has leveling agents in it.

  • 4 stars
    This is a wonderful recipe! The taste is great, however, mine came out more like cookies than biscuits. The dough was very sticky and they didn’t raise hardly at all. All of the ingredients were good, not old or outdated, so I’m not sure what I did wrong. I will definitely make them again, though.

    1. I’m so glad they tasted great. I’m not sure where you went wrong either. Maybe add more flour next time. It should be too sticky.

  • 5 stars
    Wow! I can’t believe I’m saying this, but these might be better than the real BoBerry biscuits! They are lighter and have more buttery taste. They tasted great with or without icing, which is amazing, because who needs all that sugar? I doubted the wisdom of adding extra leavening to the self rising flour, but you were right. We have a Bojangles less than a mile from our house in SC. I’ll keep buying their delicious chicken, but I might skip their dessert biscuits from now on and make these instead.

  • 5 stars
    Great recipe! My family is a fan of BoJangles food, my husband is from NC so we love this southern fast food and my kids have asked me to make the Bo berry biscuits many times. Great recipe! I made it last night and it was a hit, and approved to go in my recipe book!
    My dough was very sticky so I could not form a rectangle or cut with a cutter the biscuits. But still they were delicious, cooked perfectly and in the time the recipe says. I just shaped the biscuits by hand, so delicious! Thanks!

  • I halved the recipe and the dough was so wet/sticky there was no way to even work it. My normal biscuit recipe uses slightly more flour than this. I tried to make it work even though it was a mess so we shall see how it turns out.

    1. I’m sorry it turned out sticky. Next time just add more flour until it works. Weather and the climate of where you live can really affect the amount of flour you need to use. This recipe was written in a very dry climate, hence less flour.

  • 5 stars
    Awesome recipe. Best biscuit recipe I’ve tried in a while. Great basic recipe too! My husband said they were better than Bo’s!

  • 1 star
    The only thing in this recipe that is right is the Glaze, a lil sticky???? that dough was beyond wet, and the biscuits were way too salty, you don’t need the extra salt , etc if you use self rising flour! These were a mess!!! I wouldn’t advise no one to use this recipe, I wonder why people always mess people up with their recipes ???? hmmmmm not very nice
    and yes I have made many biscuits and baked so I do know what I am talking about

    1. I’m sorry to hear this especially after so many great reviews. When making bread recipes, depending on where you live, you may need to add more flour so your dough isn’t super sticky.

    1. Sorry they didn’t turn out for you, not sure what you didn’t like so I’m not able to help troubleshoot.

  • 1 star
    I am so sorry for my rating, but the biscuits ended up having a strong taste of baking soda and/or baking powder. I tried two additional recipes which only called for just the self-rising flour, and both of them turned out well. As others have stated, I don’t see the reason for adding the baking soda or powder when you are already using self rising flour.

  • I made these biscuits a month or so ago and they are delish!
    I want to make them for Thanksgiving morning. Can you make the dough the night before?

    1. So glad you enjoyed them. I’ve never made them in advance, but I would recommend covering the dough really well and refrigerating it over night and then bring to room temp before baking. Let me know how it goes!

  • To make more biscuits I assume you can double or triple the recipe. Haven’t made them yet but excited about trying. My wife is an excellent baker and I want to surprise her with these