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 then you get fried chicken to go with it. Holy cow! It’s our first stop right after getting off the plane in North Carolina, and it’s our last stop before leaving.
While we love the regular biscuits and chicken (did I forget to mention the best honey mustard as well?), we always leave room for the BoBerry Biscuit. It is the same ole biscuit, 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. 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 forgein concept to her, and she seemed disgusted by it.
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 BoBerry 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.
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 bit in your bite.
Instead of just doing a sugary glaze, I decided the biscuit dough needed a little titch of sugar and then gave them a lemon glaze instead. This is money. Seriously, these are so buttery and flakey.
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 them 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.
- 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
- 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.
- ***Note*** If you don’t have a pastry cutter, you can use two knives, a food processor, or your two hands!