Copycat Bojangles' Biscuits Recipe | CDKitchen.com (2024)

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The popular baking powder biscuits made at Bojangles' Famous Chicken 'n Biscuits restaurants can be yours at home with this easy recipe.

serves/makes:

ready in:

under 30 minutes

26 reviews
4 comments

ingredients

3 cups self-rising flour
3 teaspoons baking powder
2 teaspoons confectioners' sugar
1/2 cup shortening
1 1/4 cup buttermilk
melted butter, as needed

directions

Preheat the oven to 450 degrees F.

Combine the flour, baking powder, and confectioners sugar in a bowl. Mix well.

Add the shortening and cut into the flour mixture with a pastry knife until it resembles coarse crumbs. Slowly stir in the buttermilk.

Knead the dough until it is smooth.

Roll out the dough on a floured surface and cut with a biscuit cutter. Place the biscuits 2-inches apart on a baking sheet.

Place the baking sheet in the oven and bake at 450 degrees F for 12 minutes or until golden brown.

Remove the biscuits from the oven and immediately brush the tops of each with the melted butter.

recipe tips

Do not over-knead the dough to keep the biscuits light and fluffy.

For a golden crust, brush the biscuits with melted butter or buttermilk before baking.

For even baking, space the biscuits about 2 inches apart on the baking sheet.

Serve the biscuits warm for the best flavor and texture.

Try adding herbs or cheese to the dough for a more savory flavor.

For a layered effect, fold the dough over a few times before cutting.

Use a sharp biscuit cutter and do not twist it to make sure the biscuits rise properly.

If you don't have a biscuit cutter, a round glass or cup can be used.

Serve with gravy, jam, or honey for a traditional Southern breakfast.

Always preheat the oven for the best baking results.

common recipe questions

Can I use all-purpose flour instead of self-rising flour?

Yes, but you'll need to add 1 1/2 teaspoons of baking powder (in addition to what is called for) and 1/2 teaspoon of salt per cup of all-purpose flour to make it equivalent to self-rising flour.

What can I use instead of shortening?

Butter or lard can be used as substitutes, but they may slightly alter the flavor and texture.

Is there a substitute for buttermilk?

You can make a substitute by adding 1 tablespoon of lemon juice or vinegar per 1 cup of regular milk and letting it sit for 5 minutes.

Can I make these biscuits without confectioners' sugar?

The sugar adds a slight sweetness, but you can omit it if preferred or use granulated sugar (but the powdered sugar blends better).

How do I store and reheat leftovers?

Store in an airtight container at room temperature for up to 2 days and reheat in the oven or microwave.

Can these biscuits be frozen?

Yes, freeze them before baking. Place the cut biscuits on a tray in the freezer, then transfer to a bag once frozen. Bake from frozen, adding a few extra minutes to the cooking time. You can also freeze them after baking. Let cool completely and store in an airtight container for up to 3 months.

nutrition data

199 calories, 9 grams fat, 25 grams carbohydrates, 4 grams protein per biscuit.

reviews & comments

kbought1 REVIEW:
August 16, 2023

I have tried multiple biscuit recipes and this one is the best by far. I didn't have shortening so I grated a stick of butter in its place and they were perfect. Beautiful and delicious!
Skelleyyy November 23, 2021

P.S. I did not have any self rising flour so I added 3 more teaspoons to make it "self rising" I used 6 teaspoons of baking powder total. They are so much BETTER than the flatsy pancake biscuits that you typically find recipes for. These are Bojangles to the max! YUMMMMMMMMMMMMMMMMMMMMMMYYYYY
Skelleyyy REVIEW:
November 23, 2021

THESE ARE BY FAR THE BEST BISCUITS EVERRRR!!!! I WILL NEVER FEAR USING TOO MUCH BAKING POWDER AGAIN! DELICIOUS!!!!!! YUMMMMMMMMY AND SO VERY CLOSE TO BOJANGLES! I used unsalted butter to top with but if I had used regular salted butter they would be exactly like Bo's! THANK YOU FOR SHARING THIS recipe! It is going in my FOREVER recipe box!
Christian REVIEW:
August 21, 2020

This is truly the only biscuit recipe I have made that comes out perfect every single time. If you like buttery, fluffy, and beautiful biscuits then you ought to make these.
Theresa REVIEW:
August 16, 2020

Amazing recipe. I also added a 1/2 teaspoon. These came out just like bojangles biscuits. I loved them! My hubby loved them! A real keeper.
KT REVIEW:
July 16, 2020

Really nice biscuit recipe, if you don't overwork the dough and you do a few tri-folds before cutting them out, they yield a ton of really nice layers. I kneaded til the dough started to come together, then began the folding process. I didn't need any extra flour til the very last fold, and even then just a light dusting. I used a 2.6" steel cutter. Make sure your biscuit cutter is sharp so you don't ruin all the folds you made and you get really tall flaky biscuits! Even when rolling the scraps out (with a mini fold afterwards) I still got decent layers!

See Also
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southern belle REVIEW:
January 27, 2020

Really delicious, authentic southern biscuit. Will make this recipe again yall!
Guest Foodie REVIEW:
January 14, 2020

I love this recipe. I use Whites winter wheat baking flour. Heard of it on a different biscuit video. Also learned to roll, fold, repeat 4 times (or 5-6) to get a layered biscuit. I also use lard. Phenomenal biscuit. Thank you.
LilChelle July 11, 2019

To those who dont understand the reasoning behind adding baking powder it is added because you want the biscuits to rise more than a regular biscuit which has the self rising flour. Without the baking powder you biscuits wont rise as high. The same thing applies to over working the dough. If you overwork it all the air pockets wont be there and the biscuits will not rise as well.
Misplaced southerner REVIEW:
June 22, 2019

Exact flavor. Pulled them out the oven and was a bit worried because they didn't look like Bojangles biscuits. However, the flavor is spot on. Delicious! These get me though until I can get home for visits. Thank you!
Norm REVIEW:
February 18, 2019

Howdy ya'll. I'm from the south where we know biscuits. Thing is several years ago I decided to try and duplicate my mother's biscuits. One afternoon I made and tossed out 4 pans worth. After much trial and error I got pretty close and wouldn't you know it...I wound up using nearly the recommended recipe on the flour bag with a few tweaks.However...over the weekend I was so impressed with a Bojangles ham biscuit I knew I'd have to put my chemist hat back so I wound up here. Guess what? We followed the recipe to the letter, (We used Pillsbury Flour for the test) except we used lard. The biscuits rose and rose and in the allotted time we had probably the best tasting cathead biscuits to come out of our kitchen ever. I noticed that there were a few copycat recipes for Bojangles biscuits on the net that were obviously copied from this page. Skip those. Use this one. It's everything everyone has been saying. Trust a guy from the south. We know biscuits...only evidently not as well as author of this FINE recipe! Wow! Thanks 20 times! You did GOOD!
Reba REVIEW:
September 11, 2018

I have made these several times exactly as written and they are delicious!!! The best I have ever made. Thanks for the recipe!!!
Sheri REVIEW:
September 9, 2018

I agree, they are fluffy, tasty, great biscuits! I used my food processor and the dough handled well with no problem. I will make them again! They do not taste like Bojangles😊.
Guest Foodie REVIEW:
July 13, 2015

This recipe needs SALT!!!!!!!!! Very bland, no taste.
Pete Tybeck REVIEW:
April 17, 2015

Great and quick recipe. I made them for breakfast, bacon, egg and cheese.. rolled 3/4 high and 3-1/2 round. The best, don't over work...
Guest Foodie REVIEW:
February 28, 2015

Great recipe, very reminiscent of Bojangles. As an aside, it seems a bit co*cky to be critical of a recipe if you didn't even try it.
Guest Foodie REVIEW:
March 1, 2014

Great recipe. How thick should dough be before cutting biscuits out?
Keyonna Lyle REVIEW:
December 29, 2013

I absolutely love this recipe. I've never made good biscuits ..."EVER"..and finally...I can say I have made the best biscuits ever. ..No exagerations...."BEST" that I have tasted personally. Thank you so much for the recipe!!!
Guest22 November 12, 2013

I've cooked biscuits all my life and I think you don't understand some fundamentals of baking. You don't need both self rising flour and baking powder. Also if you are using buttermilk, I recommend using baking soda instead of baking powder and cut the amount in half (if you are using all purpose flour). But best yet just use buttermilk with self rising flour. Self rising flour already has baking powder in it. Otherwise your wasting baking powder and it's best not to add salt if you use baking powder for taste.
- CDKitchen Staff Reply:
  
  Thank you for the untried suggestions (since you didn't seem to indicate you actually made the recipe). We'd recommend trying the recipe as written as it's worked well for us for many years.
HOT in Dallas REVIEW:
October 31, 2013

My husband never likes my homemade biscuits. He says they aren't quite "right" but of course can't possibly articulate what he doesn't like about them lol! Tried these (because I love love love biscuits!) and he finally after 22 years said "they're perfect!" WIN!!! I still don't know what is so different about these but I've made them twice now and he still thinks they are winners so I'll keep making this recipe. Thank you!
SaraLK REVIEW:
March 18, 2013

Oh my goodness! I have been searching for a perfect biscuit recipe for a long time & I've finally found it! This recipe makes fluffy, light, wonderful biscuits! Think I will double the recipe next time, considering how fast they disappeared!
jwatk256 REVIEW:
February 12, 2013

Love this recipe. Make the full recipe then cook 4 and put the remainder in 2 freezer bags and put in freezer for another day. Great!
Jonesy REVIEW:
December 25, 2012

These do not taste like Bojangle's biscuits at all. That being said, they are still good biscuits with butter and jam.
Peggy REVIEW:
December 15, 2012

Just made these biscuits and they are greatttttttttt! I will be making these again. My husband loved them too. These were easy to make and the taste and texture was awesome. Thanks for sharing!
Ashley REVIEW:
August 31, 2012

This really is a perfect biscuit recipe. I made them for the first time last night, and they turned out great. My husband and I had them for dinner as bacon, egg, and cheese biscuits. I put frozen blueberries in half of the dough to make bo-berry biscuits! Just drizzle the bo-berries with a little icing, and you can have bojangles anytime you want. Also, I used butter-flavored crisco as the shortening.
Brenda REVIEW:
April 13, 2012

My eleven year old grandson loves Bojangles biscuits. When I found this recipe I just had to try it. I have never been able to make a really good biscuit until now. My grandson is very picky but he loves them! While visiting his family in Texas for a week I made these biscuits four times. They had plenty in the freezer when I left. These are a really big hit with all of us. I did add 1 teaspoon of salt.
Anna REVIEW:
February 4, 2012

I have made this biscuits many times since finding the recipe last month. With a drinking glass I can get about 15, using a child's glass close to 30. One time I substituted butter for shortening and it was way too salty so don't try that! I also use a buttermilk substitution of 1 1/4c milk + 2tsp Cream of Tartar. They really taste just like Bojangles. I keep a large box of these around and re-heat in the toaster oven for breakfasts, snacks, etc, and they taste just as fresh even days later.
Guest REVIEW:
July 1, 2011

These biscuits are awesome. Just made a test batch for me and a few friends. Better than can biscuits. I brushed the butter on before baking, and they turned out great. Easy to make & not very many ingredients.
Just like Bojangles! REVIEW:
April 3, 2010

Made these according to the recipe and they turned out great. They taste just like Bojangles biscuits! Be sure to brush plenty of melted butter on top right after they come out of the oven for the golden greasy Bojangles sheen.

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