This copycat Bo Berry biscuit is a sweetly iced delicious blueberry biscuit. They’re tender, loaded with blueberries, and the icing really makes them a superstar! The texture is like a cross between a biscuit and a scone.
They’re quick to put together and only require less than 10 minutes in the oven so you can whip up a batch in no time!
If you love homemade biscuits and rolls as much as we do, I hope you’ll try our butter swim biscuits, Bisquick biscuits, crescent rolls, and Lion House rolls.
What Is A Bo Berry Biscuit?
Bo berry biscuits are freshly baked blueberry biscuits topped with sweet icing served at the restaurant, Bojangles. If you aren’t lucky enough to live near a Bojangles restaurant, now you can easily make them from scratch right at home.
Can I Use Frozen Blueberries?
Yes, frozen blueberries will work. Keep them in the freezer until you’re ready to fold them into the dough.
Bo Berry Biscuit Ingredients
- Butter: We use shredded and frozen unsalted butter in the biscuits so it will cut in easily.
- Blueberries: I like fresh berries in this recipe but, as I said above, frozen will work.
- Flour: All-purpose flour. I use Gold Medal.
- Sugar: Granulated sugar, a.k.a table sugar.
- Baking Powder: Gives the biscuits their rise.
- Salt: Adds flavor and helps keep the biscuits tender.
- Buttermilk: This adds a bit of tang, acidity, and fat content.
- Powdered Sugar: This is best used sifted so your icing won’t have lumps.
- Milk: You can use any type of milk you have on hand.
- Lemon Juice: Balances the sweetness of the glaze.
Storing + FreezingÂ
- How Long Can You Keep This In The Fridge? Leftovers Bo-berry biscuit can be kept in the fridge for 3-4 days.
- Can You Freeze This?  Yes, store these biscuits in a resealable plastic bag and they will last for 2-3 months in the freezer.
- Make-Ahead Tips:Â You can make the Bojangles boberry biscuit dough ahead of time, place the shaped biscuits on a baking sheet, cover it, and keep it in the fridge overnight.
- Reheat:Â Microwave your scones at 5-10 second intervals to recreate that fresh-out-of-the-oven experience!
- Food Safety: I referred to the food safety of scones for this recipe.
How to Make Boberry Biscuit
- Shred the butter.
- Mix the dry ingredients.
- Add the butter to the flour mixture, add buttermilk, and mix.
- Fold in the blueberries.
- Shape the dough into a rectangle about 7×10 inches.
- Cut out the dough.
- Bake and glaze once the biscuits are cooled.
***See the full instructions below***
More Bread + Biscuit Recipes
- Garlic And Herb Parker House Rolls
- Practically N0-Knead Bread
- Southern Cornbread
- Jalapeno Cornbread
- Beer Bread
- Olive Garden Breadsticks
- Pumpkin Scones
- Zucchini Bread
- Cat Head Biscuits
Craving more delicious recipes? I hope you’ll join our cooking family! Subscribe to Gonna Want Seconds and receive all our latest recipes delivered straight to your inbox! Absolutely free to you and we never share your email address.
Bo Berry Biscuit
Ingredients
Biscuits:
- 1/3 cup cold butter, shredded then placed in the freezer
- 1 cup cold blueberries
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup cold buttermilk, well shaken
- 2 tablespoons melted butter
Glaze:
- 1/4 cup butter melted
- 1 cup sifted powdered sugar
- 2 tablespoons milk
- 2 teaspoons lemon juice
Instructions
- Preheat oven to 450°F (232°C).
- Shred the butter (1/3Â cup) onto a small plate and place it in the freezer for 10 minutes.
- After washing blueberries (1Â cup), lay them on a thick layer of paper towels and top with another layer of paper towels. Remove all excess water.
- In a mixing bowl, whisk together the flour (2Â cups), sugar (1/4Â cup), baking powder (2Â teaspoons), and salt (1/2Â teaspoon) together with a whisk.
- Cut in shredded butter.
- Add the cold buttermilk (1Â cup) and stir with a wooden spoon, just until combined.
- Fold in the blueberries.
- Turn out onto a lightly floured surface. Using your hands, gently but quickly shape the dough into a rectangle about 7X10 inch, and 1/2 inch thick. Cut out biscuits using a 2 1/2-inch cutter. (You can reroll the scraps to make one more biscuit.)Â
- Arrange the biscuits about an inch apart on an ungreased baking sheet. Bake for 6 minutes. Remove from oven and generously brush with the melted butter (2Â tablespoons). Return to oven and continue to bake for 4-6 minutes more or until golden.
Make Glaze:
- While the biscuits bake, make the glaze.
- In a small mixing bowl, whisk together the powdered sugar (1Â cup), milk (2 tablespoons), and lemon juice (2 teaspoons) until smooth.
- When the biscuits come out from the oven, allow them to cool slightly, then drizzle with the glaze.Â
Fans Also Made:
Notes
- Frozen blueberries will work too. Keep them in the freezer until you’re ready to fold them into the dough.
Nutrition
On your phone? Check the web story here.
Can you use frozen blueberries for this recipe?
Hi, Rachel. Yes, frozen blueberries will work. Keep them in the freezer until you’re ready to fold them into the dough.
Wow, these are soooo good!
Thanks, Melissa! 🙂