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!
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 + Freezing
- 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: 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: 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
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Bo Berry Biscuit
- 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
- 1/4 cup butter melted
- 1 cup sifted powdered sugar
- 2 tablespoons milk
- 2 teaspoons lemon juice
- Preheat oven to 450°F (232°C).
- Shred the butter (1/3 cup) onto a small plate and place it in the freezer for 10 minutes.
- After washing blueberries (1 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 (2 cups), sugar (1/4 cup), baking powder (2 teaspoons), and salt (1/2 teaspoon) together with a whisk.
- Cut in shredded butter.
- Add the cold buttermilk (1 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.)
- 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 (2 tablespoons). Return to oven and continue to bake for 4-6 minutes more or until golden.
- While the biscuits bake, make the glaze.
- In a small mixing bowl, whisk together the powdered sugar (1 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.
Fans Also Made:
- Frozen blueberries will work too. Keep them in the freezer until you’re ready to fold them into the dough.
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