BoBerry Biscuits

Published Date: November 27, 2021

Bo Berry Biscuits aka Blueberry Biscuits with icing glaze – fresh blueberries baked inside a light, fluffy homemade biscuit with a drizzle of homemade glaze with a hint of lemon; make these bo berry biscuits the breakfast treat you didn’t know you were missing!

This copycat recipe tastes like the authentic Bojangles’ berry biscuits. Your family will surely love these sweet treats popping with blueberry and lemon flavor. Perfect for any day of the year! If you love fruit breads like this one, you will LOVE my Lemon Blackberry Bread!

Every Southerner knows about Bojangles’ famous Bo Berry Biscuits. Fluffy and soft — these blueberry biscuits are drizzled with an icing glaze that makes them even more delicious. The marriage of these two flavors (tart blueberries and sweet icing) is a delicious explosion! People flock to Bojangles to get their hands on these delectable biscuits. However, like me, not everyone has one of the restaurants nearby…so I made it my mission to recreate them in my own kitchen!

Fortunately, after lots of testing, I have now successfully replicated Bojangles’ Bo Berry Biscuits. Continue reading to find out how I achieved it. You’ll be shocked at how simple they are to prepare! Make these delectable biscuits right in your kitchen.

Why You’ll Love these blueberry biscuits

  • Authentic Taste: My version has the same flavor as the original Bojangles’ blueberry biscuits. The ingredients are quite similar to those found in Bojangles’. My version is just as delicious as the original.
  • Easy-to-Make: Despite the fact that this dish tastes just like the genuine thing, it is not difficult to prepare. The components are everyday kitchen staples, and the cooking instructions are simple to comprehend and follow along with.
  • Money saving: This recipe will save you a lot of money. Blueberry biscuits can be made with mostly pantry items in less than 30 minutes! You can make 10-12 of these babies for the cost of two at the fast-food chain!

Equipment Needed

  • Measuring cups (dry and wet ingredients)
  • Measuring spoons
  • Paper towel
  • Large mixing bowl
  • Pastry cutter
  • Baking sheet
  • Oven
  • Brush
  • Baking sheet

Ingredients You Need To Make This Recipe

Ingredients: 

  • 1 cup blueberries
  • 2 cups flour
  • 1 Tablespoon granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓  cup salted butter, cold
  • 1 cup buttermilk

Topping/Glaze:   

  • ¼ cup of butter (melted)
  • 1 cup powdered sugar
  • 2 Tablespoons milk
  • 2 teaspoons lemon juice

How to Make BoBerry Biscuits

1. Preheat the oven to 450 degrees.

2. Use a paper towel to remove any excess moisture from the blueberries.  Toss the blueberries with 2 teaspoons of flour.

3. Combine the rest of the flour, sugar, baking powder, and salt in a large bowl.

4. Cut in the butter with a pastry cutter. There may still be pea size chunks visible in the dough.

5. Stir in the buttermilk until barely combined.

6. On a well floured surface, roll out the dough to a rectangle shape about ½ inch thick and lightly press 3/4ths of blueberries evenly throughout the dough.

7. Mentally divide the rectangle into 3 equal pieces.  Fold the right third over the center.  Then fold the left third over the center.  (This is like folding a letter.)  Now you have a stack 3 slabs high.  (If you find it easier to cut 3 equal pieces, that’s fine.  Just stack up the 3 equal pieces.)  Then carefully roll out the dough to ½ inch thick again.  (This is going to help the layers puff up.)

8. Carefully Cut out five to six biscuits with a 3 inch cutter.  Try to handle the dough as little as possible, so that the butter stays cold but you will need to reshape and roll out the dough again to cut out 4-5 more biscuits.

9. Put the biscuits about an inch apart on an ungreased baking sheet, then push a few of the remaining blueberries into the top of each biscuit.

10. Bake for about 7 minutes, then take the biscuits out and generously brush with melted butter. Return them to the oven and bake for 3 more minutes or until golden.

11. While the biscuits are baking, make the glaze.  Stir together the powdered sugar, milk, and lemon juice until smooth.  

12. When you remove the biscuits from the oven, allow them to cool slightly and then drizzle with the glaze.  

These are best served warm! 

Storage

Store your leftover biscuits in an airtight container. They can be stored at room temperature for two days. In the refrigerator, they can be kept for up to a week. 

Tips

  • Butter up: Refrigerate the biscuits for 10-15 minutes before baking. Putting your dough in the fridge helps to firm the butter, preventing your biscuits from spreading.
  • Cool Down: Allow the blueberry biscuits to cool before drizzling it with the lemon glaze; otherwise, it will simply run off.
  • No Oven: Air fryer works with this recipe too! Place the dough in an air fryer basket and bake at 400°F for 10-12 minutes, or until golden brown.
  • Genlty Roll: It’s important to roll out your dough gently each time! You want to keep as many whole berries as possible! 

Substitutions and Variations

  • Strawberry Sandwich: Strawberries should be sliced and sandwiched between two Bo Berry Biscuits. Then drizzle the lemon glaze.
  • Cream Cheese Frosting: Using an electric mixer, combine the cream cheese and 1/2 cup butter until smooth and creamy. In the same bowl, combine the sugar, cream, and vanilla extract and whisk until thoroughly combined.
  • Chocoholic: If you are a chocolate lover, you can incorporate some chocolate chips into the Bo berry biscuit batter before it is baked.

What To Serve/Pair With Your BoBerry (Blueberry) Biscuits With Icing

  • Sides: Serve with strawberry slices and bacon if desired. The tartness of the strawberry and the saltiness of the bacon pair perfectly with blueberries biscuits.
  • Drinks: Serve these Bo Berry Biscuits with a glass of milk or sweet tea – after all, it is a Southern recipe. Or enjoy a cup of black coffee or a glass of iced coffee with these biscuits.
  • Meat: Fried chicken and blueberry biscuits go together like peanut butter and jelly. The contrast between the flavors and textures is incredible!

Bo Berry (Blueberry) Biscuits With Icing FAQs

Can I use frozen blueberries?

Yes, you can use frozen blueberries. If you plan to eat Bo Berry Biscuits all year round, frozen blueberries are part for when fresh isn’t in season.

WARNING!!! If you thaw the frozen blueberries before incorporating them into the dough, you will get blue biscuits.

Can you freeze BoBerry (Blueberry) Biscuits?

Yes, you can because these Bo Berry Biscuits freeze well! Freeze the biscuits on a baking sheet. Once frozen, transfer them to a freezer bag or airtight container. Frozen biscuits can be stored for 2 to 3 months.

Thaw the frozen Bo Berry Biscuits in the refrigerator or at room temperature before baking. Another option is to cook them from frozen; just add a few minutes to the baking time.

Should I grease the baking sheet?

No, you do not need to grease the baking sheet for this recipe.

How can you make the BoBerry Biscuits healthier?

If you want to make low-calorie blueberry biscuits, you can use stevia or another sugar substitute.

Can I make BoBerry Biscuits ahead of time?

Yes, you can make these ahead of time. Refrigerate the biscuit dough in an airtight container once it has been cut into biscuits.

Other Breakfast Recipes You’re Sure To Love

Don’t Forget To Come Back And Let Me Know How Your BoBerry (Blueberry) Biscuits Turned Out!

If you’ve made this recipe or any other recipe on my site, let me know in the comment section how they turned out. We love hearing from you! You can also follow along with me on FACEBOOK AND INSTAGRAM to see more colorful recipes!

Three biscuits stacked with blueberries baked in and glaze drizzled on top.

Bo Berry Biscuits

5 from 3 votes
Print Pin Rate
Course: Breakfast, Dessert
Keyword: Blueberry Biscuits, Bo Berry Biscuits, BoBerry Biscuits
Prep Time: 10 minutes
Cook Time: 10 minutes
Assembly Time: 15 minutes
Total Time: 35 minutes
Servings: 10

Ingredients

Biscuits

  • 1 cup blueberries
  • 2 cups flour
  • 1 tbsp granulated sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup butter cold
  • 1 cup butter milk

Glaze/Icing

  • 1/4 cup butter melted
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 2 tsp lemon juice

Instructions

  • Preheat the oven to 450 degrees
  • Use a paper towel to remove any excess moisture from the blueberries. Toss the blueberries with 2 teaspoons of flour.
  • Combine the rest of the flour, sugar, baking powder, and salt in a large bowl.
  • Cut in the butter with a pastry cutter. There may still be pea size chunks visible in the dough.
  • Stir in the buttermilk until barely combined.
  • On a well floured surface, roll out the dough to a rectangle shape about ½ inch thick and lightly press your blueberries evenly throughout the dough.
  • Mentally divide the rectangle into 3 equal pieces. Fold the right third over the center. Then fold the left third over the center. (This is like folding a letter.) Now you have a stack 3 slabs high. (If you find it easier to cut 3 equal pieces, that’s fine. Just stack up the 3 equal pieces.) Then carefully roll out the dough to ½ inch thick again. (This is going to help the layers puff up.)
  • Cut out five biscuits with a 3 inch cutter. Try to handle the dough as little as possible, so that the butter stays cold but you will need to reshape and roll out the dough again to cut out 5 more biscuits.
  • Put the biscuits about an inch apart on an ungreased baking sheet, then push a few blueberries into each biscuit.
  • Bake for about 7 minutes, then take the biscuits out and generously brush with melted butter. Return them to the oven and bake for 3 more minutes or until golden.
  • While the biscuits are baking, make the glaze. Stir together the powdered sugar, milk, and lemon juice until smooth.
  • When you remove the biscuits from the oven, allow them to cool slightly and then drizzle with the glaze. 
  • These are best served warm!

Notes

  • These are best served warm!
  • Storage Instructions:
    • These biscuits will keep for up to 2 days at room temperature or for up to a week in the fridge.  Make sure they are well wrapped so they don’t dry out.  They may be frozen for up to 3 months.  (Just make sure they are completely cooled before freezing, otherwise the moisture on them will ruin the texture.)
  • Should I use fresh or frozen blueberries?  Either will work equally well in this recipe.  Just make sure to thaw and pat dry the berries if you use frozen.
  • I don’t have a pastry cutter – what is a good substitute?  A great substitute is to use 1 butter knife in each hand and work both knives together in a cutting motion until the butter and other ingredients are crumbly.  
  • I don’t think the consistency of the glaze is right – any advice?  Yes, if you’d like the glaze thicker, add a little more powdered sugar (1 Tablespoon at a time).  If you’d like it thinner, add a little more milk (1 teaspoon at a time).  
  • I don’t have a circle shaped cookie cutter – what else could I use?  You could use a drinking glass (if you’d like your biscuits to be circle shaped).  Or you are welcome to use a knife to cut the dough into squares or triangles.  
  • Can I freeze the biscuits unbaked?  Yes, they will freeze well for up to 1 month.
  • I don’t have any buttermilk – will these work with regular milk?  I would recommend that you make your own buttermilk.  Just place 1 Tablespoon of vinegar or lemon juice in your 1 cup measure, then fill it with milk to make 1 cup.  Allow this mixture to sit for a few minutes before adding it to the dough.  
  • Can I just mix the blueberries into the dough before rolling it out?  You can.  But I  found that the biscuits looked nicer when you pressed them in because otherwise they burst easier. 

Nutrition

Serving: 10g
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