Bojangles Biscuits Recipe (Homemade) | CookOS

Bojangles

Name: Bojangles Biscuits Recipe (Homemade)
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 12 servings
Cuisine: Southern
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

This recipe recreates the signature fluffy, buttery biscuits served at Bojangles Famous Chicken 'n Biscuits using self-rising flour, shortening, and buttermilk for an authentic taste at home.

🍴Copycat

🌍Southern 🏷️Bojangles 🏷️Biscuits 🏷️Buttermilk 🏷️Self-rising flour Shortening

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Total

20 min

Servings

Difficulty

Medium

Est. Cost

$14–$23

Recipe Source

View original recipe

From Cdkitchen

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

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Instructions

1
Preheat the oven to 450 degrees F.
2
Combine the flour, baking powder, and confectioners sugar in a bowl. Mix well.
3
Add the shortening and cut into the flour mixture with a pastry knife until it resembles coarse crumbs. Slowly stir in the buttermilk.
4
Knead the dough until it is smooth.
5
Roll out the dough on a floured surface and cut with a biscuit cutter. Place the biscuits 2-inches apart on a baking sheet.
6
Place the baking sheet in the oven and bake at 450 degrees F for 12 minutes or until golden brown.
7
Remove the biscuits from the oven and immediately brush the tops with the melted butter.

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Tips & Notes

Pro tips

Keep all ingredients cold, especially shortening and buttermilk, to ensure flaky layers in the finished biscuit.
Pat dough to about 3/4-inch thickness before cutting—thinner biscuits won't rise properly, and thicker ones won't bake through evenly.
Use a sharp biscuit cutter and press straight down without twisting, which seals the edges and prevents rise.
Brush generously with melted butter immediately after baking while still warm to achieve the signature tender crust.

Substitutions

Shortening → cold unsalted butter (texture will be slightly less flaky but still tender)
Buttermilk → regular milk mixed with 1 tablespoon lemon juice or vinegar per 1 cup (let sit 5 minutes before use)
Self-rising flour → all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon salt per cup

Storage & make-ahead

Store cooled biscuits in an airtight container at room temperature for up to 2 days; reheat in a 350°F oven for 5 minutes or microwave for 20–30 seconds.

Common Questions

Can I use butter instead of shortening?

Yes, but shortening produces a flakier, lighter texture more similar to the restaurant version. Use cold butter cut into small pieces if substituting.

Why do my biscuits turn out dense?

Overmixing the dough develops gluten and toughens the biscuits. Mix until just combined, and handle as little as possible before baking.

Can I make the dough ahead of time?

Yes, prepare the dough, cover, and refrigerate for up to 8 hours. Bake directly from the fridge, adding 2–3 minutes to bake time.

What's the difference between self-rising flour and all-purpose flour?

Self-rising flour already contains baking powder and salt, so you add extra baking powder here for lift. All-purpose flour would require adjusting the leavening agents.