These Homemade Blueberry Biscuits with Lemon Glaze are my take on Bojangles bo-berry biscuits. Golden brown, fluffy buttermilk biscuits are filled with juicy blueberries so there’s some in every bite. Then dipped in a sweet lemon glaze. Ready in 30 minutes – breakfast just got a whole lot better!
Copycat Bojangles Blueberry Biscuits for Breakfast
Forget fast food and make these copycat blueberry buttermilk biscuits. This is a buttermilk biscuit recipe with blueberries and a lemon cream cheese glaze. It’s my take on the very popular bo-berry biscuits served at Bojangles.
If you don’t have a Bojangles where you live, it’s a fast food burger place in the South that serves these amazing blueberry biscuits drizzled with powdered sugar icing.
However, these are so much better. This recipe starts with made-from-scratch blueberry buttermilk biscuits, made with cold butter and buttermilk for the lightest and fluffiest biscuits. This is the same base I use for chocolate chip biscuits.
Next, they’re dipped into a homemade lemon glaze made with cream cheese, which is the perfect pairing for the blueberries. The cream cheese and lemon keep it from being overly sweet.
The biscuits are tall and sprinkled with soft blueberries in every bite. You can enjoy them warm or cold–they’re delicious either way.
These are similar in flavor to a blueberry scone, but softer and fluffier.
You can easily use frozen blueberries instead of fresh and enjoy them all year long, just add them frozen so they don’t bleed and give you purple biscuits.
Why You’ll Love This Recipe
- Beloved copycat: Everyone loves Bojangles biscuits, and this recipe allows you to make your very own in your kitchen!
- Light and fluffy: Using cold butter and buttermilk gives these biscuits a light and fluffy texture.
- Quick: You can make this recipe in 30 minutes, so it’s perfect for a quick breakfast or snack.
Ingredients for Blueberry Buttermilk Biscuits
- Pantry staples: You’ll need all-purpose flour, baking powder, baking soda, sugar, salt, and vanilla extract.
- Cold unsalted butter: Using cold butter creates a flaky texture.
- Buttermilk: This type of milk is slightly acidic and reacts with baking soda, producing a fluffy texture. If you don’t have buttermilk, learn How to Make Your Own Buttermilk from scratch, you can’t make Southern biscuits without it.
- Blueberries: You can use fresh blueberries or frozen blueberries.
- Cream cheese: Use full-fat cream cheese. You’ll only need 2 oz.
- Lemon zest and lemon juice: Use fresh if you can.
- Powdered sugar: Adds sweetness and thickens the glaze.
- Cream: Thins out the glaze. You can always add more if the glaze is too thick or less if you want to spread it instead of dipping.
How to Make Copycat Bojangles Blueberry Biscuits
Step One: Prep the Dough
In a large bowl, mix the dry ingredients, then blend in cold butter with a food processor or pastry cutter, or fork until the mixture resembles crumbs. Stir in buttermilk to form a rough dough.
Step Two: Add Blueberries
Gently fold blueberries into the dough, keeping them whole. I find that using your hands works best. Shape the dough into a rectangle and cut it into strips then stack the strips and roll out. Repeat this a couple of times.
Step Three: Shape and Chill
Roll the dough out onto a floured surface, cut into circles using a biscuit cutter or the rim of a glass, and place on a prepared baking sheet. Freeze briefly to firm up.
Step Four: Bake
Bake the biscuits until golden brown and puffed, then let them cool slightly.
Step Five: Glaze and Finish
Whisk together the glaze ingredients, dip the tops of the biscuits, and let them set on a rack. The glaze will firm up as it cools. Enjoy!
Tips for Making Southern Biscuits
- Dip: You can dip the biscuits in the glaze or drizzle it over the top if you prefer a little less.
- Prep: Line a baking sheet with parchment paper or use a silicon mat to prevent the biscuits from sticking.
- Use cold ingredients: Do not use softened or melted butter for the biscuits, or they will become dense and flat. For extra cold butter, you can pop it in the freezer for 15 minutes. You’ll also want to use cold buttermilk, so don’t let it sit out before using it in the batter.
- Less is more: The less you handle the dough, the taller and flakier the biscuits will be.
- Frozen blueberries: If using frozen blueberries, toss them some of the flour first to absorb any excess moisture. This will prevent the biscuits from becoming soggy.
Fun Swaps
- Glaze: If you’re not a fan of lemon, you can spread some honey butter over the biscuits instead.
- Blueberries: You can swap out the blueberries for another type of berry, like cut-up strawberries, raspberries, or blackberries.
Storage & Freezing
Store leftover biscuits in an airtight container at room temperature for up to 2 days. I don’t recommend refrigerating the biscuits as they will become hard and dry.
If you can’t eat them right away, freeze the glazed or unglazed in a plastic bag for 1-2 months. Let them thaw on the counter.
Ingredients
- 3 ½ cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon sugar
- ½ teaspoon salt
- 16 tablespoons cold butter cut into ½ inch pieces
- 1 ¼ cup buttermilk
- 1 ½ cups blueberries
Glaze
- 2 ounces cream cheese softened
- 1 teaspoon vanilla
- 1 tablespoon lemon zest
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon cream
Instructions
- Preheat oven to 425º. Line a baking sheet with parchment paper
- In the bowl of a food processor, add flour, baking powder, soda, sugar and salt. Pulse to combine. Cut cold butter into ½ inch pieces and add to flour mixture. Pulse until the butter is the size of peas. Add cold buttermilk and process just until coming together. Turn out onto a cutting board.
- Add blueberries to the dough and gently form into a rectangle. Cut the rectangle into 3 slices and stack them on top of each other. Use a rolling pin to roll into a rectangle and repeat 2 more times. Roll into a 1 inch rectangle and use a 2 ½ inch cutter to cut into 15 circles. Place on prepared baking sheet and freeze for 10 minutes.
- Bake for 12-15 minutes until golden brown. Let cool slightly then dip the tops into the lemon glaze.
Lemon Glaze
- Use a hand mixer to mix the cream cheese until smooth. Add lemon zest and vanilla and mix until smooth. Add powdered sugar, lemon juice and cream and mix until smooth. If it’s too thick add more cream. You want it thin enough to dip the biscuits in.
- Once biscuits are cool enough to touch, dip the tops of the biscuits in the glaze and place on a wire rack.
Notes
- These can be served warm or room temperature.
- The glaze will firm up as it comes to room temperature.
- These are best eaten within 1-2 days. Freeze any leftovers.
- Make sure you use cold butter and cold buttermilk for soft, flaky biscuits.
