Copycat Homemade Bojangles Biscuits Recipe

If there is one thing that defines the Southern fast-food experience, it’s a Bojangles Made-from-Scratch Biscuit. They are famous for being incredibly tall, impossibly buttery, and having that distinct “shaggy” texture that makes them perfect for soaking up gravy or holding a piece of fried chicken.

You don’t have to live in the Carolinas to enjoy these anymore! With this copycat Bojangles biscuit recipe, you can recreate those legendary layers right in your own oven. Whether you’re making a breakfast sandwich or a side for dinner, these biscuits bring the “Bo-Time” spirit to your table.

If you love everything Bojangles, try my recipe for Bojangles Fried Chicken Recipe, Bojangles Chicken Tenders, Easy Bojangles Mac And Cheese Recipe, Easy Bojangles Dirty Rice Recipe (The Ultimate Copycat!), Bojangles Bo Sauce, Bojangles Green Beans Recipe, Easy Bojangles Honey Mustard Recipe, or Bojangles French Fry Seasoning Recipe.

Why You Will Love This Recipe!

• Authentic Texture: These biscuits feature the classic “nooks and crannies” that define a true Bojangles biscuit.
• Simple Ingredients: You likely already have everything you need in your pantry, no fancy equipment required.
• Buttery Perfection: We use a high-fat buttermilk and butter combination to ensure they stay moist and flavorful.
• Versatile: These are the perfect base for honey, jam, sausage gravy, or a crispy fried chicken breast.
• Crowd Pleaser: Nothing says “love” like a tray of warm, homemade biscuits straight from the oven, or air fryer.

If you love bread, try my recipe for air fryer cheddar bay biscuits, air fryer bread, or even air fryer homemade biscuits!

Bojangles Biscuits Ingredients

• Self-Rising Flour: Use a high-quality brand like White Lily for the fluffiest results.
• Vegetable Shortening: Chilled shortening is the secret to that authentic Bojangles crumb.
• Buttermilk: Full-fat buttermilk provides the classic Southern tang and rise.
• Salted Butter: Melted butter is brushed on top for that signature golden finish.
• Sugar: A tiny pinch of sugar helps with browning and balances the salt.

How To Make Bojangles Biscuits

Step One: In a large bowl, whisk together your flour and sugar. Using a pastry cutter or two forks, “cut” the chilled shortening into the flour until the mixture looks like coarse crumbs with some pea-sized pieces remaining.

Step Two: Make a well in the center of the flour. Pour in the cold buttermilk. Use a wooden spoon to gently fold the flour into the liquid. Do not overmix! The dough should be slightly sticky and “shaggy.”

Step Three: Turn the dough onto a floured surface. Gently pat it out and fold it over itself 3-4 times—this creates the iconic Bojangles layers. Pat the dough to about 1-inch thickness and cut using a floured biscuit cutter. Pro Tip: Push straight down; do not twist the cutter, or the edges will seal and the biscuits won’t rise!

Step Four: Place the biscuits on a parchment-lined baking sheet so their edges are just touching. Bake at 450°F for 12-15 minutes. As soon as they come out, brush the tops generously with melted salted butter.

Copycat Homemade Bojangles Biscuits Recipe Tips

• The Flour Matters: For the most authentic Southern texture, use White Lily Self-Rising Flour. It is made from soft winter wheat, which has a lower protein content, resulting in a much fluffier, lighter biscuit than standard all-purpose flour.+1
• Keep Everything Cold: This is the golden rule! Your shortening and buttermilk should be ice-cold. When the cold fat hits the hot oven, it creates steam, which is what forces the dough to rise and create those distinct layers.
• Don’t Overwork the Dough: Handle the dough as little as possible. If you over-knead it, the gluten will develop, and you’ll end up with tough, hockey-puck biscuits instead of tender ones. A “shaggy” dough is a good dough!
• The “No-Twist” Rule: When using your biscuit cutter, press straight down and pull straight up. Never twist the cutter! Twisting “seals” the edges of the dough, which prevents the biscuit from rising to its full potential.
• The “Kissing” Technique: Arrange your biscuits on the baking sheet so the edges are just barely touching (or “kissing”). This encourages them to climb upward and support each other as they rise, rather than spreading out flat.
• Double Butter: For that signature Bojangles shine, brush the tops with melted salted butter twice—once halfway through baking and again immediately after they come out of the oven.

Storing Instructions

• Room Temperature: Once completely cooled, store biscuits in an airtight container or a resealable plastic bag. They will stay fresh for 1–2 days.
• Refrigeration: For longer storage, keep them in the fridge for up to 1 week. Ensure the bag is sealed tight with all air squeezed out to prevent them from drying out.
• Freezing (Baked): Wrap individual cooled biscuits in aluminum foil and place them in a freezer bag. They maintain best quality for 2–3 months.

Copycat Homemade Bojangles Biscuits Recipe Faqs

What is the best type of flour to use for these biscuits? For the most authentic Bojangles texture, you should use White Lily self-rising flour made from soft winter wheat. This specific flour has a lower protein content, which is the secret to getting that incredibly light and airy lift.+1

Why didn’t my biscuits rise as high as the ones at the restaurant? The most common culprit is twisting the biscuit cutter, which “pinches” the edges and seals the dough layers together. To ensure a tall rise, press the cutter straight down and pull it straight up without any rotating motion.

Can I use butter instead of vegetable shortening? While butter adds great flavor, vegetable shortening is what creates the specific “shaggy” and tender crumb found in a real Bojangles biscuit. If you prefer butter, make sure it is ice-cold and grated into the flour to maintain those flaky pockets of fat.

How do I get the tops to look golden and shiny? The signature look is achieved by generously brushing the tops of the biscuits with melted salted butter immediately after they exit the oven. For an extra boost of color, you can also brush them with a little buttermilk or melted butter halfway through the baking time.

Do I really need to use buttermilk? Yes, buttermilk is essential because its acidity reacts with the leavening agents in the flour to create a superior rise. It also provides the classic Southern tang that balances the richness of the shortening and the salt.

Can I make the dough ahead of time? You can cut the shortening into the flour in advance, but do not add the buttermilk until you are ready to bake. Once the liquid hits the flour, the chemical reaction begins, and waiting too long will result in a flatter, denser biscuit.

More Copycat Bojangles Recipes You’ll Love

Bojangles Fried Chicken Recipe {Copycat}

Air Fryer Copycat Bojangles Chicken Tenders

Easy Bojangles Mac And Cheese Recipe

Bojangles Bo Sauce

Bojangles Green Beans Recipe

Bojangles French Fry Seasoning Recipe

Easy Bojangles Dirty Rice Recipe (The Ultimate Copycat!)

Easy Bojangles Honey Mustard Recipe

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