Prep 15 mins
Cook 15 mins
Found this recipe browsing to look for a recipe of Bojangles Boberry sweet biscuits. Haven't tried it yet but I wanted to save it somehow-- and what better way than to post it on zaar! Original recipe at southernfood.about.com
- 2 1⁄4 cups all-purpose flour, divided (thanks to the suggestion from @ngdarlen add more flour till the dough is biscuit dough consistency)
- 1⁄2 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon fresh grated lemon peel
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon baking soda
- 1⁄3 cup shortening
- 1 egg, lightly beaten
- 3⁄4 cup buttermilk
- 1⁄2 cup unthawed frozen blueberries (keep frozen right up until adding to dough)
- 3 tablespoons butter, melted
- 3 tablespoons granulated sugar
- 1⁄4 teaspoon ground cinnamon
- 1 dash ground nutmeg
- Mix 2 cups of the flour with the sugar, baking powder, lemon peel, salt, and soda in a large bowl.
- Cut in shortening until mixture resembles coarse meal. Mix egg and buttermilk then stir into the flour mixture.
- Stir in the frozen blueberries.
- Sprinkle remaining flour on the countertop. Scrape dough out onto the flour; flour fingers and gently knead 6 or 7 times, just until dough begins to hold together.
- Pat dough into a rectangle or round 1/2-inch thick.
- Cut out rounds with a floured 2-inch cutter or glass.
- Place biscuits 2 inches apart on a lightly greased baking sheet.
- Bake in center of a preheated 400° oven for 12 to 15 minutes, or until lightly browned. Combine topping ingredients and brush over the warm biscuits.
not at all like the real thing! a total disappointment! not even remotely biscuit-like, more like a very cakey cookie!
This can be a 5 star recipe all the way, ecxept I do believe the ingredients need to be adjusted somewhat, so 4 stars from me. After I added the liquid ingredients to the dry, the consistency was that of cake batter, thus prompting me to add more flour. I didn't measure the extra flour I added, but a rough estimate would be about 1/2 to 3/4 cup, just until I thought it was right for a biscuit dough. There was no way I could have plopped the "batter" down and actually patted it out without amending the flour ratio. With that being said, after I got the texture the way I thought it should be, it was the most tenderest dough I have ever worked with, and the dough cut beautifully with a biscuit cutter.Cooked for the alloted time, glazed them with the butter mixture, and let me tell you, they are fabulous. Not a biscuit, not a cake, but somewhere in between. The texture is light and fluffy, even with overworking the dough like I did. When I make these again, I will carefully add the extra flour, monitoring it this time to possibly add less and see how it goes. It definately does need the extra though, just enough to get the dough workable enough to lay it out and knead. Thanks, they are delicious.