Prep 10 mins
Cook 12 mins
This is a great start to any meal! When dinner comes, you want to have more of these and take your dinner home.
- 2 cups self rising flour
- 2 teaspoons baking powder
- 2 teaspoons confectioners' sugar
- 1⁄2 cup vegetable shortening (such as Crisco)
- 1 1⁄2 cups buttermilk
- Melted butter (about 1/4 cup)|Stir together the flour, baking powder & 10 x sugar.
- Cut in the shortening until pieces are about the size of grains of rice. Stir in the buttermilk.
- Knead a few times, roll out on a floured board or counter top to 3/4−inch.
- Be careful not to work dough too much or add too much flour, or you'll have dry biscuits. Cut with an oversized biscuit cutter (about 3 inches).
- Place on an ungreased cookie sheet and bake about 12 minutes in a preheated 450 degree oven.
Just finished my first batch using this recipe. While they resemble Bojangles biscuits they did not have the special taste I have experienced at several Bojangles in South Carolina, North Carolina and Georgia. We have eaten in many along I-95 which driving from Maryland to Florida. So I am sort of a self appointed expert on the taste of Bojangles biscuits.<br/><br/>Only the freshest ingredients were used including real butter milk (not powdered). For shorting, butter flavored CRISCO was used. Thought it might impart a stronger buttery flavor which I believe is the dominant taste of the Bojangles biscuit.<br/><br/>In making biscuits with any recipe be sure not to over kneed the dough or you will have tough almost brick like biscuits. After adding the buttermilk the dough will be very sticky so you will have to sprinkle additional self rising flour to absorb some of the moisture. But do not add too much flour. When the dough becomes manageable kneed it at most 8 times or less. Just enough to shape the dough into a flat mass about 3/4 of an inch thick. This recipe made nine 3 inch biscuits very close to the diameter and thickness of the real thing.<br/><br/>Used nonstick aluminum foil on a cookie sheet so they would not stick. <br/><br/>My oven was preheated to 450 degrees but it still took 15 minutes not the 12 recommended. This is something you will have to check on since oven temps can vary although my oven thermometer showed 450 degrees. They could have baked another minute (total of 16) which would have produced a darker and crisper exterior.<br/><br/>While I used self rising flour don't think that its use is an absolute. After all self rising is nothing more then regular flour with baking soda and baking powder added.<br/><br/>In all the biscuits were excellent so I am giving this recipe 5 Stars although the Bojangles taste is still elusive.<br/><br/>Wonder if lard is used as the shorting agent in the Bojangles biscuit. Given the bad rap lard has today I am not going to use it. In fact had to close my eye when mixing in CRISCO. <br/><br/>Would like to experiment with some variations in my spare time but I don't know what could be changed to make the taste identical to Bojangles. Wonder if adding some vanilla would help?
Wow. These are really good. It took me a while to get the hang of them, but making them for the third time, I think I have perfected the recipe to my taste. First of all, I substituted a mixture of all-purpose flour, baking powder, and salt for the self-rising. The baking powder came out to 5 1/2 tsp. total per cup of flour (a little more than what the recipe calls for, but I really liked it), and the salt was 1 tsp. per cup of flour. I also used granulated sugar in place of the confectioners' (just what I'm used to). For those of you considering using this recipe, I would highly recommend that you measure the flour PACKED. I've tried it the other way before (spooning it into the measuring cup), and the dough will not be thick enough to form. For my oven, these took about 15 min. Just look for them to be golden brown. They are delicious!
Does it mean 10 times the amount of sugar?