BoBerry Biscuits

>> Saturday, May 23, 2009

This recipe is NOT gluten-free (apologies to my gf readers out there.)

A couple of friends of mine from North Carolina are constantly singing the praises of a restaurant chain called Bojangles. Their rhapsodic descriptions of BoBerry Biscuits inspired my to dig up the recipe online and surprise them with my best efforts at recreating the BoBerry.

BoBerry Biscuits:
- 2 cups Flour
- 1 cup milk
- 1/3 cup of sugar
- 5 tbs of low-fat butter or margarine.
- 4 tsp baking powder
- 1 tsp salt
- 3/4 cup dried (dehydrated) blueberries

- 1 cup of sifted powdered sugar
- 1/8 cup of water
- 1 teaspoon of vanilla
- ½ teaspoon of fresh lemon juice

One hour before baking cut up the butter into 1/8 inch - 1/4 inch slices and place in freezer.

Preheat oven to 450F. Mix salt, sugar, flour, blueberries and baking powder in a bowl. Add cold milk to dry ingredients and mix.

Add the slices of butter and fold them QUICKLY into the dough. You do not want them to melt, they will create the layers in your biscuits.

Once the butter chunks are evenly distributed, move dough to floured cutting board and roll flat to about ¼ - ½ thick (or to desired thickness) and cut Biscuits with a 2" biscuit or cookie cutter. Place in oven and bake for 7-12 minutes, until golden brown at the edges.

Melt 1 tablespoon of butter in the microwave, and paint finished biscuits with pastry brush.
Mix glaze ingredients in a bowl, and drizzle over BoBerry Biscuits.

If the guys' reactions were any indication, this recipe was pretty close to the real thing. Even if you've never been to Bojangles, I can pretty much promise you will love these babies. They are flaky, buttery, easy to make and the slightly tart coating is bowl-licking good.


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