Glaze blueberry biscuits reminiscent of Bojangles’ bo berry biscuits! Buttery, golden buttermilk biscuits loaded with blueberries and drizzled with a sweet vanilla glaze! 

Watch me make these glazed blueberry biscuits from start to finish!


The Chit Chat

This week I’ve been in the deep planning stages of my backyard oasis and I can’t even put into words how excited I am. I’ve waited too long for this. I mean it seems every Spring I attempt to start this process.  Researching and mapping everything out has consumed my every thought it seems and I often step out there just to imagine.

I visualize myself hosting family pool parties, evening cookouts in the outdoor chefs’ kitchen, Autumn bonfires, and relaxing in the hot tub on snowy days.  I picture my beautiful mediation pavilion in the woods and gorgeous edible landscaping with ambient night lighting making the entire space feel so enchanted.

In my mind, my backyard is this gorgeous, lush and peaceful retreat. My own little paradise.

Until my husband interrupts my daydream with “Um…just asking but… where is this money coming from?”

Pshhh…. money schmoney. I’ve never been one to worry about such a small, easy-to-obtain little thing!  I’ll worry about the money later, right now I’ve got all the feels! And if he knows me well, he knows I ALWAYS find a way to get what brings me joy.☺️

This week I ordered my blueberry bushes and hot pink rose bushes to line the side fences. I wanted to make sure the landscaping consisted of our favorite things and we LOVE blueberry anything! Well hello,  blueberry muffin cookies that I can’t stop making!

I can’t wait to get these babies in the ground! Today I’ve got an amazing blueberry recipe for ya: Glazed blueberry biscuits!

easy glazed blueberrry biscuits recipe

 

Got blueberries? Make these asap!

I adore a good copycat recipe that I can make at home and if you like Bojangles Bo-berry biscuits then give these a try! They aren’t exactly like Bojangle’s version because they are even better! Or maybe I’m biased.  My son Isaac always gets bo blueberry biscuits whenever we stop at Bojangles. He absolutely loves them so I was excited about making these for him. It wasn’t until I was on the 4th batch that I thought ” dang why didn’t I record that for Divas Can Cook!”  This happens a lot by the way. Batch #5 coming up!!

The whole family enjoyed these homemade glazed blueberry biscuits so much! Man are they fluffy and delicious!! My husband took one bite and said “Now this..this right here…this is amazing!” I’ll have to agree! All the flavors and textures are simply the bee’s knees!

This recipe starts with an incredible from-scratch buttermilk biscuit recipe and frozen blueberries are pressed right into the dough.  Once they are baked and brushed with melted buttered, they are drizzled in a sweet, buttery vanilla glaze that just takes them right over the top.

The tartness of those gooey blueberries + the golden crunch and fluffiness of the buttery biscuits + the sweetness of the glaze =  a match made in heaven!

Don’t expect to keep these things around long because man, they go FAST!  I usually make two pans! They taste great hot or at room temperature.

easy glazed blueberrry biscuits recipe

 

Which to use: Fresh, frozen, or freeze-dried blueberries?

When I first made these blueberry biscuits I started out using fresh blueberries. That just made the most sense because that’s usually what I use in all of my baked blueberry desserts. Bad move. The blueberries tasted a little” too fresh” and still kinda juicy. Not really the texture I was hoping for with biscuits.

Next, I tried using freeze-dried blueberries because I’m pretty sure Bojangles isn’t putting fresh blueberries in their bo blueberry biscuits. The freeze-dried blueberries were just ok. They were tiny so they looked really pretty in the dough, more like the Bojangles version. However, there wasn’t a very prominent blueberry taste that I was going for.

Finally, I tried frozen blueberries and BINGO! Frozen blueberries were the perfect texture for these biscuits. The blueberries baked up hot and gooey and gave these biscuits such an incredible flavor. Like eating biscuits with fresh blueberry jam! Tossing them in flour before pressing them into the dough, helps to absorb any moisture.

bojangles boberry biscuits recipe

Ingredients for Glazed Blueberry Biscuits Recipe

BISCUITS

  • all-purpose flour + more for flouring your work surface and hands
  • baking powder
  • salt
  • sugar
  • unsalted butter, frozen
  • butter-flavored shortening (cold)
  • buttermilk, cold
  • vanilla extract
  • frozen blueberries
  • half n half

VANILLA GLAZE

  • Powdered sugar
  • unsalted butter
  • half n half
  • vanilla extract
  • salt

 

glazed boberry biscuits recipe

 

How To Make Glazed Blueberry Biscuits (Bo Blueberry Biscuits)

(Don’t let the long directions scare ya! It literally takes me 10-15 minutes to whip these up!)

  1. Preheat oven to 450 F. Lightly grease the bottom of a 9-inch round cake pan with shortening and set aside.
  2. In a large bowl, whisk together flour, sugar,  baking powder, and salt. (Make sure to whisk it thoroughly)
  3. Cut the shortening into the dry ingredients with a pastry cutter until the mixture looks crumbly.
  4. Grate the frozen butter into the flour mixture, tossing occasionally with a rubber spatula so that the butter is coated in the flour.
  5. Mix the vanilla extract into the buttermilk and pour it into the dry ingredients.
  6. Using a rubber spatula, stir until a dough forms.
  7. Sprinkle about 1-2 tablespoons of flour on a flat surface and pour the dough out on top.
  8. Begin to knead the dough into a soft ball. Flatten and fold the dough 2-3 times, adding more flour if needed, but use the flour sparingly to keep from drying out the dough.
  9. Pat the dough out into a 1-inch thick rectangle. Set aside.
  10. Add frozen blueberries to a bowl and toss with 1 teaspoon of flour.
  11. Press the frozen blueberries into the dough.
  12. Carefully fold the dough in half and press back out. Be sure to keep your hands and work surface well-floured. If berries fall out just tuck them back in.
  13. Fold and press out the dough again 2 more times. (Blueberries will fall out and this may get messy. Just keep tucking in blueberries as they fall out, working as quickly as possible to keep the blueberries from unthawing too much)
  14. Pat the dough out one final time into a 1-inch thick rectangle.
  15. Dip a 3-inch cutter into flour and cut out 8 biscuits. Dip your cutter in flour each time. Do not twist the cutter  (You will need to reroll the dough to get the last two biscuits. Just add more flour to your hands and work surface to make the dough easier to work with)
  16. Place the biscuits on a prepared pan with sides touching.
  17. Using a pastry brush brush the tops lightly and evenly with half n half. (This helps with browning.)
  18. Bake for 20 minutes on the middle rack. (may need more or less time depending on your oven)
  19. Remove from oven and brush biscuits generously with melted butter. (*Optional* You can then broil the biscuits on low for 1-2 minutes until lightly golden brown  if desired, but keep a close eye on them since they can burn fast)
  20. While biscuits are cooling, make the glaze.
  21. To make the glaze combine powdered sugar, melted butter, and half and half. Add more half and half if you prefer a thinner glaze.
  22. Stir in vanilla extract and a pinch of salt.
  23. Brush or drizzle the glaze over the hot biscuits and allow the glaze to harden. Once hardened, drizzle on more glaze, if desired.
  24. Serve warm or room temperature. bojangles boberry blueberry biscuits recipe

 

Bo Blueberry Biscuit-Making Tips:

Keep all ingredients super cold!  Place your butter in the freezer if possible  When cold biscuit dough goes into the oven, magic happens!

Keep the dough slightly wet. Use flour on your cutting board and hands only as needed. Too much flour will result in a dry biscuit. Too little flour and you’ve got a sticky disaster.

Sides should be touching: Be sure to place the cut biscuits with sides touching to help them rise high.

Use frozen blueberries: Frozen blueberries work the best in this dough. If you have fresh blueberries just pop them in the freezer until solid.

Handle dough with care: Folding biscuits dough with blueberries inside can be a comical thing.  They really like to roll around. Just quickly tuck them back into dough and keep folding and pressing the dough until it’s smooth enough to press back out and cut.

Don’t twist the cutter: Drive a sharp, floured cutter right into the dough and pull back out. Do not twist the cutter or you’ll risk sealing the biscuits and they won’t rise.

Give yourself some grace and practice. Biscuit-making takes practice. You got this!

 

Bonus: These biscuits taste even better the next day! (Although you probably won’t have any leftover)

Happy Biscuit Making!!


easy glazed blueberrry biscuits recipe

Get the Recipe: Glazed Blueberry Biscuits

5 from 7 ratings
Buttery buttermilk biscuits loaded with blueberries and finished off with a sweet vanilla glaze!
Prep Time: 15 mins
Cook Time: 20 mins
Servings: 8

Ingredients
 

Biscuits

  • 2 cups all-purpose flour (sifted), (+ more for work surface)
  • ½ cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ¼ cup butter-flavored shortening
  • ¼ cup unsalted butter (I like to freeze it)
  • 1 cup cold buttermilk
  • ½ teaspoon vanilla extract
  • ¾ cup frozen blueberries, (keep in the freezer until ready to use)
  • 1 teaspoon flour (for coating blueberries)
  • 1-2 teaspoons half and half (for brushing tops of cut biscuits)
  • 1-2 tablespoons melted butter (for brushing tops of cooked biscuits)

Glaze

  • 1 cup powdered sugar
  • 2 tablespoons half and half (may need more)
  • 1 tablespoon unsalted butter, melted
  • ¼ teaspoon vanilla extract
  • salt, pinch

Instructions
 

  • Preheat oven to 450 F. Lightly grease the bottom of a dark 9-inch round cake pan with shortening and set aside.
  • In a large bowl, whisk together flour, sugar,  baking powder, and salt. (Make sure to whisk it thoroughly)
  • Cut the shortening into the dry ingredients with a pastry cutter until the mixture looks crumbly.
  • Grate the frozen butter into the flour mixture, tossing occasionally with a rubber spatula so that the butter pieces are coated in the flour.
  • Mix the vanilla extract into the buttermilk and pour it into the dry ingredients.
  • Using a rubber spatula, stir until a dough forms.
  • Sprinkle about 1-2 tablespoons of flour on a flat surface and pour the dough out on top.
  • Begin to knead the dough into a soft ball. Flatten and fold the dough 2-3 times,(this will create layers in the finished biscuit) adding more flour if needed, but use the flour sparingly to keep from drying out the dough.
  • Pat the dough out into a 1-inch thick rectangle. Set aside.
  • Add frozen blueberries to a bowl and toss with 1 teaspoon of flour.
  • Press the frozen blueberries into the dough.
  • Carefully fold the dough in half and press back out. Be sure to keep your hands and work surface well-floured. If berries fall out just tuck them back in.
  • Fold and press out the dough again 2 more times. (Blueberries will fall out and this may get messy. Just keep tucking in blueberries as they fall out, working as quickly as possible to keep the blueberries from thawing too much)
  • Pat the dough out one final time into a 1-inch thick rectangle.
  • Dip a 3-inch cutter into flour and cut out 8 biscuits. Dip your cutter in flour each time. Do not twist the cutter  (You will need to reroll the dough to get the last two biscuits. Just add more flour to your hands and work surface to make the dough easier to work with)
  • Place the biscuits on the prepared pan with sides touching.
  • Using a pastry brush, brush the tops lightly and evenly with half n half. (This helps with browning.)
  • Bake for 20 minutes on the middle rack. (may need more or less time depending on your oven)
  • Remove from oven and brush biscuits generously with melted butter. (*Optional* You can then broil the biscuits on low for 1-2 minutes until lightly golden brown  if desired, but keep a close eye on them since they can burn fast)
  • While biscuits are cooling, make the glaze. To make the glaze combine powdered sugar, melted butter, and half n half. Add more half and half if you prefer a thinner glaze.
  • Stir in vanilla extract and a pinch of salt.
  • Brush or drizzle the glaze over the hot biscuits and allow the glaze to harden. Once hardened, drizzle on more glaze, if desired.
  • Serve warm or room temperature.

Video

Cuisine: American, southern
Course: Breakfast, brunch
Tried this recipe?Mention @divascancook on Instagram or tag #divascancook.