If there’s one thing many people love eating beside their protein, it would be biscuits! Biscuits come in a variety of shapes and texture, with the American biscuit being a popular choice. But what exactly is the American biscuit? You can find it on Bojangles, where thousands of people flock just for their biscuits and gravy!
But there will be times you won’t be able to get a serving of genuine Bojangles biscuits, especially if you don’t have it around your area. That’s why I decided to make my own mock Bojangles to satisfy my cravings for these wonderful biscuits.
What Are Bojangles Biscuits?
Bojangles is a fast food restaurant found in North Carolina, now with over 600 restaurants around America. They are best known for their fried chicken and signature biscuits, along with their homemade dipping sauce.
The original Bojangles biscuit comes in a variety of flavors. It takes the form of the American biscuit, which is similar to a scone. It’s a small baked product that comes in a browned crust and soft interior, perfectly paired with gravy.
But what makes Bojangles famous for their biscuits? They are made from scratch. Yes, unlike other fast food chains around the world, Bojangles assures that their famous biscuits are fresh from their kitchen. The ingredients are delivered fresh (not frozen) every day and go through a process to provide the best eating experience for all their customers.
The biscuit process is very detailed, with Bojangles owners claiming that it’s also the kneading process that makes their biscuits delicious and textured. And there is a certain way to knead it, but that is apparently a secret.
Fortunately for all of you, I’ll be showing you my kneading process and the ingredients to use to create your own Bojangles biscuits that will look and taste almost the same!
How To Make Mock Bojangles Biscuits
Did you know that there are 48 steps to make the Bojangles biscuits? That’s what has been said by employees and chefs of Bojangles! It seems a bit too much, and I’m sure it will confuse a lot of people, especially first-time bakers! No worries though, as I lessen the number of steps and make it simpler. So here’s the recipe for the mock Bojangles biscuits!
- Preparation time: 45 minutes
- Cook time: 15 minutes
- Total time: 60 minutes
This can serve 8 to 12 biscuits, depending on the shape you form.
Two cups of self-rising flour
This is a necessity that contains leavening agents that will be able to lift your biscuits and have it look good. You might need more than two cups, so you’ll be able to dust the surface and the biscuit cutter when kneading the dough. That way, the dough won’t stick.
If you have no self-rising flour available, you can make your own by mixing two cups of all-purpose flour with one tablespoon of baking powder and a quarter teaspoon of salt.
Two teaspoons of baking powder
While we use self-rising flour, we’ll still need baking powder to add carbon dioxide to the mix, making the dough expand and ready to knead.
Two teaspoons of confectioners’ sugar
Confectioner’s sugar will give more sweetness to the biscuits with the perfect balance of both sweet and savory.
If you have no confectioners’ sugar, make your own by processing or blending granulated sugar until it takes the texture of confectioners’ sugar, which is powdery.
Half a cup of vegetable shortening
This will help make the biscuits fluffier and tender. This is vital because the biscuits will end up flaky without it. I recommend you to use vegetable shortening with zero trans fat.
A cup and a half of buttermilk
Buttermilk is a bit sourer than your normal milk, which helps make the biscuits fluffier and tender.
If you had no buttermilk on hand, then use normal milk mixed with vinegar and lemon. For a cup and a half, stir 1 1/4 tablespoons of vinegar or lemon juice with a cup and a half of milk. Let it sit for three minutes when the milk starts to curdle.
Quarter cup of melted butter
Butter will give the creamier fast to your mock Bojangles biscuits. We’ll be brushing this on top of the biscuits before putting it in the oven. Melt the butter in either the microwave to the stove.
When pouring the butter on the stove, put it in a saucepan, melting it on medium heat. Once it’s ALMOST melted, take it off the heat and stir until it’s melted. For the microwave, melt it in smaller portions. Cover the bowl with paper towels and microwave it every ten seconds, checking until it’s melted.
- Cookie Sheet: Use a 13 x 18-inch aluminum cookie sheet that will bake all the biscuits while giving enough heat circulation.
- Biscuit Cutter: Use a steel biscuit cutter with a round shape to ensure that the biscuits are entirely circled. Use an oversized one of about three inches.
- Rolling Pin: Use a wooden rolling pin that will help grip the dough while giving it a rough texture to improve your biscuits’ consistency.
- Pastry Brush
- Mesh Strainer
Step 1. Before making the dough, preheat the oven to 450 degrees Fahrenheit. Then you’ll need to mix all the ingredients.
Start by sifting all the dry ingredients into the bowl then stir it using a fork or whisk. Once all the dry ingredients are incorporated well, make a hole at the center of the mixture and place the vegetable shortening there, mixing it until the mixture takes a fine and crumbly texture. Gradually pour your buttermilk and stir well until it becomes a soft dough.
Step 2. After you have made the soft dough, it’s time to roll it on a clean and even surface. Dust some flour on the surface and knead it about ten times. Using the rolling pin, flatten it until it is about 3/4-inch thick. Do NOT over knead or flatten the dough too much, or it will end up with you having dry biscuits.
Use your biscuit cutter (flour it first) and then push the cutter into the dough. Pull it straight out and remove it from the cutter, repeating the procedure until you have little to no dough left. Don’t twist the cutter, as it will make it harder to get the dough out.
Step 3. Once the dough is ready to be baked, place it on the cookie sheet, at least two to three inches apart from each other. Then coat the biscuits with melted butter. Use your pastry brush to cover it.
Place the biscuits in the oven, baking it for 12 to 15 minutes. You can also take them out once it’s golden brown. Take the biscuits out once it’s done and let it cool on a wire rack for five minutes. Place it on a plate
Pro-Tips On Making Mock Bojangles Biscuits
Now that you know how to make mock Bojangles biscuits, the next step is learning more super tips to make your biscuits look and taste even better! Here are pro-tips you should follow
- Always use cold ingredients and utensils, apart from the melted butter, which should already be at room temperature when brushed onto the biscuits. Freeze the dry ingredients before using them for flakier biscuits.
- Avoid using your hands when mixing the dry ingredients, as it may end up with you adding too much warmth. Use a fork or whisk for your ingredients to stay cold. Also, use cold metal or wood surfaces when working on the dough.
- When mixing and stirring the dough, touch it gently to avoid the gluten developing early. That way, it will be at the perfect texture that isn’t too smooth or too hard. You should see a few flour sprinkles on the dough, and that’s enough kneading.
- Once you have the baked biscuits, fix some imperfections such as chopping burnt bits with a knife or grating some edges for the perfectly round biscuit shape like what they do in Bojangles!
- Serve the biscuits with a delicious and creamy gravy. Add chicken for a complete meal, and you’re ready to enjoy a yummy and filling meal!
When it comes to having your biscuits and gravy, one of the best restaurants to go to would be Bojangles. Their biscuits are to die for, and you’ll reach out for more. But if you aren’t around any Bojangles branch, then you can still get your fix of the delicious biscuits and make your own.
I hope that this article shows you how to make mock Bojangles biscuits properly. Now that you know what to do try this recipe now and experience the goodness Bojangles has to offer!
If you have any questions or would like to share your experiences on making mock Bojangles biscuits, then comment down below. I would love to hear what you have to think.