Description
This homemade Bojangles biscuit recipe offers flaky layers and a tender interior, perfect for any family meal, bringing Southern perfection right to your table with easy-to-follow instructions.
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 teaspoons smoked paprika
- 0.75 cup cold unsalted butter, cubed (1.5 sticks)
- 0.33 cup cold vegetable shortening
- 1 cup cold buttermilk
- 3 tablespoons fresh chives, divided
- 2 tablespoons melted unsalted butter
- 0.5 teaspoon flaky sea salt
Instructions
- Prep Oven: Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper. This high heat ensures a quick rise.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, kosher salt, and smoked paprika until thoroughly combined and evenly colored.
- Cut in Fats: Add the cold cubed butter and shortening. Cut into the flour with a pastry blender or fingertips until it resembles coarse meal with pea-sized pieces (if your butter starts to get too soft, pop the bowl in the fridge for 5-10 minutes). The mixture should feel crumbly and cool.
- Add Wet Ingredients: Pour in the cold buttermilk and 2 tablespoons of chives. Stir gently until just combined and a shaggy dough forms; avoid overmixing.
- Fold Dough: Lightly flour a clean work surface. Turn the dough out and gently pat it into a 1-inch (2.5 cm) thick rectangle. Fold into thirds, rotate 90 degrees, and repeat patting and folding 2 more times for flaky layers. The dough should feel soft.
- Cut Biscuits: Pat the dough into a final 1-inch (2.5 cm) thick rectangle. Using a 2.5-inch (6.5 cm) round biscuit cutter, press straight down (do not twist) to cut biscuits. Rework scraps gently once or twice for more.
- Bake: Place cut biscuits on the prepared baking sheet, touching sides for softer edges, or slightly apart for crispier sides. Bake for 15-18 minutes, until golden brown and puffed.
- Finish: Immediately after baking, brush the hot biscuits with melted butter, sprinkle with flaky sea salt and the remaining chives. They will smell incredibly rich and savory.
Notes
Always use fresh baking powder; old powder leads to flat biscuits. Ensure both butter and shortening are very cold for the best flakiness. High-quality unsalted butter makes a noticeable difference in flavor. Avoid overmixing dough to prevent tough biscuits. Flat biscuits can be caused by old baking powder or insufficient chilling of butter. Dry biscuits result from too much flour; measure precisely.
- Prep Time: 25 minutes
- Cook Time: 17 minutes
- Category: Breakfast and Brunch
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 biscuit
- Calories: 330 calories
- Sugar: 3 g
- Sodium: 260 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 122 mg