Bojangles Biscuit Recipe

In a recent thread, someone was lauding the biscuits at the mainly Carolina's based chain Bojangles. Bojangles is a cajun chicken place much like Popeyes that began in Charlotte in the late 70s and has spread, with some success, throughout the southeast.

Overall, Bojangles menu is far inferior to Popeyes with one exception: their fresh, in store made, biscuits that they serve all day every day. In the early 80s the local Hardeees and Bojangles franchises began serving these biscuits stuffed with country ham, deep fried chopped steak, sausage or even topped with a pretty good sausage cream gravy.

i ran cross this recipe recently and found the end product to be pretty close to the excellent biscuits that one would find at Bojangles. So, if anyone is feeling ambitious enough to make their own biscuits:

Bojangles Biscuits - Makes about 1 dozen

2 cups self rising flour
2 teaspoons baking powder
2 teaspoons confectioners sugar
1/2 cup solid vegetable shortening (such as Crisco)
1 1/2 cups buttermilk
Melted butter (about 1/4 cup)

Stir together the flour, baking powder & 10x sugar. Cut in the shortening until pieces are about the size of grains of rice. Stir in the buttermilk (you may need less buttermilk; start with 3/4 cup and add more as needed). Knead a few times, roll out on a floured board or counter top to 3/4-inch thickness. 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.

Will,

These look very good! Think I'll give them a try. Clarifications:

1. 10X sugar? This to me means superfine, but the ingredient list says "confectioners". Which do you use?

2. Butter? Is this brushed on the biscuits before baking?

Thanks!

Bill/SFNM

I used confectioners sugar and brushed the biscuits with the butter after baking. They had a nice, crispy, buttery exterior and tender middle.