They say that imitation is the sincerest form of flattery. And if that’s true, the culinary team at South Chicago Packing is here to flatter the heck out of Bojangles’ and their delicious Bo-Berry Biscuit® with our copycat Bo-Berry Biscuit® recipe ! You’re welcome.
Bojangles’ makes excellent fried chicken and biscuits, especially their sweet blueberry ones. The only problem for us at SCP is that there isn’t a Bojangles’ within a reasonable distance from Chicago… Yet.
Therefore, we decided to attempt a copycat recipe to tide us over in the meantime. We are happy to share Chef Pete’s recipe with those of you who are also residing in locations that (sadly) do not have a nearby Bojangles’.
Chef Pete made a number of different batches of these tasty Bo-Berry treats. The most popular version of his recipe is a drop biscuit with fresh blueberries folded in along with a simple icing. These may not be an exact copy, but they satisfy our cravings, and have the added bonus of being very quick and easy to make.
*A Note About Biscuit Flour from Chef Pete: You may hear a lot of Southerners mewl about how you can’t get a decent biscuit up north… Well, it’s not completely true, but there are some considerations. One true thing is their flour. Typically, Southerners use softer wheat flours that have a protein of around 8 percent. Up north many all-purpose flours might have over 11 percent protein. Higher protein flours will form gluten much more readily. Some brands of all-purpose flour can even stand in for a strong bread flour. If you cannot find something like White Lily, which is a soft bleached all-purpose flour common in the Southeast, try using cake flour like a Swan’s Down. This will help give your biscuits have a lighter texture. Between that, and simply practice makes perfect, and of course plenty of SCP Lard, you too can have a good biscuit no matter where you live. Please enjoy!