Bo Berry Biscuits

Why You’ll Love Bo Berry Biscuits

Recipe

You get the buttery, light texture of a classic biscuit combined with bursts of fresh blueberry flavor.
The lemon zest adds a subtle bright note that helps balance the sweetness.
The vanilla glaze drizzled over warm biscuits creates a lovely glossy finish and adds a touch of indulgence.
It’s perfect for a weekend breakfast, brunch, or when you want to surprise someone with something homemade and comforting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Biscuits:

• all‑purpose flour

• baking powder

• salt

• granulated sugar

• cold unsalted butter, cubed

• buttermilk

• vanilla extract

• fresh or frozen blueberries

• lemon zest

For the Vanilla Glaze:

• powdered sugar

• milk

• vanilla extract

Directions

1. Preheat your oven to 450 °F (about 230 °C). Line a baking sheet with parchment paper.

2. In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until well combined.

3. Add the cold, cubed butter into the flour mixture. Use a pastry cutter or your fingers to work the butter in until the mixture has small butter pieces dispersed throughout.

4. In a separate bowl, mix the buttermilk and vanilla extract. Pour this into the dry ingredients and stir gently until just combined. Avoid over‑mixing.

5. Carefully fold in the blueberries and lemon zest—take care not to crush the berries so their color doesn’t bleed.

6. Turn the dough out onto a lightly floured surface. Pat it into a rectangle about 1‑inch thick (about 2.5 cm). Use a biscuit cutter (or a round cutter) and press straight down (do not twist) to cut out rounds of dough.

7. Place the biscuit rounds on the prepared baking sheet, leaving a little space between each one to allow for expansion.

8. Bake for 12 to 15 minutes or until the tops are golden brown.

9. While the biscuits are baking, whisk together the powdered sugar, milk, and vanilla extract to make the glaze until smooth.

10. Once the biscuits are out of the oven, let them cool slightly. Then drizzle the vanilla glaze over the warm biscuits and allow it to cascade down the sides. Serve while still warm.

Servings and timing

• Makes about 8–10 biscuits

• Prep time: approximately 20 minutes

• Bake time: 12–15 minutes

• Total time: about 44 minutes

Variations

• Swap the blueberries for raspberries or chopped strawberries for a different berry twist.

• Use frozen blueberries if fresh ones aren’t available; just toss them lightly in flour before folding in to avoid sinking.

• Add a sprinkle of coarse sugar on top of each biscuit before baking for extra crunch.

• Replace the vanilla glaze with a lemon glaze (use lemon juice instead of milk) for a sharper citrus note.

• Make mini-biscuits by cutting smaller rounds and reduce baking time slightly for bite-sized treats.

Storage/Reheating

• Store the cooled biscuits in an airtight container at room temperature for up to 2 days.

• To reheat, warm them gently in a low oven (about 300 °F / 150 °C) for a few minutes to maintain the texture.

• You can freeze unbaked biscuits for up to 1 month. Thaw and bake directly from frozen, adding a few extra minutes to the baking time.

FAQs

How do I prevent the blueberries from bleeding into the dough?

Gently fold the blueberries in at the end of the mixing to avoid crushing them. You can also toss frozen berries lightly in a little flour before folding to help minimize bleeding.

Can I use milk instead of buttermilk?

Yes, you can use milk with a teaspoon of lemon juice or vinegar added and let it sit for 5 minutes to mimic buttermilk’s acidity, though the texture might alter slightly.

Can I make these gluten-free?

You could experiment with a gluten-free all-purpose flour blend, but you may need to adjust liquid amounts or add a binder like xanthan gum to maintain structure.

Can I bake these ahead of time?

You can bake them ahead of time and reheat just before serving to maintain freshness. The glaze may lose some shine, but the flavor will still be great.

What if I don’t have a biscuit cutter?

You can use a round cookie cutter, a drinking glass rim, or even shape the dough into rough rounds with your hands for a more rustic look.

Why is my biscuit dough dense instead of flaky?

Make sure your butter is very cold and you work it into the flour until you see small pieces of butter. Also avoid over-mixing once the wet ingredients are added, and use the high oven temperature to help create lift.

Can I omit the glaze?

Absolutely. The biscuits are still delicious without the glaze—they’ll just be a little less sweet and decadent.

How do I store leftover glazed biscuits?

Keep them in an airtight container at room temperature for up to two days. If frozen, thaw and reheat gently; the glaze may soften, but they’ll still taste great.

What’s the best way to reheat them for serving?

Use a low oven or toaster oven to warm the biscuits for a few minutes so the exterior becomes slightly crisp again while the interior stays tender.

Can I make them smaller or larger?

Yes — adjust the size of your biscuit cutter accordingly. If making larger biscuits, you may need a minute or two extra baking time; with smaller ones, reduce the bake time slightly and monitor the browning.

Conclusion

These Bo Berry Biscuits bring together buttery, flaky biscuit dough with juicy blueberry bursts and a luscious vanilla glaze for a memorable breakfast treat. They’re versatile, relatively simple to make, and deliver that warm-from-the-oven appeal that turns any morning into something special. Whether you serve them for brunch or simply want to treat yourself, they’re sure to hit the spot.

Bo Berry Biscuits

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These Bo Berry Biscuits are a homemade version of the beloved Bojangles’ treat. Soft, fluffy buttermilk biscuits are packed with juicy blueberries and topped with a sweet vanilla glaze—perfect for breakfast, brunch, or dessert.

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 8 biscuits
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1 tbsp sugar
• 1/2 cup unsalted butter, cold and cubed
• 3/4 cup buttermilk, cold
• 3/4 cup blueberries (fresh or frozen)
• 1/2 cup powdered sugar
• 1–2 tbsp milk
• 1/4 tsp vanilla extract

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Instructions

1. Preheat oven to 450°F (232°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, salt, baking soda, and sugar.
3. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Pour in the cold buttermilk and stir until just combined. Do not overmix.
5. Gently fold in the blueberries.
6. Turn the dough out onto a floured surface and gently pat it into a 1-inch thick rectangle.
7. Cut out biscuits using a round cutter and place them on the prepared baking sheet.
8. Bake for 12–15 minutes or until golden brown.
9. While the biscuits bake, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract until smooth.
10. Drizzle the glaze over the warm biscuits before serving.

Notes

• Use frozen blueberries straight from the freezer to prevent bleeding.
• Do not overwork the dough to keep the biscuits tender.
• Adjust the thickness of the glaze by adding more or less milk.

Nutrition

• Serving Size: 1 biscuit
• Calories: 220
• Sugar: 9g
• Sodium: 280mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 25mg