I never thought dinner rolls were something I could get excited about until I got my hand into the breadbasket at Texas Roadhouse. Try my Bojangles' Buttermilk Biscuits copycat recipe below, and find more tasty Bojangles' copycat recipes here. Your biscuits will look like they came straight from the drive-thru. For even better results, if you have a convection setting on your oven, use that and set the temp to 475 degrees F. At lower temps the biscuits must stay in the oven longer to cook through, which exposes the surfaces to more heat, and they end up too dark on the outside, especially the bottom. That may seem hot, but this high temp works well with self-rising flour, and in 12 to 15 minutes the biscuits will be perfectly browned.Ĭounterintuitively, it’s the lower temperatures that end up burning the biscuits, while the higher temperature cooks them just right. For biscuits that are beautifully golden brown on the top and bottom, you’ll want to bake them on a silicone baking mat (or parchment paper) at 500 degrees F. Head down to the Tidbits below for details on that.Īnd I noticed another thing most copycat Bojangles biscuit recipes get wrong. If you use another self-rising brand, you’ll still get great biscuits, but the gluten level will likely be higher, the biscuits will be tougher, and you’ll probably need more buttermilk. This self-rising flour is low in gluten and makes unbelievably fluffy biscuits. This gentle handling of the dough prevents the gluten in the flour from toughening and adds layers, so your biscuits come out of the oven tender and flakey.įor the best results, find White Lily flour. In a nutshell, the dough is mixed by hand (in the restaurant they use their hands because the quantity is so large, but for this recipe use a mixing spoon), then it’s folded over a few times on a floured countertop before it’s rolled out. They make biscuits there every 20 minutes, and there are plenty of YouTube videos showing the preparation technique. It’s also important to handle the dough the same way that workers at Bojangles’ do. And let's just be clear: baking powder tastes gross, so we want to add as little as possible, not more than necessary. If you were planning to add your own leavening, you’d probably start with all-purpose flour, which has no leavening in it. Biscuits are job number 1 for self-rising flour, and the leavening in there is measured for that use, so there’s no need to add more. The author gets it right when calling for self-rising flour, which is flour containing salt and a leavening agent (aka baking powder), but why would any copycat Bojangles biscuit recipe be designed to use self-rising flour and then add additional leaving? Well, it probably wouldn’t. In addition to the obvious overuse of buttermilk, the popular recipe I found online has many problems.
JAZZED UP PILLSBURY BISCUIT RECIPES PRO
But that won’t happen anymore, because I have made a good copycat Bojangles' buttermilk biscuits recipe that works the way it should, guaranteeing you’ll get amazing golden buttermilk biscuits that look and taste just like a trained Bojangles’ pro made them. Yet there the recipe remains on blogs and boards all over the interweb for unsuspecting home cloners such as yourself to waste time on. The dough is formulated with self-rising flour, baking powder, powdered sugar, shortening, and buttermilk, and many complain that the recipe creates dough that’s much too loose and the resulting biscuits are a complete disaster. Everyone’s oven is different so yours may need more or less boiling time!) 5.There’s one copycat recipe for these famous biscuits that’s posted and shared more than any other, and it’s downright awful.
Remove foil and broil for 2 more minutes! (Once placed in your oven, keep an eye on them. Cover tightly with aluminum foil and bake at 350 degrees for 25 minutes. Melt 4 tbsp butter and pour all over the biscuit dough. (It’s better if biscuits are touching) 2. Place biscuits in a baking pan, spray bottom of the pan with cooking oil for best results. I like Great Value butter at Walmart 😉 _ ✨Directions: 1. Use real butter- it should only contain cream and salt.
The butter actually bakes into the dough giving them a homemade taste and buttery flaky bottom! 😋 _ ✨Only 2 ingredients! - a can of biscuits (I like Pillsbury grands) - 4 tbsp butter + 1 tbsp butter (for brushing) 🛑 margarine is not butter. 🚨You need this store bought biscuit hack in your life‼️ _ This recipe is a delicious time saver! Covering the biscuits while baking kind of steams the dough, making it softer than the traditional baking uncovered method.
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