If you live in the south, you should know what Bo-Berry Biscuits are.
If you don’t live in the south, I am sorry about that.
Bo-Berry Biscuits are sold at a fried chicken and biscuits joint called Bo-Jangles.
They are simply a buttery biscuit with blueberries and a simple icing.
Like a blueberry muffin on steriods.
Mmmm, I love me some Bo-Jangles.
Anyway, last night at 9pm I had a hanker’in for a Bo-Berry Biscuit.
But it was Friday night, and I was already in my pjs.
And I am not one to go out and about in my pjs.
But that’s another post for another time.
Back to the the biscuits.
I just came up with my own recipe.
And in 30 minutes I had fresh blueberry biscuits.
Here is how I made them:
Saturday Morning’s Breakfast↓
adapted from Meme’s Biscuits in Bon Appetit, Yall.
- 2 1/4 cups all purpose flour
- 1 tablespoon baking powder
- 1 tsp salt
- 3/4 cup brown sugar
- 5 tablespoons butter flavored shortening
- 2/3 – 3/4 cups milk
- 1 tablespoon lemon juice
- 1 tsp vanilla
- 1 cup fresh or frozen blueberries
- 2 cups powdered sugar
- 1 tablespoon vanilla
- 1/3 cup milk
Preheat oven to 425°.
Combine flour, baking powder, brown sugar and salt. Add shortening and cut it into the flour mixture with a pastry cutter or two knives until it resembles course meal. Set aside.
In a small bowl combine milk, lemon juice, and vanilla. Then add this liquid mixture to the flour mixture, stirring until just combined. Add blueberries, gently folding them into the mixture.
Turn the biscuit dough onto a well floured surface. Gently knead the dough 3-5 times, adding more flour if the dough is too sticky.
Using a floured rolling pin, gently roll out the dough until 3/4 inches thick. Using a floured round cookie cutter (or the rim of a drinking glass), cut out the biscuit rounds.
Place the rounds about 1 inch apart on a greased baking sheet.
Bake at 425° for 9-11 minutes, up to 14 minutes if using frozen berries.
When baked, remove the biscuits to a wired baking rack. Let cool 5-10 minutes.
Dip in icing, covering the entire surface. Return the biscuits to the cooling rack to dry. (1 hour)
Store in an airtight container.
Side note: I made these in the evening and served them at room temperature for breakfast the next day (although certain members of our family still warmed them up in the microwave for a few seconds).
*Update: My two stepsons and my husband gave these two thumbs up. And their thumbs were covered in Bo-Berry Biscuit icing.
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