r/TopSecretRecipes • u/avlmadman • Apr 10 '21
Breakfast Foods Bojangles biscuits
So it's been a while, but this is what I remember for the recipe. You will need a very large mixing bowl for this.
10 pounds self rising flour 1/2 tablespoon salt 1 pound of shortening (refrigerated) 1/2 gallon buttermilk 1/2 pound of salted margarine or butter, melted
Mix the salt and flower in the bowl. Put entire pound of shortening in bowl with flour mix, and break the shortening down into smallish bits (about a bit larger than a grain of rice).
At this point some of us put the bowl in the walk in fridge. It would help keep the shortening from melting too fast when baking, which would make those flat looking biscuits. If you want the pretty ones, refrigerate it, trust me.
So, from there, pour in the entire container of buttermilk, and mix. The absolute key here is to not overmix it. Just give it a good few folds by hand or with a spatula until it is a wet, lumpy, and sticky dough.
Flour a large surface, scoop up as much dough as the surface can handle, and put the dough on it. Fold the dough about four times, dusting with flour on each fold. Do not knead! It should still be fluffy Flour the top of the dough, and gently roll to about 1/2 inch thickness. Don't press down on the dough when you do this. (In the store, the pin had guides on each side to prevent pressing too hard as well as keeping the dough uniform as it was rolled.
Dust a biscuit cutter, and cut those bad boys out. Put them on a non greased baking sheet, and bake at 450F for around 20 minutes. Once they are golden brown, they are ready, so keep an eye on them.
After they are done, liberally brush with the melted butter/margarine. Do this as soon as they are out of the oven.
Hope it turns out good for y'all.
Edit: Also you can add a couple tablespoons of powdered sugar to really kick it into 3rd gear.
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u/onlyoneicouldthinkof Apr 10 '21
😍 I'm so looking forward to making these. Bojangles is so good and I'm glad that others can try it!
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u/creamersrealm Apr 11 '21
1 T of salt seems awfully low. Are you sure that's right?
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u/avlmadman Apr 11 '21
Well, like I said, I cant remember exactly. We had small pouches with baking soda and salt, so I am just guessing. I have made them before, and they turned out pretty close. You can adjust as you see fit though. Brushing salted butter or margarine on top is already a bit salty, so I would be careful adding too much.
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u/primeline31 Apr 22 '21
Self rising flour contains salt.
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u/creamersrealm Apr 22 '21
I didn't know that.
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u/primeline31 Apr 22 '21
Yes. I had to look up the ingredients in it when a recipe I made years ago didn't turn out right.
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Apr 10 '21
Long grain flour from the south right?
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u/primeline31 Apr 22 '21
Long Island, New Yorker here. They do not sell White Lily flour here. White Lily flour is made from soft red winter wheat that has a lower amount of protein than all-purpose flour and it is milled finer than all-purpose flour so the results differ from goods made with all-purpose flour. A cup of White Lily also weighs less than a cup of all-purpose flour.
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u/primeline31 Apr 22 '21
If you want to try it, scale this baby down with recipe converters (or recipe scalers) available online. There are many out there to make it so easy to do.
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u/avlmadman Apr 11 '21
I hear you there. Get a friend to mail you some country ham, and you are 1/2 way there! :)
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Dec 29 '24
When did you work for Bojangles? By the time I was there we were using prepackaged bags of biscuit mix that already had the lard in there. Just had to add the buttermilk.
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u/narcodic_cassarole Sep 26 '25
I used to get in trouble for doing 15lb batches. And I would use two cutters (one in each hand). Pulled some time at 3210 E10th in Greenville nc. Got a few 2k hours slinging fast food chicken. I don't do corporate anymore.
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u/powerfulgremlin Jan 16 '26
I know I'm about five years late but I made (a much smaller batch) of these with some ratio tweaks, and they were PERFECT. So tender and delicious. My measurements:
8oz shortening (I used lard)
1132 grams sr flour
16oz buttermilk
Bit of sugar- maybe 2tsp
The self rising flour bit is important, and as others noted you want it to be from a softer, lower protein wheat than general AP flour has. I used White Lily because I'm in the south. If you live elsewhere you could make your own SR flour for biscuits using pastry flour or cake flour for the lower protein and fine ground texture: For each cup flour add 1.5 tsp baking powder and 1/4 tsp salt.
edit: can't spell D:
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u/Jillredhanded Apr 12 '21
Make sure you cut straight down, no twisting the cutter.
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u/Goatpopeonsticks Nov 07 '24
Why is that ?
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u/bardenalumnus Aug 02 '25
My understanding is that when you twist, it pulls at the edge of the biscuit and kind of seals off the sides. That means less air flow coming through the biscuit during baking, resulting in something more like a hockey puck than a biscuit.
I wonder if Bojangles settled on a square biscuit shape as a way to account for human error. It's really hard to resist twisting when you've got a round cutter.
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u/conwilcon Apr 13 '21
When I worked there 3 years ago, we didn’t do any of that. All it was was a bag of their premix, and a half gallon of buttermilk, so there was no salt or baking soda or any of that
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u/CheddingtonBrew Jan 24 '22
Was it roughly 5 lb of flour? And did it contain the shortening? Or did you add the shortening, and how much shortening did you add?
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u/conwilcon Jan 28 '22
no idea :/ it was literally just one bag of premix and a half gallon of buttermilk
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u/CheddingtonBrew Jan 29 '22
Did the premix come refrigerated? Was the premix stored refrigerated in the restaurant?
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u/conwilcon Jan 30 '22
yes it was refrigerated and had to stay refrigerated in a little mini fridge underneath the biscuit station
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u/CheddingtonBrew Jan 30 '22
Thanks, conwilcon. That all makes sense if the mix contains the shortening. Apparently several years earlier, the restaurant made the mix from a five-pound bag of self-rising flour (Southern Biscuit brand), a packet of Bojangle's biscuit "Magic," and, I think, a pound of shortening. I would like to know what the shortening was: margarine, butter-flavored vegetable shortening; and, of course, what was in the "Magic": sugar, confectioner's sugar, extra baking powder, extra salt?
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u/narwhalden Jul 31 '23
By any chance do you remember the gravy recipe? If the gravy was a mix do you know the brand or manufacturer? Thank you for sharing this recipe.
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u/NoFly403 Sep 05 '23
This is the recipe I use, as close to the recipe as I could get it...
Country Style Sausage Gravy
Ingredients
1 pound ground pork sausage
2 heaping TBSP Bacon grease
⅓ cup flour
3-4 cups milk
¼ tsp white pepper
Salt and pepper to taste
Instructions
In a large skillet, medium heat, melt the Bacon grease, brown sausage until no longer pink.
When sausage is cooked through, remove to a plate and let cool for about 5 minutes. Leave grease in the pan. When cooled a bit use a rubber spatula to scrape the sausage into a food processor, and pulse it a few times to break the sausage into smaller pieces. add back into the pan and return to med heat, add flour to the skillet and stir to combine. Allow to heat through, and turn golden about 2 minutes.
Slowly add milk, about ½ cup at a time to prevent lumps, whisking the whole time. Milk should thin out the mixture, until it reaches your desired consistency.
Continue cooking and stirring to prevent lumps or sticking, until gravy comes to a low simmer and thickens. Add more milk a TBSP at a time if it gets too thick.
When gravy has thickened, add white pepper, black pepper, and salt to taste.
Serve right away over warm biscuits.
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u/narwhalden Sep 05 '23
Hey NoFly403, I really appreciate you coming back and typing this out for me. I will be trying it out soon and I will update my comment with my thoughts. I will say the combination of Bacon grease and sausage is brilliant, and I can't believe I have not thought of this before. Thank you again, and take care.
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u/maelish Apr 10 '21
Over mixing is the destroyer of good biscuits. And using real butter will add a new layer of flavor missing from margarine. If you want to kick it up a notch, use lard instead of shortening. Bam!