Bo-Berry Biscuits Copycat Recipe (Blueberry Biscuits with Glaze)

These blueberry biscuits are everything you love about a classic homemade biscuit, only better. They’re soft, tender, and buttery with juicy blueberries baked into every bite, then finished with a sweet lemony icing that takes them straight into “treat yourself” territory. They’re inspired by the famous Bojangles Bo-Berry biscuits, but this homemade version tastes fresher, the biscuits bake up fluffier, and you get way more blueberries than the drive-thru ever gives you.

Why You'll Love These Blueberry Biscuits

The first time I had a Bo-Berry biscuit from Bojangles, I immediately understood why people are obsessed. It’s not just a blueberry biscuit, it’s that perfect mix of buttery biscuit, bursts of berry, and that sweet icing on top that makes it taste like breakfast and dessert at the same time. So, of course, I had to try making a copycat version at home, and after a few test batches, this is the one I kept coming back to.

These biscuits come out tender and crumbly like a true buttermilk biscuit, but the blueberries make them extra special, and the icing adds the exact finish that makes Bo-Berry biscuits iconic. The little hint of lemon keeps the sweetness balanced and makes the whole thing pop. They’re perfect for weekend breakfast, brunch, or honestly any time you want something warm and bakery-level that tastes like it came from a fast-food legend.

And if you want to go full chicken-and-biscuits mode, make these Zaxby's chicken fingers first and then bring out the Bo Berry biscuits for dessert. It’s the kind of fast-food style meal people remember.

Ingredients You'll Need

Blueberry biscuits:

• 2 cups all-purpose flour
• 1 cup fresh blueberries
• 1 tablespoon sugar
• 2 teaspoon baking powder
• ⅓ cup cold butter, cubed
• 1 cup buttermilk

Homemade sweet glaze:

• 1 cup powdered sugar
• 3 tablespoon butter, melted
• 2 tablespoon milk
• 1 teaspoon lemon juice

By the way, I use some of these same ingredients to make these pancake mix muffins, so you'll definitely want to try those next!

How To Make Boberry Biscuits

Step 1: Make The Biscuit Dough

First, line a baking sheet with parchment paper and preheat the oven to 450°F. Next, toss the blueberries with 1 tablespoon of flour in a mixing bowl until fully coated, then set them aside. To make the dough, combine the flour, sugar, and baking powder in a large bowl. Then add the cold, cubed butter to the flour mixture and work it into the dry ingredients with a pastry cutter or clean fingers.

Once combined, add the buttermilk and stir until the dough comes together. As soon as the dough is at a doughy consistency, you'll want to shape it into a ball and roll it out to ½-inch thickness on a well-floured surface.

Step 2: Roll The Dough

Now that you have a biscuit dough, place the lightly floured blueberries on top of the rolled dough, then fold the dough inward, bringing the ends to meet in the center.  Next, you can roll out the dough a second time until it's about ½ inch thick again.  Then you'll want to cut out about 8 biscuits using a 3-inch biscuit cutter or cookie cutter. After that, gather the remaining dough and cut out the rest biscuits. 

Step 3: Bake The Biscuits

Once you've cut out all the blueberry biscuits, arrange them on the prepared baking sheet and bake for 7 minutes.

After that, you'll want to remove them from the oven and brush the tops of 'em with melted butter. Then bake the biscuits for another 3 minutes, or until they're lightly golden brown on top.

As soon as they look good, remove the biscuits from the oven and arrange them on a wire rack to cool. 

Step 4: Make The Glaze

The final step - and the best part of this recipe - is to make the glaze that finishes off the blueberry biscuits.

So to do that, you'll want to add the powdered sugar, milk, lemon juice, and melted butter to a bowl. Then you can whisk all of these ingredients together until they're nice and smooth.

Finally, drizzle the icing all over the bo biscuits, let the icing set for a minute or so, and serve warm. Enjoy!

Expert Tips To Make The Best Blueberry Biscuits

• Keep everything cold. Cold butter and cold buttermilk are what create flaky layers and tall biscuits. If your kitchen is warm or the dough starts feeling soft, pop the bowl or the shaped biscuits in the fridge for 10 minutes before baking. Cold dough hits a hot oven and rises better.
• Toss the blueberries with flour on purpose. That tablespoon of flour helps the blueberries stay suspended in the dough instead of sinking and bleeding everywhere. It also keeps the berries from making wet pockets that can stop the biscuits from baking up fluffy.
• Use fresh blueberries if possible, but handle them gently. Fresh berries hold their shape better and are less likely to turn the dough purple. If you only have frozen blueberries, do not thaw them. Toss them in flour straight from frozen and work quickly so they do not bleed into the dough.
• Work the butter into flat pieces, not tiny crumbs. You want the mixture to look like coarse crumbs with some larger butter bits still visible. Those butter pieces melt in the oven and create that tender, flaky biscuit texture. If the butter is fully blended in, the biscuits can bake up more like a scone.
• Mix the dough just until it comes together. Overmixing makes biscuits tough. Stir only until you no longer see dry flour, then stop. A slightly shaggy dough is perfect because it will come together when you press and fold it.
• Fold instead of kneading. After you add the blueberries and fold the dough inward, you’re creating layers and trapping berries in pockets. That gives you a better rise and a more tender texture than kneading, which can crush blueberries and make the dough dense.
• Do not twist the cutter. Press straight down and lift straight up. Twisting seals the edges and can keep biscuits from rising as tall. If you do not have a cutter, a floured glass works; just press straight down.
• Bake hot and fast. 450°F is ideal for biscuits because it creates a quick rise and golden tops without drying them out. Keep an eye on them, since ovens vary. They can go from perfect to too dark quickly at this temperature.
• The butter brush is not optional. Brushing melted butter halfway through adds flavor and helps the tops brown beautifully. If you want the most bakery-style finish, brush once when they come out too, then let them cool before icing.
• Cool before glazing for the best icing. If the biscuits are too warm, the glaze will melt and disappear. Let them cool on a wire rack until just warm or room temperature, then drizzle. For a thicker, whiter glaze like the classic Bo-Berry look, use less milk and add it a few drops at a time.

Bo-Berry Biscuits FAQS

More Copycat Recipes

If you're looking for more copycat recipes that are just as delicious as this one, we have a ton on the blog that you can check out next! 

Here are some reader favorites:

• McDonald's Oreo McFlurry
• Chick Fil A nuggets
• Taco bell nacho fries
• Olive Garden shrimp scampi
• Texas Roadhouse rolls

Oh, and for more deliciousness, don't forget to follow us along on TikTok, YouTube, and Instagram! We post new recipes on them every single day.