Mix dry ingredients. Cut in shortening. Stir in buttermilk. Knead a few times, roll or pat out on a board and cut with a biscuit cutter. Bake in 450 degrees F oven for 12 minutes (or until golden). Brush with butter.
Great recipe. How thick should dough be before cutting biscuits out?
Keyonna Lyle December 29, 2013 REVIEW:
I absolutely love this recipe. I've never made good biscuits ..."EVER"..and finally...I can say I have made the best biscuits ever. ..No exagerations...."BEST" that I have tasted personally. Thank you so much for the recipe!!!
Guest22 November 12, 2013 COMMENT: I've cooked biscuits all my life and I think you don't understand some fundamentals of baking. You don't need both self rising flour and baking powder. Also if you are using buttermilk, I recommend using baking soda instead of baking powder and cut the amount in half (if you are using all purpose flour). But best yet just use buttermilk with self rising flour. Self rising flour already has baking powder in it. Otherwise your wasting baking powder and it's best not to add salt if you use baking powder for taste.
HOT in Dallas October 31, 2013 REVIEW:
My husband never likes my homemade biscuits. He says they aren't quite "right" but of course can't possibly articulate what he doesn't like about them lol! Tried these (because I love love love biscuits!) and he finally after 22 years said "they're perfect!" WIN!!! I still don't know what is so different about these but I've made them twice now and he still thinks they are winners so I'll keep making this recipe. Thank you!
SaraLK March 18, 2013 REVIEW:
Oh my goodness! I have been searching for a perfect biscuit recipe for a long time & I've finally found it! This recipe makes fluffy, light, wonderful biscuits! Think I will double the recipe next time, considering how fast they disappeared!
jwatk256 February 12, 2013 REVIEW:
Love this recipe. Make the full recipe then cook 4 and put the remainder in 2 freezer bags and put in freezer for another day. Great!
Jonesy December 25, 2012 REVIEW:
These do not taste like Bojangle's biscuits at all. That being said, they are still good biscuits with butter and jam.
Peggy December 15, 2012 REVIEW:
Just made these biscuits and they are greatttttttttt! I will be making these again. My husband loved them too. These were easy to make and the taste and texture was awesome. Thanks for sharing!
Ashley August 31, 2012 REVIEW:
This really is a perfect biscuit recipe. I made them for the first time last night, and they turned out great. My husband and I had them for dinner as bacon, egg, and cheese biscuits. I put frozen blueberries in half of the dough to make bo-berry biscuits! Just drizzle the bo-berries with a little icing, and you can have bojangles anytime you want. Also, I used butter-flavored crisco as the shortening.
Brenda April 13, 2012 REVIEW:
My eleven year old grandson loves Bojangles biscuits. When I found this recipe I just had to try it. I have never been able to make a really good biscuit until now. My grandson is very picky but he loves them! While visiting his family in Texas for a week I made these biscuits four times. They had plenty in the freezer when I left. These are a really big hit with all of us. I did add 1 teaspoon of salt.
Anna February 4, 2012 REVIEW:
I have made this biscuits many times since finding the recipe last month. With a drinking glass I can get about 15, using a child's glass close to 30. One time I substituted butter for shortening and it was way too salty so don't try that! I also use a buttermilk substitution of 1 1/4c milk + 2tsp Cream of Tartar. They really taste just like Bojangles. I keep a large box of these around and re-heat in the toaster oven for breakfasts, snacks, etc, and they taste just as fresh even days later.
Guest July 1, 2011 REVIEW:
These biscuits are awesome. Just made a test batch for me and a few friends. Better than can biscuits. I brushed the butter on before baking, and they turned out great. Easy to make & not very many ingredients.
Just like Bojangles! April 3, 2010 REVIEW:
Made these according to the recipe and they turned out great. They taste just like Bojangles biscuits! Be sure to brush plenty of melted butter on top right after they come out of the oven for the golden greasy Bojangles sheen.
It's ok to cheat a little by using convenience foods in your cooking. Refrigerated crescent roll dough comes in very handy in recipes like cheddar spinach appetizer squares, mini pepperoni rolls, or simple bear claws.