Have you ever been to a Bojangles? When my husband was stationed at Camp Lejeune, NC one was right down the street. We lived outside Camp Lejeune for three years, but didn’t discover Bojangles until the very last month. That’s probably for the best, because the second I ate their warm, buttery, flaky Bo-berry biscuit I was hooked! I loved that biscuit so much that I used to dream about it during pregnancies. I even made my husband bring one back for me during a road trip: a 6 hour drive where he had to smell that sweet yumminess!
Lately, I’ve been obsessed with yogurt bagels from the blog Skinny Taste. I decided to play around with the ingredients and make my own blueberry biscuit at home. It seriously gave me all the same feels I get when eating a Bo-berry biscuit. The kids loved helping me make the biscuits, and could not stop talking about the perfect combination of sweet and tart.
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Can we just talk about this ingredient list??? , yogurt, and blueberries. How simple is that?
Combine the yogurt and the Bisquick in a large mixing bowl with a rubber spatula until it looks crumbly. Next, use your hands and knead the dough into a ball, it will be sticky at first. You can add a little flour, or wet your hands a bit to help while kneading.
Once the mixture looks like a ball, start adding blueberries a little bit at a time. This is a great opportunity to get the kids involved. My daughter loved this step. Just add a couple blueberries, then knead, add a couple more blueberries, and knead again.
On a flat surface, roll mixture to about 1/2 inch thick. I used my hands to spread out the mixture. then cut each biscuit out with a or a glass. Bake in the oven at 450 degrees for 8 minutes or until lightly golden. Let cool for 5 min before icing.
While biscuits cook, prepare your icing. The secret ingredient to this decadent icing is the browned butter. It takes your icing to a whole new level.
Melt 1/2 stick of butter on your stove top. Remove from heat once you start smelling a nutty flavor, and see brown color on the top of the butter. Stir in 1 cup of powdered sugar with a whisk.
Whisk in 1/2 tablespoon of milk, and 1 tsp of vanilla. If you think the mixture is too thick, you can add more milk. Pour mixture into a sandwich bag and snip off one of the corners. Squeeze in a zig-zag motion to decorate your blueberry biscuit.
Enjoy, your breakfast…or dessert.
- 2 cups all purpose biscuit baking mix
- 1 cup plain Greek yogurt
- 1/2 cup fresh blueberries
- 1/2 stick butter
- 1 cup powdered sugar
- 1/2-1 tablespoon milk
- 1tsp vanilla
- Preheat oven to 450 degrees.
- Place the biscuit mix and yogurt in a mixing bowl. Stir with a rubber spatula, until mixture looks crumbly. Using your hands in the bowl, knead mixture. About halfway through kneading, Incorporate berries until the mixture forms a ball.
- Roll the dough out on a flat surface about 1/2 inch thick; cut into rounds with a biscuit cutter or glass.
- Bake in a preheated oven about 8 minutes or until lightly browned.
- Brown 1/2 stick butter in a medium sized pot on your stove top.
- Remove butter from the stove top, once you start to see a brown coloring, and the butter smells nutty.
- Stir in 1 cup powdered sugar, until the mixture looks crumbly.
- Pour in 1/2 tablespoon of milk, and vanilla. mix together until icing forms. If mixture is too thick, add more milk.
- Pour icing into a ziplock bag, snip one corner and squeeze icing onto biscuits in a zig zag motion.