Breakfast · 30 min · american

Copycat Bo-Berry Biscuit (Bojangles’ style)

Weeknight-friendly American cooking: Copycat Bo-Berry Biscuit (Bojangles’ style) comes together in 30 minutes with self-rising flour, granulated sweetener (monk fruit or sugar), and not much else. It is weeknight cooking that still hits your targets — 6 grams of protein per serving. No specialty equipment and nothing hard to find at a regular grocery store.

Ingredients

• 2 cups Self-rising flour
• 1/4 cup Granulated sweetener (monk fruit or sugar)
• 4 tbsp Cold butter, grated
• 3/4 cup Nonfat Greek yogurt
• 3/4 cup Fresh or frozen blueberries
• 1/2 cup Powdered sweetener or powdered sugar
• 2 tbsp Low-fat milk
• 1/2 tsp Vanilla extract

Steps

1. Work the grated butter into the flour and sweetener with your fingertips until it looks like coarse crumbs — cold butter is what makes a biscuit flaky instead of bready.
2. Fold in the yogurt just until a dough forms, then gently fold in the blueberries; frozen berries bleed less if you toss them in a spoonful of flour first.
3. Pat out to 3/4 inch, cut six biscuits with a straight push — no twisting — and set them close together on the pan so they climb instead of spreading.
4. Bake at 425°F for 13 to 15 minutes until puffed and golden at the edges.
5. Whisk the powdered sweetener, milk, and vanilla into a thin icing and pour it over the biscuits while they are warm, Bojangles-style — the glaze should pool in the cracks.
6. Rest 5 minutes so the icing sets into that familiar crackly shell, then eat one warm and call it breakfast research.

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