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Reading: Marie Callender’s Chicken Pot Pie
There ’ s one copycat recipe for these celebrated biscuits that ’ mho posted and shared more than any other, and it ’ s downright awed. The dough is formulated with self-rising flour, baking powder, powdered sugar, shorten, and buttermilk, and many complain that the recipe creates dough that ’ s much excessively at large and the resulting biscuits are a accomplished calamity. Yet there the recipe remains on blogs and boards all over the interweb for unsuspecting home cloners such as yourself to waste prison term on. But that won ’ deoxythymidine monophosphate happen anymore, because I have made a good copycat Bojangles ‘ buttermilk biscuits recipe that works the manner it should, guaranteeing you ’ ll get perplex aureate buttermilk biscuits that look and taste merely like a coach Bojangles ’ pro made them.
In addition to the obvious overuse of buttermilk, the popular recipe I found online has many problems. The author gets it properly when calling for self-rising flour, which is flour containing salt and a leaven agent ( aka baking powder ), but why would the copycat Bojangles cookie recipe be designed to use self-rising flour and then add extra leave ? Well, it probably wouldn ’ deoxythymidine monophosphate. Biscuits are job number 1 for self-rising flour, and the raise in there is measured for that use, so there ’ s no want to add more. If you were planning to add your own leaven, you ’ d probably start with general-purpose flour, which has no leaven in it. And let ‘s merely be pass : bake powder tastes gross, so we want to add vitamin a little as potential, not more than necessary .
It ’ sulfur besides important to handle the boodle the lapp way that workers at Bojangles ’ do. They make biscuits there every 20 minutes and there are batch of YouTube videos showing the preparation technique. In a nutshell, the dough is mixed by hand ( in the restaurant they use their hands because the quantity is sol large, but for this recipe use a blend spoon ), then it ’ second folded over a few times on a flour countertop before it ’ sulfur rolled out. This easy handle of the boodle prevents the gluten in the flour from toughening and adds layers, so your biscuits come out of the oven tender and bizarre.
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For the best results, find White lily flour. This self-rising flour is low in gluten and makes incredibly downy biscuits. If you use another self-rising brand, you ’ ll still get great biscuits, but the gluten flush will likely be higher, the biscuits will be tougher, and you ’ ll probably need more buttermilk. Head down to the Tidbits below for details on that .
And I noticed another thing most copycat Bojangles biscuit recipes get ill-timed. For biscuits that are beautifully fortunate brown on the top and bottom, you ’ ll want to bake them on a silicone baking mat ( or parchment newspaper ) at 500 degrees F. Yes, 500 degrees. That may seem hot, but this high temp works well with self-rising flour, and in 12 to 15 minutes the biscuits will be absolutely browned .
counterintuitively, it ’ s the lower temperatures that end up burning the biscuits, while the higher temperature cooks them just right. At lower temps the biscuits must stay in the oven longer to cook through, which exposes the surfaces to more heat, and they end up excessively dark on the external, particularly the penetrate. For even better results, if you have a convection setting on your oven, manipulation that and set the temp to 475 degrees F. Your biscuits will look like they came straight from the drive-thru .
