Can you really turn Jiffy Blueberry Muffin Mix into a copycat Bo-Berry Biscuit?
Instructions
1. Preheat the oven to 375°F (190°C). Grease a muffin-top pan or a standard muffin pan with butter or nonstick spray.
2. Prepare the dough: In a large bowl, combine 1 box Jiffy Blueberry Muffin Mix, ¼ cup all-purpose flour, and 2 tablespoons cornstarch (optional). Add 2 tablespoons cold grated butter, 1 egg, ¼ cup milk, ½ teaspoon vanilla extract, and ½ teaspoon butter extract (optional). Mix just until combined. If desired, gently fold in ½ cup frozen wild blueberries.
3. Rest the dough for 10–15 minutes to help create a thicker, more biscuit-like texture.
4. Fill the pan: Scoop about ¼ cup of dough into each cavity. Use damp fingers or the back of a spoon to gently shape each mound into a round biscuit.
5. Bake for 12–15 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
6. Brush with butter: While the biscuits are still hot, brush the tops generously with melted butter.
7. Glaze: In a small bowl, whisk together 1 cup powdered sugar, 2–3 tablespoons milk, ½ teaspoon vanilla extract, and a pinch of salt. Drizzle the glaze over the warm biscuits and let it set for 5 minutes before serving.
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Notes
* Makes: 6–8 biscuits
* Prep Time: 15 minutes (25 minutes if resting the dough)
* Bake Time: 12–15 minutes
* Total Time: About 30 minutes (40–45 minutes with dough rest)
* Best served warm for the closest copycat experience.
Recipe Disclaimer: This recipe is inspired by the flavors of Bojangles’ famous blueberry biscuits. It is an original homemade recipe and is not sponsored by, affiliated with, or endorsed by Bojangles or Jiffy.
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Trying to recreate the iconic Bo-Berry Biscuit at home using something as convenient as Jiffy Blueberry Muffin Mix is a game changer for busy bakers. I’ve experimented with this hack several times, and the key is resting the dough for 10–15 minutes before baking. This resting period helps the batter firm up, resulting in a thicker, biscuit-like texture that’s close to the original. Adding a bit of cornstarch makes the biscuits less cakey and more tender, while folding in frozen wild blueberries keeps the fruit bursts juicy throughout baking. The combination of vanilla and butter extracts adds a subtle depth of flavor that truly elevates the biscuits. One tip I always follow is brushing the warm biscuits generously with melted butter right after they come out of the oven—this step makes the tops beautifully golden and rich. The final touch: a simple powdered sugar glaze mixed with a little milk, vanilla, and a pinch of salt. Drizzling this over the still-warm biscuits gives them that irresistible sweet finish reflecting the Bo-Berry experience. I’ve served these to family and friends, and the response is always enthusiastic—many can’t believe they started with a boxed mix! Warm, fresh, and bursting with blueberry flavor, these biscuits are a perfect weekend treat or can turn an ordinary morning into something special. Overall, this recipe hack is fantastic for saving time while still capturing the beloved taste of Bojangles’ famous blueberry biscuits. If you want to impress with minimal effort, this copycat method does the trick perfectly.
They look yummy, ima try it an use buttermilk 😍