October 6, 2010 in breakfast
Recently a Twitter friend (and fellow Braves fan!) requested that I come up with a recipe similar to Bojangles’ cinnamon biscuits. I have never been to Bojangles – in fact, because of the location and appearance of the Bojangles in our city, I’ve always thought it was a bar! I had no idea it was a restaurant that serves awesome biscuits.
All I could find was pictures of the biscuits and they looked like the Hardees cinnamon raisin biscuits that my parents used to treat me to occasionally way, way back when. So that’s what I went for with this recipe.
The cinnamon in the biscuits almost gives it a whole wheat appearance but trust me, this is all white flour. And shortening. And all those things you aren’t supposed to eat. They’re good though, trust me.
I’m not sure how close these are to the Bojangles ones but we loved them! Obviously not an everyday breakfast, but they will be a nice treat every once in a while.
- 2 cups all-purpose flour
- ⅓ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ⅓ cup shortening
- ¾ cup milk
- ½ cup powdered sugar
- 1 â€“ 2 tablespoons milk
- ¼ teaspoon clear vanilla extract (optional)
- Preheat oven to 425F. Line a large baking sheet with parchment paper.
- Whisk flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl. Measure out shortening and drop bit by bit into flour. Cut shortening into flour using pastry cutter or 2 knives, until it resembles coarse crumbs. Stir in milk until everything is moistened. Turn out on floured surface and knead gently 2 â€“ 3 times. Roll out to ½â€ thickness. Use a biscuit cutter or drinking glass to cut biscuits; place on baking sheet.
- Bake 13 â€“ 15 minutes, or until biscuits are golden brown.
- Whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle over warm biscuits.
adapted from Taste of Home