Bojangles' Pimento Cheese Biscuit features a flaky, golden biscuit filled with creamy pimento cheese and a hint of tangy spices, delivering a savory, melt-in-your-mouth experience with every bite.
Equipments
- Oven
- Biscuit cutter
- Mixing bowl
- Whisk
- Pastry brush
- Baking sheet
- Cooling rack
- Cheese grater
- Spatula
- Measuring cups
- Measuring spoons
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter (cold)
- 3/4 cup whole buttermilk (cold)
- 1/2 cup mayonnaise
- 4 oz (115g) sharp cheddar cheese (freshly grated)
- 1/4 cup diced pimentos (drained)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon cayenne pepper
- 2 tablespoons unsalted butter (melted, for brushing)
Use cold unsalted butter and buttermilk to ensure your biscuits turn out flaky and tender. Freshly grate the sharp cheddar cheese for optimal flavor and texture in your pimento cheese filling. Make sure to drain the diced pimentos well to avoid excess moisture that can affect the biscuit dough. Measuring the spices precisely will give your biscuit the perfect hint of tangy and savory taste. Your homemade Bojangles' Pimento Cheese Biscuit from the copycat menu will offer a deliciously flaky biscuit filled with creamy, flavorful pimento cheese, just like the original.
Instructions
- Preheat oven to 450°F (232°C).
- Whisk together flour, baking powder, sugar, salt, and baking soda in a mixing bowl.
- Grate cold butter and cut into flour mixture until crumbly.
- Add cold buttermilk and gently mix until just combined.
- Turn dough onto a floured surface; pat to 3/4-inch thickness.
- Cut biscuits using a biscuit cutter; place on a baking sheet.
- Bake for 12-15 minutes until golden.
- Cool biscuits on a cooling rack.
- In a clean mixing bowl, combine mayonnaise, cheddar, pimentos, garlic powder, onion powder, and cayenne.
- Slice warm biscuits and spread with pimento cheese mixture.
- Brush tops with melted butter before serving.
Substitution
Bojangles' Pimento Cheese Biscuit from the copycat menu captures the signature flaky, buttery biscuit stuffed with creamy, tangy pimento cheese and a blend of spices. If you don't have pimentos, finely diced roasted red peppers can serve as a suitable substitute to achieve a similar sweetness and texture. When grating sharp cheddar, using a fine or medium grater helps the cheese incorporate more evenly, ensuring a consistent flavor throughout the biscuit. For buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 3/4 cup of milk, letting it sit for 5 minutes before use. Your biscuits will bake best with cold butter and buttermilk to maintain the tender, flaky layers characteristic of Bojangles' classic treat.
Tips
Ensure your butter and buttermilk are cold to achieve the ideal flaky biscuit texture. Avoid overmixing the dough by gently combining ingredients until just incorporated, preventing tough biscuits. Use a biscuit cutter without twisting to keep the biscuit edges sharp and allow for proper rising. You can enhance flavor by brushing the biscuits with melted butter immediately after baking for a glossy, rich finish.
Nutritions
Bojangles' Pimento Cheese Biscuit provides a rich source of calcium and protein from the sharp cheddar cheese, which supports bone health and muscle repair. The use of whole buttermilk adds beneficial probiotics and vitamins, enhancing digestive health and immune function. The biscuit's combination of all-purpose flour and butter contributes carbohydrates and healthy fats for sustained energy. Your snack offers a balanced mix of macronutrients and flavorful spices that add minimal calories while enhancing taste.
Storage
Store leftover Bojangles' Pimento Cheese Biscuits in an airtight container at room temperature for up to 2 days to maintain their flaky texture. For longer storage, wrap each biscuit individually in plastic wrap and refrigerate for up to 5 days; reheat in a preheated oven at 350degF (175degC) for 5-7 minutes to restore warmth and crispiness. You can also freeze the biscuits without the pimento cheese filling for up to 3 months, thaw overnight in the refrigerator, and add the filling fresh before serving.
Variation or Alternatives
You can experiment by substituting sharp cheddar with smoked gouda or pepper jack cheese to add a different smoky or spicy flavor profile. For a lighter biscuit, try replacing half of the all-purpose flour with whole wheat flour or adding a tablespoon of cornmeal for texture. Consider folding finely chopped jalapenos or fresh herbs like chives into the pimento cheese mixture for an extra kick and freshness. Instead of baking the biscuits fully before slicing, try baking partially, adding the filling, then returning them to the oven briefly to melt the cheese slightly for a gooey center.
Allergies
Bojangles' Pimento Cheese Biscuit contains several common allergens such as wheat (all-purpose flour), dairy (cheddar cheese, buttermilk, butter, and mayonnaise), and eggs (in mayonnaise). If you have allergies to any of these ingredients, it's important to avoid this biscuit or seek alternatives. Always check the ingredient list for your specific allergies to ensure your safety.
Why this recipe?
Bojangles' Pimento Cheese Biscuit stands out for its unique blend of creamy pimento cheese and the restaurant's signature flaky biscuit, creating a savory and satisfying flavor profile. The balance of sharp, tangy cheese with the buttery, tender biscuit texture makes it a crave-worthy item among fans of Southern cuisine. Replicating this menu item allows you to enjoy a homemade version of a beloved comfort food, ensuring freshness and customization to suit your taste. Trying the copycat recipe brings the essence of Bojangles' quality and flavor directly to your kitchen.