Bojangles' Steak Biscuit features a flaky, buttery biscuit filled with savory, seasoned steak, delivering a hearty and flavorful breakfast sandwich with tender meat and a golden, crisp exterior.
Equipments
- Oven or biscuit oven
- Mixing bowl
- Biscuit cutter
- Rolling pin
- Baking sheet
- Pastry brush
- Knife
- Frying pan or griddle
- Spatula
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1/2 cup unsalted butter (cold)
- 3/4 cup buttermilk (cold)
- 1 tablespoon melted butter (for brushing)
- 1 lb (450g) cube steak or breakfast steak
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon vegetable oil
Make sure to use cold unsalted butter when making the biscuit dough to achieve the ideal flaky texture. The steak should be well-seasoned with garlic powder, onion powder, paprika, black pepper, and salt to enhance its savory flavor. Use cold buttermilk to ensure the biscuit dough rises properly and remains tender. For frying the steak, vegetable oil is recommended to prevent sticking and to maintain juiciness. Your homemade Bojangles' Steak Biscuit will replicate the restaurant's signature flaky biscuit filled with perfectly seasoned, tender steak.
Instructions
- Preheat oven to 450°F (232°C).
- In a mixing bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Cut cold butter into flour mixture until crumbly.
- Add cold buttermilk; mix until just combined.
- Turn dough onto floured surface; gently knead 2-3 times.
- Roll dough to 3/4-inch thickness.
- Cut biscuits using biscuit cutter.
- Place biscuits on baking sheet; brush tops with melted butter.
- Bake for 12-15 minutes until golden brown.
- Meanwhile, season steak with garlic powder, onion powder, paprika, black pepper, and salt.
- Heat vegetable oil in frying pan or griddle over medium-high heat.
- Cook steak 2-3 minutes per side until browned and cooked through.
- Slice biscuits; fill with cooked steak.
- Serve warm.
Substitution
Bojangles' Steak Biscuit from the copycat menu offers a tender, seasoned steak encased in a flaky, buttery biscuit, making it a satisfying breakfast option. If cube steak is unavailable, you can substitute with thinly sliced sirloin or round steak for a similar texture and flavor. When buttermilk is not on hand, mixing regular milk with a tablespoon of lemon juice or vinegar creates an effective homemade replacement that keeps the biscuit tender. To achieve the signature crispiness, ensure the biscuit dough is cold before baking and avoid overmixing to maintain flakiness. Your kitchen setup with a baking sheet and frying pan is ideal for simultaneously preparing biscuits and cooking the steak evenly.
Tips
Make sure your butter and buttermilk are cold when preparing the biscuit dough to achieve a flaky texture. Avoid over-mixing the dough to prevent tough biscuits; mix just until ingredients are combined and knead gently. Heating the pan properly before cooking the seasoned steak ensures a nice sear and caramelization for maximum flavor. When assembling, slice the biscuits carefully to keep their crisp exterior intact as you fill them with tender steak.
Nutritions
Bojangles' Steak Biscuit provides a substantial source of protein from the seasoned cube steak, essential for muscle repair and growth. The flaky biscuit is rich in carbohydrates and fats, mostly from all-purpose flour and butter, offering a quick energy boost but also contributing to calorie density. The seasoning blend adds minimal calories but enhances flavor without adding sodium levels comparable to processed alternatives. Your meal choice balances taste with nutrition, though moderate consumption is advisable due to its higher fat and calorie content.
Storage
Store leftover Bojangles' Steak Biscuits in an airtight container in the refrigerator for up to 3 days to maintain freshness and flavor. To reheat, wrap the biscuit in foil and warm in a preheated oven at 350degF (175degC) for 10-15 minutes until heated through and crispy. Your savory steak biscuit will taste best when reheated this way, preserving the biscuit's buttery texture and the steak's tenderness.
Variation or Alternatives
For a variation in the biscuit, you can substitute half of the all-purpose flour with whole wheat flour to add a nuttier flavor and increase fiber content. Instead of cube steak, use thinly sliced ribeye or sirloin for a more tender and flavorful filling. You can also cook the steak in a cast iron skillet to achieve a better sear, enhancing the savory crust. If you prefer, replace buttermilk with plain yogurt diluted with milk to maintain moisture while adding a slight tang to your biscuit dough.
Allergies
Bojangles' Steak Biscuit contains wheat flour and buttermilk, both of which are common allergens that could affect individuals with gluten intolerance or dairy allergies. The inclusion of butter and vegetable oil may also pose risks for those with sensitivities to dairy or certain oils. If you have any food allergies, it is important to carefully review the ingredients and consult with your healthcare provider before consuming this sandwich.
Why this recipe?
Bojangles' Steak Biscuit menu is popular for its perfectly seasoned, tender steak layered inside a flaky, buttery biscuit that offers a satisfying blend of savory flavors and textures. The carefully balanced seasoning and quality ingredients give each bite a rich and hearty taste that keeps customers coming back for more. Making a copycat version allows you to recreate this mouthwatering experience at home, saving money while enjoying a restaurant-quality biscuit tailored to your taste preferences. Your homemade Bojangles' Steak Biscuit can capture the authentic flavor profile, making it a delicious and worthwhile culinary project.