Bojangles’ Biscuit Making

California has In-N-Out Burger. And Canada has Tim Horton’s. But Carolina has Bojangles’! Home to Famous Chicken ‘n Biscuits, the fast-casual restaurant chain recognized throughout the southeast got it’s start right here in Charlotte.

The Charlotte Food Bloggers were lucky enough to spend an evening in the Bojangles’ test kitchen last week, making their famous biscuits and concocting a few of our own sandwich creations. We learned making biscuits at Bojangles’ is no joke. Biscuits that do not measure up – be it in height, diameter, or color – never make it past the kitchen, and you’ll never eat a biscuit that’s more than 20 minutes out of the oven.

How do they do it? Everything is exact, from how the dough is rolled to the order the biscuits are put down on the tray. Flour is never added directly to the dough (it’s added instead to the work surface, baker’s hands, and rolling pin) to maintain the soft, crumbly texture that Bojangles’ biscuits are known for.

We’re probably never going to be master biscuit makers, but we were pretty good at coming up with our own biscuit creations. A Cajun filet topped with pimento cheese got sandwiched between buttermilk biscuits and Bo-berry biscuits turned into ice-cream sandwiches.

You can’t get our creations on Bojangles’ menu, but for a limited-time you can try their newest menu item – the Cheddar Bo with Country Ham. Two slices of cheddar melted inside a signature, made-from-scratch buttermilk biscuit with a slice of Country Ham in between. Where’s the nearest Bojangles’?

We also have it on good authority that you need to try the sweet potato pie. The Bojangles’ team we worked with were in full agreement that it’s definitely the sleeper item on the menu.

Big thanks to the Bojangles’ team who hung out with us all night and to our own blogger and Bojangles’ marketer, Allie Papajohn of EatDrinkCLT, for making this fun night a reality. We’ll be craving Bojangles’ for a while!

All images courtesy of Bojangles’.