Breakfast Recipe: Giant Gooey Cinnamon Biscuits (2024)

FAQs

What is the secret to biscuits? ›

Use Cold Butter for Biscuits

For flaky layers, use cold butter. When you cut in the butter, you have coarse crumbs of butter coated with flour. When the biscuit bakes, the butter will melt, releasing steam and creating pockets of air. This makes the biscuits airy and flaky on the inside.

Your cinnamon roll dough should be tacky to the touch, but not too sticky so that it's messy. If you add too little flour, the dough will be gluey and eventually result in dense rolls. If you add too much flour, the dough will be tough, resulting in dry rolls.

Beginning Monday, November 21, at the request of our fans, the infamous Bojangles' Cinnamon Biscuit has returned to participating restaurants as a permanent menu item.

Brown Sugar: Using brown sugar in the filling gives these cinnamon rolls an extra-delicious depth of flavor.

Buttermilk adds a tangy flavor to the biscuits and makes them slightly more tender. Butter: We use salted European butter in this recipe. It will work with unsalted or salted butter. I like the extra saltiness of salted butter, but you can reduce the salt to 3/4 teaspoon if you prefer.

Biscuit recipes tend to be egg-free, this makes them drier and the lack of protein to bind the mix helps achieve that crumbly texture. For super light, crumbly biscuits try grating or pushing the yolks of hard-boiled eggs through a sieve into the biscuit dough.

It can definitely be tempting to just stick that butter in the microwave if you've been storing it in the fridge, which can easily lead to accidentally melting it, but ensuring that your butter is softened will make all the difference: It will make it easier to evenly spread the filling on top of the dough.

How do you make cinnamon rolls soft again? Make cinnamon rolls soft again by adding a little bit of moisture back into them while reheating. You can do this by adding a pat of butter to the top of each roll and covering them with a damp paper towel while reheating in the microwave for about 20 seconds.

You can refrigerate the rolls for up to 12 hours, but try not to go any longer. The rolls are still prone to over-proofing if left in the fridge too long; and the cinnamon-sugar filling can melt and make the bottoms of the rolls syrupy and damp if left unbaked for too long.

Bojangles main competitors are Zax LLC, Chipotle Mexican Grill, and Jack in the Box. Competitor Summary.

Are Bojangles biscuits really made from scratch? ›

With this new design, you're able to see that and it kind of emphasizes that all of our food is made fresh in house.” Yes, Bojangles' does make their biscuits from scratch. Garden & Gun reported on this phenomenon last year. They take a new batch out of the oven every 20 minutes.

Although a beloved biscuit, it was taken off the menu to “make way for new offerings,” an official press release states. Still, guests “lamented the loss of a breakfast favorite,” which may be why the chain is permanently reintroducing the biscuit nationwide following a test at a select number of Chick-fil-A's.

Bread flour has more protein than all-purpose flour, making it a better option for pastries. Most people recommend baking cinnamon rolls with bread flour, as this creates a fluffier and softer cinnamon roll. Though all-purpose flour will also work to create tasty cinnamon rolls.

The two keys to success in making the best biscuits are handling the dough as little as possible as well as using very cold solid fat (butter, shortening, or lard) and cold liquid. When the biscuits hit the oven, the cold liquid will start to evaporate creating steam which will help our biscuits get very tall.

The butter version rises the highest — look at those flaky layers! The shortening biscuit is slightly shorter and a bit drier, too. Butter contains a bit of water, which helps create steam and gives baked goods a boost.

Basically, you pat the dough out into a rectangle, then fold it up into thirds (like you're folding a letter to put in an envelope), then repeat that process. This trick applies to scones too. This step ensures your biscuits will bake up tall, with distinct layers of flaky goodness.