Bojangles Triple Double Biscuit Copycat Recipe (Honest Review)
Bojangles took their legendary biscuits and went big with this stacked Triple Double. Layers of fluffy buttermilk biscuits sandwich savory fillings in the most satisfying way. Each bite has that perfect ratio of tender biscuit to hearty filling.
Ingredients
Main ingredients
- all-purpose flour 2.5 cups
- baking powder 1 tbsp
- baking soda 0.5 tsp
- salt 1 tsp
- unsalted butter (very cold) 1 stick
- buttermilk 1 cup
- large eggs 6 pieces
- cooked sausage patties 6 pieces
- sliced American cheese 6 slices
- cooked crispy bacon 6 slices
Seasonings/Sauce
- paprika 0.5 tsp
- cayenne pepper 0.25 tsp
- garlic powder 0.5 tsp
- onion powder 0.5 tsp
- black pepper 0.5 tsp
Nutrition summary
Carbohydrates
48 g
36%
Protein
18 g
13%
Fat
29 g
51%
Cooking steps
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1
Preheat your oven to 450°F. Line a baking sheet with parchment paper.
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2
In a large bowl, whisk together the flour, baking powder, baking soda, salt, paprika, cayenne, garlic powder, onion powder, and black pepper. This blends Bojangles-style seasoning into every bite.
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3
Grate the cold butter directly into the flour mixture. Work quickly—the colder, the flakier. Cut the butter in with your fingertips until the mix looks like coarse crumbs.
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4
Pour in the cold buttermilk and stir just until a shaggy dough forms. Don’t over-mix.
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5
Turn dough onto a floured surface. Pat into a rectangle, then fold in thirds. Rotate, pat out, and fold two more times (3 folds total). This Bojangles technique creates tall, flaky layers.
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6
Roll dough to 3/4 inch thick and cut out 12 rounds using a biscuit cutter. Place biscuits close together on the baking sheet.
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7
Bake for 13–15 minutes until tops are deeply golden. Remove to a rack; brush tops with melted butter if desired.
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8
While biscuits bake, scramble or fry eggs, cook sausage patties, and crisp bacon slices. Keep each filling warm.
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9
To assemble each Triple Double: Split two biscuits. Layer bottom: sausage patty, egg, slice of cheese. Top with another biscuit half, then add crispy bacon, another egg, another slice of cheese, and finish with top biscuit half.
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10
Serve immediately while biscuits are fresh and fillings are melty. The stacked layers, Cajun warmth, and buttery crumb perfectly channel Bojangles’ signature flavor!
Personalized Q&A
Q. Does this taste exactly like Bojangles’ Triple Double Biscuit?
This copycat recipe is designed to come incredibly close to Bojangles’ original. The buttermilk biscuits use Bojangles’ folding technique for tall layers, and the signature seasoning in the dough recreates their Cajun warmth. Layering sausage, bacon, eggs, and cheese mimics the authentic stack you get at the restaurant.
Q. Is this recipe difficult to make at home?
It’s beginner-friendly but takes some care with biscuit making and assembly. There are 10 steps, with most time spent mixing, folding, baking, and then building the biscuit stacks. As long as you follow the biscuit layering technique, you’ll get that signature Southern flakiness.
Q. Can I substitute any ingredients in this recipe?
Yes! You can use pre-cooked bacon or store-bought sausage if desired. If you don’t have buttermilk, use 1 cup milk with 1 tablespoon lemon juice. Cheddar cheese can stand in for American, and you’re welcome to swap bacon for ham.
Q. How many calories are in each homemade Triple Double Biscuit?
One Bojangles Triple Double Biscuit made with this recipe contains about 540 kcal, with 48g carbs (36%), 18g protein (13%), and 29g fat (51%) per serving.
Q. What’s the secret to those tall, flaky biscuit layers?
The secret is folding the dough three times before cutting! This Bojangles technique, plus cold butter and a hot oven, creates distinct layers for the signature chew and flake in every bite.
