Boberry Biscuits

Bojangles is a chain on the East Coast in 10 states famous for their chicken and biscuits.  They have a particularly delicious biscuit called the Boberry biscuit.  The Boberry biscuit is an ultra-sweet biscuit with "blueberries" and icing on top.  It is totally calorie and fat loaded, but so worth it.  When I moved out west, I was sad to learn that the Boberry biscuit and I would have to part. Rather than do without entirely, I figured out how to make a better-than-original facsimile and use real blueberries. My version is a lightly sweetened biscuit studded with fresh blueberries . To add a layer of flavor, I brush it with a cinnamon-nutmeg mixture. After they cool slightly, I drizzle them with a creamy frosting.  They are to die for.

Blueberry Biscuits
2 1/2 cups all purpose flour
1/2 cup sugar
1 Tbs. baking powder
zest of 1 lemon
3/4 tsp. salt
1/4 tsp. baking soda
1/3 cup shortening
1 egg
3/4 cup buttermilk
1 cup blueberries

Cinnamon-Nutmeg Topping
1/2 stick butter, melted
3 Tbs. sugar
1/4 tsp. cinnamon
1/8 tsp. nutmeg

Cream Icing
1 cup powdered sugar
1/2 tsp. vanilla
3 Tbs. whipping cream

In a medium bowl, mix the flour, sugar, baking powder, lemon zest, salt, and baking soda. Cut in the shortening until the mixture is like small peas.  In a small bowl, beat the egg into the buttermilk..  Stir the buttermilk mixture into the flour. Gently stir in the blueberries. Turn the dough out onto a floured surface. Pat dough gently until 1/2" thick. Cut with a floured 2-inch biscuit cutter.
Place on a parchment lined baking sheet. Bake at 400 degrees for 13-15 minutes. Stir the Cinnamon Nutmeg Topping ingredients together and brush over the warm biscuits.  Let cool 5 minutes.  Whisk the icing ingredients together.  Drizzle over the biscuits and serve.

Notes:
Be careful when turning out the biscuit dough. Rough handling will pop the blueberries and turn your dough purple!  You can use frozen blueberries to make the shaping and cutting out of dough easier.