Copycat Bo-Berry Biscuits

Whenever you feel like it, try your favorite Bojangles cookies with our simple copycat Bo-Berry Sponge Cake recipe. This delicate blueberry cookie contains freeze-dried blueberries, not fresh ones, because the freeze-dried berries give the blueberry flavor the perfect shade without crumbling or adding extra juices to the dough. (You can find freeze-dried berries at grocery stores like Whole Foods and online.) To prepare a sponge cookie in advance, simply prepare the dough, cut it into small circles and freeze the unroasted cookies for up to one month.
Prepare the cookies: Preheat the oven to 475 ° F. Brush a 10-inch-diameter cast-iron skillet with 1 tablespoon of melted butter.Whisk together the flour, sugar, and salt in a large bowl until smooth.Using a grater, rub the frozen butter into the flour mixture and mix lightly to coat the butter in flour. Roll the blueberries in the flour mixture until evenly distributed. Gently stir the buttermilk with a wooden spoon until it forms a dough. Don't mix too much.Place the dough on a lightly floured surface. Lightly sprinkle the dough with flour. Using a lightly floured rolling pin, roll out the dough into a 3/4-inch-thick rectangle (approximately 9 x 5 inches). Fold the dough in half so that the ends meet. Repeat the process 1 more time.Using a 2 1/2-inch-thick, floured round cookie cutter, cut out the cookies and place them in a greased cast-iron skillet. From the remaining pieces, prepare 1 more sponge cake and put it in the pan. Bake in the preheated oven until the tops are golden brown, about 15 minutes. Brush the tops of the cookies with the remaining 2 tablespoons of melted butter. Let cool in the pan for 5 minutes.Meanwhile, prepare the icing: Combine the powdered sugar and lemon juice in a small bowl until smooth. Drizzle the cookies with icing and serve.