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How to Make Copycat Bojangles Blueberry Biscuits. In a large mixing bowl, whisk together flour, baking powder, and granulated sugar. Grate frozen butter and toss with the flour mixture. Freeze 10 minutes. Gently fold in the fresh blueberries until evenly distributed. Make a well in the center of the dry mixture and pour in buttermilk.
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Slowly stir in the buttermilk. Knead the dough until it is smooth. Roll out the dough on a floured surface and cut with a biscuit cutter. Place the biscuits 2-inches apart on a baking sheet. Place the baking sheet in the oven and bake at 450 degrees F for 12 minutes or until golden brown. Remove the biscuits from the oven and immediately brush.
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Knead dough until smooth. On a lightly floured surface, roll out your dough and use a biscuit cutter to form circles. On a baking sheet, place your biscuits at least two inches apart. Bake in the oven for 12 minutes or until golden brown. Take your biscuits out of the oven and brush over with melted butter. Serve.
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In a shallow dish, combine flour, paprika, garlic powder, onion powder, black pepper, and salt. Dip chicken tenderloins in buttermilk and dredge in seasoned flour mixture. Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken tenderloins in batches until golden brown and cooked through, about 3-4 minutes per side.
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Put the cabbage in a big bowl and set that aside. Step-02: Next, take two carrots and peel them using a grater. Grate it in the same bowl with the cabbage. Step-03: Add ¼ cup finely chopped cilantro, 1 tablespoon of white sugar, 1 teaspoon of black pepper and the juice from a small lemon. mixed together very well.
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Heat the oil in a large skillet over medium-high heat. Add the onions and bell pepper, and sauté until the onions are soft and translucent. Add the garlic, cajun seasoning, smoked paprika, thyme, oregano, black pepper, and cayenne pepper and stir for 30 seconds. Add the drained pinto beans and stir to coat them with the seasoning mixture.
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In a large, deep frying pan, heat enough oil to cover the chicken pieces. When the oil is hot, add the chicken one piece at a time and fry for about 8 to 10 minutes or until golden brown and cooked through. Once all pieces are fried, place them on the wire rack set over the baking sheet to drain any excess oil.
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For biscuits that are beautifully golden brown on the top and bottom, you'll want to bake them on a silicone baking mat (or parchment paper) at 500 degrees F. Yes, 500 degrees. That may seem hot, but this high temp works well with self-rising flour, and in 12 to 15 minutes the biscuits will be perfectly browned.
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There's nothing like a good fast food example other than classic French fries. But instead of having to go to the nearest fast-food chain, this simple recipe.
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First, lightly dredge each tender in plain flour (this helps the wet batter adhere). Then, dip it back into the buttermilk and coat it generously with the panko mixture. Ensure each tender is well-coated and shake off any excess. Preheat: Set your air fryer to 375°F (190°C) and let it warm up for a few minutes.
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Stir in the buttermilk. Knead a few times, roll out on a floured board or counter top to 3/4−inch. thickness. Be careful not to work dough too much or add too much flour, or you'll have dry biscuits. Cut with an oversized biscuit cutter (about 3 inches). Place on an ungreased cookie sheet and bake about 12 minutes in a preheated 450 degree oven.
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Creamy Slaw. Go to Recipe. Taste of Home. This colorful coleslaw is a longtime family favorite. Cabbage, carrots and green pepper are blended with a tasty dressing that gets its zest from a hint of mustard. When Mom set this slaw on the table, it disappeared fast. —Dianne Esposite, New Middletown, Ohio.
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In a bowl, combine the chicken pieces, flour, egg, cayenne pepper, and Cajun seasoning. Mix well to coat the chicken evenly. Heat oil in a large skillet over medium-high heat. Add the chicken pieces and cook until golden brown, about 5 minutes per side. Remove from the heat and dust with paprika powder.
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Place the biscuits on a baking tray without a silicone mat or parchment paper. Place the baking tray into the freezer for 30 minutes. Preheat the oven at 450 F. Bake the blueberry biscuits for about 7 - 9 minutes, until the crust is golden. Take them out and let them sit on the baking tray for five minutes.
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Step 3: Tossing and Chilling. Combine the shredded cabbage and grated carrots in a large bowl. Pour the creamy dressing over the vegetables and toss until well-coated. Allow the coleslaw to chill in the refrigerator for at least an hour to let the flavors meld.
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Heat the vegetable oil in a large, deep skillet or Dutch oven to 350°F (175°C) In a large bowl, mix the all-purpose flour, paprika, salt, garlic powder, onion powder, black pepper, and cayenne pepper. Dredge each piece of chicken in the seasoned flour mixture, ensuring it's well coated. Shake off any excess.
