Since 1977, Bojangles’ made-from-scratch buttermilk biscuits have been the basis for the breakfast that keeps fans coming back all day with more than 2.7 billion biscuits served to date. This year marks the 17th annual Master Biscuit Maker competition as thousands of Bojangles’ teammates from more than 550 company-owned and franchised locations across the Southeast are going head-to-head in the annual culinary showdown.


When we say we put exceptional care and effort into our made-from-scratch biscuits, we mean it and our customers taste it,” says Bojangles’ president and CEO Randy Kibler. “Our biscuit-makers know that quality is paramount and since biscuits are served with 80 percent of orders at Bojangles’, they’re putting our high standards into practice for our customers every day. They’re more than ready to compete for the Master Biscuit Maker title.”


Bojangles’ customers can also enjoy the return of a fan favorite during the Master Biscuit Maker competition as the limited-time Pork Chop biscuit is available this week through Saturday, November 30, at participating locations. The biscuit sandwich features a tender, perfectly seasoned pork chop served hot off the grill on a freshly-made biscuit.


Biscuit-making at Bojangles’ is a careful craft that requires strict adherence to a specific, secret recipe to ensure that every biscuit served is the high-quality product that customers crave. Competitors are baking for bragging rights as the Master Biscuit Maker, but to be the best they must beat the best. The competition is tough as seen in Bojangles’ new TV commercials featuring amaster sensei and master sergeant who are no match for Bojangles’ Master Biscuit Maker.


To participate in the competition, Bojangles’ teammates must first complete an in-depth training to earn Bojangles’ biscuit maker certification. Attention to detail is critical as contenders must complete every part of the 12-step process to consistently create biscuits that meet Bojangles’ standards. Each batch of biscuits will be judged by a panel of Bojangles’ staff members based on the precision with which the recipe is followed, size and shape, and the time it takes to complete this process without sacrificing quality.


The best biscuit makers from each restaurant compete against other restaurant winners in their area. Each area winner advances to a regional competition where the finalists are named. Finalists are then invited to compete in the ultimate Master Biscuit Maker Challenge on Tuesday, November 12, through Thursday, November 14, at Bojangles’ test kitchen located at the company’s Support Center in Charlotte, North Carolina.


Those who compete in the final challenge will receive a finalist trophy and a $250 cash prize, and the ultimate winners will receive the Master Biscuit Maker trophy and a cash prize of $1,000.


Our founders perfected the Bojangles’ biscuit recipe back in 1977 and it has been at the core of our business ever since,” says Bojangles’ senior vice president of company operations Kenny Avery. “We’re proud of our exacting biscuit-making process and our Master Biscuit Maker tradition is a testament to that.”


Customers can enjoy Bojangles’ quality biscuits in a variety of ways as Bojangles’ offers its breakfast menu at every mealtime. Options include Cajun Filet, sausage, steak, country ham, bacon, egg and cheese, and for a limited time, the Pork Chop Biscuit.

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