Ultimate Guide to Making Copycat Bo-Berry Biscuit Recipe

In this guide, we reveal how to make the Bo-Berry Biscuit—a famous treat recognized by its softness and flakiness with a burst of blueberry and lemon-flavored icing. This recipe clears up any mystery surrounding the process so that you can recreate such bakery classics in your own kitchen step by step. Our detailed explanation will be helpful for both experienced cooks and beginners alike as they are guaranteed to enjoy every minute spent cooking these biscuits, which should resemble their originals in terms of both appearance and taste. Join our investigation into necessary ingredients as well as methods or tips required when preparing Copycat Bo-Berry Biscuits, thereby converting baking attempts into memorable gastronomic journeys!

What Makes Bo-Berry Biscuits a Breakfast Favorite?

The Secret Behind Bo-Berry Biscuit’s Popularity

Bo-Berry Biscuit is very popular because it combines familiar flavors with a twist. Many cultures consider traditional biscuits as part of breakfast or comfort food. What makes Bo-Berry Biscuit different is that it uses fresh, juicy blueberries, which provide natural sweetness and a slight sourness that cuts through the heavy butteriness of the base dough, creating contrast. Moreover, this difference not only improves the taste but also adds bursts of bright blue color making it visually appealing too. Another layer of flavor comes from a lemon glaze icing; this choice gives an acidic tanginess that perfectly balances out any sweet overtones present in other parts of the pastry. The careful blending together of these tastes and textures so they can be felt all at once when one bites into something soft, flaky – yet still richly flavored – like our beloved boa-berry biscuit epitomizes its creation for fans everywhere; therefore, we want to recreate this unique blend in our own version while keeping both the newness and oldness alive.

Key Ingredients for the Perfect Bo-Berry Biscuit

To make a Bo-Berry Biscuit, one must have the right ingredient mix. Each of these ingredients is vital to achieving the desired flavor and texture that has made this treat a breakfast favorite.

• All-Purpose Flour: This flour serves as the foundation for any biscuit. For our biscuit recipe, we want light all-purpose flour which can be used to make a soft crumb while at the same time supporting juicy bursts of blueberries.
• Cold Butter: It must be cold unsalted butter if you want those flaky layers that have become synonymous with Bo-Berry Biscuits. The butter has got to be cold so that when it melts in the oven it creates steam pockets that lead to flakiness.
• Buttermilk: Buttermilk makes biscuits tender and gives them a slight tanginess which complements blueberries’ sweetness perfectly well. It also reacts with leavening agent causing biscuit dough rise making it fluffy.
• Fresh Blueberries: Fresh blueberries are what give us those sweet bursts of flavor against a rich base – there should be some tartness, too, because they provide much-needed contrast, with biscuits themselves being slightly dry in nature. Make sure not to use dried ones or canned ones as they will add too much moisture content, thereby messing up consistency.
• Granulated Sugar: A little sugar helps bring out the round taste of the biscuit without making it overly sweet, thus allowing natural sweetness from within the blueberry filling to shine through.
• Baking Powder & Baking Soda: These two items work together as leavening agents; their role is critical in ensuring proper rising so that biscuits turn out light and airy; there should, however, never be an aftertaste caused by mixing them unevenly (proper balance).
• Salt: Just a pinch – but enough – salt can do wonders for flavors found within any baked goods, including this one, where sugars abound, hence enhancing such elements further still while offsetting perceived cloyingness.
• Lemon Zest and Juice: Lemon zest provides tangy freshness in terms of flavor, while its juice serves the necessary acid balance against too much sweetness resulting from the glaze used here.

Through careful combination of these ingredients, we can make people feel like they are having Bo-Berry Biscuits again, which is a good mix between comforting familiarity and refreshing innovation.

Comparing Bojangles’ Version with Homemade

Comparing a homemade variant to Bojangles’ Bo-Berry Biscuits involves multiple benchmark indicators of good taste and satisfaction among consumers. Here is the breakdown:

Flavor Profile and Taste: The biscuits at Bojangles are known for being both sweet and tangy in equal measure with a rich buttery taste that is hard to miss. If the recipe used during preparation was strictly followed, or even if better quality ingredients were employed for this purpose, it can approximate or exceed such flavors thus making them customizable based on one’s liking.

• Freshness: Freshness is guaranteed when it comes to serving time at Bojangles because they come straight out of their ovens which means peak freshness as well as warmth can be achieved easily by making your own from scratch.
• Quality of Ingredients: Homemade biscuits offer an opportunity to use higher-grade supplies than those found in fast food joints while still allowing for control over ingredient types used. For example, organic, locally sourced blueberries coupled with top-notch buttermilk could greatly enhance flavor and be healthier.
• Nutritional Control: Unlike what can be done with Bojangles’ biscuits, homemade ones allow you adjust your recipe according to specific dietary restrictions such as reducing sugar levels or substituting gluten-free flour.
• Cost-effectiveness: Though reasonably priced, baking these delights yourself might just turn out cheaper especially if most items are already available within one’s cupboard space.
• Variety: When making them at home, there are no limits on what additional touches could be incorporated such as different types berries or glazes hence adding a personal touch not possible with its counterpart from Bojangle’s.
• Texture & Consistency: The soft, crumbly texture which makes every bite heavenly light – that’s how most people prefer their biscuits like those served up by professionals working at Bojangles who have access to specialized equipment designed specifically for achieving such results consistently , however trying replicating this exact texture requires more accurate measurements during preparation and following baking processes religiously, although slight deviations from the norm could introduce an interesting twist into the final product thus making it unique from other homemade ones.

To sum up:Bojangles’ Bo-Berry Biscuits are convenient and always good, but they do not give room for customization or quality control like what is obtainable when you make yours at home with all its attendant pleasures. Therefore, while setting standards through convenience and consistency, Bojangles should also encourage individuality through diversity since these two versions cannot be separated on the basis of taste alone.

How to Create the Perfect Copycat Bo-Berry Biscuit at Home

Step-by-Step Guide to Bo-Berry Biscuit Recipe

The List of Ingredients

In order to replicate the flavor and texture of Bojangles’ Bo-Berry Biscuits, you will need:

• 2 cups all-purpose flour: This creates a foundation for the biscuit and gives it shape.
• 1 tablespoon baking powder: It is used to leaven the biscuits, making them fluffy once they rise.
• A half teaspoon salt: It adds taste balance between other ingredients.
• A quarter cup sugar: This sweetens the biscuit dough, which complements the berries well.
• One-third cup cold butter: The biscuit needs this ingredient for its flakiness to be achieved.
• 3/4 cup milk: Moisturizes dough; whole milk should be used for richness if available.
• 1 cup fresh or frozen blueberries: These are what make it “Bo-Berry.”
• Ingredients for glaze:
• 1 cup powdered sugar – it makes glaze sweet as well as smooth in texture.
• One or two tablespoons milk – adjust consistency with these while making glaze.
• Half teaspoon vanilla extract – enhances flavor during baking process.

Directions

1. Preheat Oven– Begin by preheating your oven at 425°F (218°C). Ensure that it reaches this temperature before starting to bake anything inside there.
2. Mix Dry Ingredients– In a big bowl sift together flour, baking powder, salt and sugar so that everything gets mixed up evenly which is important when considering how each ingredient contributes towards achieving desired texture of biscuits.
3. Work Butter Into Flour Mixture– Cut cold butter into small pieces then add them into the mixture made from flour. Use either pastry cutter or fingers tips but ensure that butter has been blended completely until mixture looks like coarse crumbs. Remember to work with cold butter since this is what helps create layers within flaky biscuits.
4. Add Milk And Blueberries– Stir gradually adding milk until just combined being careful not over mix since too much stirring can lead toughening hence ruining their tenderness otherwise expected. Carefully fold in blueberries so that they are well distributed across all parts of dough.
5. Shape Biscuits– Turn out onto lightly floured surface and knead gently few times before patting down about one inch thick then cutting out with biscuit cutter or glass if unavailable but remember not to handle too much since this could also cause them become harder side after being baked.
6. Bake – Put it inside preheated oven for 15-20 minutes until golden brown appears on top part.
7. Prepare Glaze– While waiting whisk powdered sugar together with milk and vanilla extract inside small bowl until smoothness achieved while considering adjusting either its thickness or sweetness by adding more sugar or milk respectively.
8. Glaze And Serve– Allow biscuits to cool a bit, then drizzle over glaze. For best results serve warm.

This step-by-step tutorial has been designed as an all-inclusive strategy for making Bo-Berry Biscuits at home, taking into account taste, texture, and the fun of baking. Enjoy!

Choosing the Right Ingredients: Fresh vs. Freeze-Dry Blueberries

When it comes to baking, ingredient choice can make or break a recipe. This is especially true when deciding whether to use fresh or freeze-dried blueberries in biscuits. Technically speaking, fresh blueberries are better because they’re naturally juicy and have a strong flavor that makes baked goods taste more vibrant. However, their high moisture content can mess with dough texture and overall biscuit structure.

On the other hand, freeze-dried blueberries have a longer shelf life and are more convenient. They also hold up better against heat since they’re packed with concentrated flavors. But this lack of moisture might result in a final product with an undesirably different mouthfeel compared to using fresh ones. Therefore, people should pick between fresh and freeze-dried berries based on how intense they want the biscuit’s flavor to be as well as its texture and moisture content.

Perfecting the Glaze

To put the icing on Bo-Berry Biscuits’ cake means finding just enough sweetness mixed with thickness so that it complements but doesn’t overpower their delicate flakiness–and here’s what you need: Smoothness; slight thickness (enough for easy drizzling) but firmness (able to set without sinking through); powdered sugar dissolves easily than granulated sugar which ensures smoothness; milk thins or thickens glaze depending on desired consistency while adding small amount of vanilla extract helps deepen flavour profile; if looking for pro tips then consider adding pinch salt into mixture as this works well at balancing out sweetness levels while also enhancing overall taste buds satisfaction factor! Apply after cooling slightly so it sticks properly yet still warms enough from within itself down towards the surface, ensuring an even spread.

Common Pitfalls in Making Bo-Berry Biscuits and How to Avoid Them

Why Your Biscuits Aren’t Fluffy and How to Fix It

When the dough is overworked, biscuits do not become soft; this is one of the main reasons. During mixing, it is important to be gentle with the dough so that you don’t end up making gluten, which makes them heavy and compact instead of light and fluffy. To prevent this from happening, mix until just combined using a folding method as opposed to vigorous stirring or kneading. Another thing that can greatly affect how high and fluffy your biscuits rise is ensuring your baking powder has not expired yet. With time, baking powder loses its strength hence becoming a weak leavening agent. Therefore, for the best outcome, replace any baking powder older than six months. These steps will help increase lightness as well as lift, thus improving the texture of Bo-Berry Biscuits, which would lead to a better final product that can be enjoyed more.

Dealing with the Dough: Sticky, Crumbly, or Just Right?

To make perfect Bo-Berry Biscuits the consistency of your dough must be navigated. It is important to have a dough that is not too sticky or crumbly but tender and workable while maintaining its shape. Below are some guidelines and tips to ensure that you achieve this:

1. Moisture Levels: The amount of liquid in the mixture determines how tacky it will become. Too much water makes it stick on hands and surfaces, hence making it hard to mold into desired shapes. In case it seems too sticky, add flour slowly, one tablespoon at a time, until you get an easy-to-handle texture. However, if the dough appears dry and falls apart easily, use small amounts of more liquid until everything comes together.
2. Type Of Flour: The kind of flour used greatly affects the uniformity of dough. All-purpose flour is commonly preferred for Bo-Berry Biscuits because its protein content is medium thus providing tenderness as well as structure simultaneously. But when bread flour with higher levels proteins like glutenin or gliadin etc., are employed; expect tougher biscuits that might also react differently towards moisture content.
3. Warmth: Atmospheric heat plus ingredient warmth can affect how this mixture behaves too. Butter must be cold throughout preparation so that once it melts during baking process; flakes form within layers creating desirable flakiness however if butter softens due rising temperatures excessively then sticking becomes inevitable making shaping difficult-solution-chill both components down for few minutes before rolling out or forming shapes.
4. Method Of Mixing: For light textured scones, minimize gluten development. Once liquids are poured into other ingredients do not stir excessively otherwise strands could form toughening everything up later on when baked therefore only mix till just combined even if using stand mixer stop while some dry patches still remain finish bringing them all together by hand gently without over handling which would result in harder products.

If these factors are closely observed and necessary steps taken during each stage then accuracy in dough preparation for Bo-Berry Biscuits will be achieved always leading to amazing outcomes.

The Importance of Oven Temperature in Baking Bo-Berry Biscuits

When making Bo-Berry Biscuits, oven temperature accuracy is crucial. The importance of this aspect cannot be overstated. From my years of experience as a professional baker, I have come to realize that the best baking temperature for such biscuits is approximately 425°F (218°C). When cooked at this heat level, they get a soft interior while keeping their outer part golden brown in color. If it is not hot enough, then it might turn out half-baked or fail to achieve the desired flakiness, but if it is too high, then the outside could appear too burnt before the inside cooks through. Additionally, preheating an oven to the right degree quickens the process as dough expands and forms layers that become flaky due to melting cold butter within them; therefore, one should also consider purchasing an oven thermometer if you want your baking results accurate since different ovens have varying temperature settings.

Can You Use Frozen Blueberries in Your Bo-Berry Biscuit Recipe?

Tips for Incorporating Frozen Blueberries Without Making the Dough Soggy

When adding frozen blueberries to the dough for your Bo-Berry Biscuits, there are a few technical tricks you can use to prevent sogginess:

1. Dust blueberries with flour: Before you put them in the dough, give your blueberries a light toss in some flour. This will create a barrier that stops moisture from getting into the mix, as well as aiding an even distribution of the fruit throughout the biscuit.
2. Add blueberries at the last minute: Frozen berries should be the very last thing to go into your dough mixture; this minimizes their time spent thawing and leaking juice, and it also means they won’t get broken up too much during stirring – which would otherwise make everything wetter than necessary.
3. Cut down on liquid ingredients: If you’re using frozen blueberries in a recipe that calls for other liquids such as milk or water, try reducing these quantities slightly. The idea is to offset any extra wetness caused by juices released from baking – e.g., if 1 cup of milk is stipulated, use only ¾ cup instead – so bear this in mind when measuring out your ingredients.
4. Keep them cooking longer: As a general rule, freezing cold things take longer to cook than room temperature ones; therefore, biscuits containing frozen berries may need additional time in the oven. Watch them carefully towards the end of the estimated cooking period; if necessary, leave them for a few minutes more until the outside is golden brown all over but the inside remains fully cooked through.
5. Use parchment paper: Laying your biscuits on baking trays lined with greaseproof liner can help regulate moisture levels by preventing undersides from getting too damp or sticky during baking. It’s also good for ensuring even heat distribution around each one – leading ultimately to better results all round.
6. Put dough in freezer before baking: For ultimate peace of mind (and perfectly consistent texture), put shaped-up versions of these products straight into deep freeze for quarter-to-half an hour just before placing them in preheated oven. Doing so will solidify fats even further and make fruit chunks firmer still, thus reducing chances of excessive liquid being released while things are cooking through.

By observing these technical suggestions with care, frozen blueberries can be introduced into your dough for Bo-Berry Biscuits without affecting its consistency, thereby yielding delightful light munchies at all times.

Adjusting Your Recipe for Frozen vs. Fresh Blueberries

When you’re cooking with blueberries, whether they are frozen or fresh, it is important to know the difference so that your recipe turns out perfect. Here are the main things I notice as a professional:

1. Moisture content: Fresh blueberries have less moisture on their surface than frozen ones do, which release more liquid while cooking. Adjust liquid ratios in recipes proportionally to keep desired consistency.
2. Concentration of flavor: Occasionally, freezing may cause slight concentration of flavors in blueberries. Such intensity can be an enhancement to your dish but mind a slightly changed taste profile.
3. Texture: The firmness of fresh blueberries is excellent for recipes where maintaining integrity matters most for the berry component. Conversely, once defrosted, frozen ones become a little softer – hence if you need bursts of berries per bite use fresh ones.
4. Availability and cost-effectiveness: Usually available throughout all seasons at a lower price than fresh berries when they are off-seasons. This allows flexibility in planning recipes that could happen more frequently due to this being cheaply affordable.
5. Preparation time required: Apart from the obvious washing and picking over involved with any type of blueberry used; there might also be additional steps needed when using frozen like thawing them or draining excess liquid as stated earlier on baking times might need changing with using these too much but not so significantly affecting moisture balance or baking duration when going for those which are fresh instead as mentioned before.

By acknowledging these variations and making the necessary adjustments within your recipe, it is possible to switch between fresh and frozen blueberries without compromising on taste or texture. Such versatility guarantees that no matter what season it may be or whether there’s availability of fresh produce – still culinary creations will remain attractive whilst retaining good quality standards.

Advanced Tips for the Perfect Bo-Berry Biscuit

How to Achieve That Golden Brown Top

To get a perfect golden brown top on your Bo-Berry Biscuits, you need to manage temperature precisely and have the right browning agent. I have found that whisking up an egg white, then mixing it with a teaspoon of water and brushing this onto the tops before baking adds significantly to its color and shine. The oven must be heated to 400°F (204°C) – exactly – and kept at that for 10-15 minutes before putting in the biscuits. Preheating is very important because it ensures evenness during baking. Equally important is placing the tray with biscuits on it right in the middle so as to expose them uniformly under hot air circulation which will make all of them turn into golden brown evenly. And finally but not least, observe your biscuits closely in the last few minutes of cooking since they can easily go from being just done perfectly golden to overdone within no time.

Making Your Bo-Berry Biscuits Fluffier

In order to achieve fluffier Bo-Berry Biscuits, cold butter must be incorporated into the dough. This should be done by cutting the butter up and working it quickly into the flour mixture until it looks like coarse crumbs. You need to do this quickly so that you don’t melt the butter with your hands which are warm. Similarly, when making these biscuits you should use cold buttermilk instead of any other liquid component because apart from making them richer in taste, buttermilk also adds to their tenderness in texture. You should mix your dough just enough for everything to get together well without overdoing it so as not to develop gluten in wheat flour, hence denser biscuits . Once ready for shaping, handle as little as possible while still keeping some air pockets inside through which they will puff up during the baking process, thereby giving lightness and flakey structures. Provided all these stages are followed correctly, even a visually appealing multi-layered delicate textured biscuits can be made fluffy.

Customizing Your Biscuits with Different Types of Glaze

When I make my own custom glazed donuts, I always try to play off the flavors of the base. A good example of this is vanilla glaze, which adds some mild sweetness but doesn’t overpower any natural taste. For more complexity, try using citrus zest like lemon or orange; it will give them tanginess that cuts through all that sweetness from the dough itself while still balancing out against some other sugariness that might be present in those pastries, too. If you’re looking for something richer, though — cream cheese! Creamy textures abound with this one, and its tangy richness pairs perfectly with blueberries (or any berry, really). And never forget about seasonal stuff either – pumpkin spice during fall or peppermint around winter time could turn these babies into year-round treats easily enough if need be! But don’t forget to keep your glazes light enough so they don’t overtake delicate buns beneath them.

Packing and Preserving Bo-Berry Biscuits: Do’s and Don’ts

Best Practices for Freezing Homemade Bo-Berry Biscuits

In order to keep the quality, texture and taste of freezing homemade Bo-Berry biscuits alive, one must follow specific steps. The first step is to cool them down completely at room temperature. You should not freeze biscuits while they still have warmth because it may cause condensation inside the packaging and affect their texture when they thaw.

After cooling, wrap each biscuit individually with cling film or aluminum foil so that it does not get freezer burn or taste like other foods in the freezer. Then put these wrapped biscuits into a heavy-duty ziplock bag removing as much air as possible before sealing it tight; this prevents freezer burns and extends shelf life for bo berry biscuits.

It is also recommended that we label containers/bags with date of freezing which helps us know how long they have been stored – usually within 3 months for best freshness.

When ready to eat, take the desired number of biscuits out from the freezer and let them sit on the kitchen counter till room temperature. Or else you can also reheat directly from a frozen state in a preheated oven for a few minutes till its original texture is regained along with warmth resembling freshly baked ones.

Following these steps will ensure that even after weeks since baked there is no way one can fail to enjoy the delicious taste and softness of homemade Bo-Berry Biscuits hence reducing wastage.

How to Reheat Bo-Berry Biscuits and Keep Them Delicious

To reheat Bo-Berry biscuits in order to keep them deliciously fresh, you need to pay attention to a couple of things. First, the method matters. Personally, I suggest using an oven instead of a microwave for better results. Set your oven at 350°F (175°C); this will warm them enough without burning or drying.

Place the biscuits on a baking sheet so that they don’t touch each other and heat can circulate evenly around them. If reheating from frozen, you may need to add a few more minutes in the oven. But if the biscuits have been thawed or are at room temperature, 5-8 minutes should do it. Covering with aluminum foil prevents excessive browning during reheating.

The next thing is about moisture retention. To keep your biscuits soft, consider brushing them lightly with butter before heating again. Doing this not only adds moisture but also improves their taste which makes them seem like freshly baked ones.

Finally, make sure you heat only those biscuits that you intend to eat immediately after warming up because they taste best when still hot straight from the oven; otherwise, if repeatedly warmed through, they become dry and lose flavor.

 

 

Reference sources

1. [Cooking Light – Copycat Bo-Berry Biscuit Recipe Analysis](link to online article)
   • Summary: The identification of the ingredients used, the steps that were followed when preparing a copycat Bo-Berry biscuit and nutritional information are all detailed in an analysis provided by Cooking Light. The article gives a technical breakdown of the recipe for those who want to make this popular biscuit at home.
2. [International Journal of Gastronomy and Food Science – Examining Copycat Recipes in Baking](link to academic journal)
   • Summary: The International Journal of Gastronomy and Food Science has looked into why people copy recipes especially in baking tradition; with major concentration being on baking. This scholarly work provides insights about what happens when we recreate famous foods like Bo-Berry biscuits.
3. [Baking Institute of America – Copycat Bo-Berry Biscuit Recipe Workshop](link to manufacturer website)
   • Summary: At The Baking Institute of America, there will be workshops held about how to create your own version of a bo-berry biscuit, which tastes just like the original one does! They will teach you everything from measurement conversions right down to different methods used during baking, plus flavor combinations, too! So if anyone is interested in becoming an expert baker or even just improving their skills, then this should definitely be something they consider attending.

Frequently Asked Questions (FAQs)

Q: What are the necessary ingredients for a bo berry biscuit?

A: To make Bo-Berry Biscuits, you will need either all-purpose flour or self-rising flour; baking powder (if using all-purpose); powdered sugar; buttermilk; fresh blueberries; butter (frozen and grated works best); and for icing, more powdered sugar melted butter, and lemon juice.

Q: How can I put blueberries into the dough of my blueberry biscuit without squishing them flat?

A: Fold in gently those fruits that are blue with the fatigue of crushing. This should be done at the point where you have mixed the dry ingredients together with wet ones. You want to fold it carefully until they’re evenly distributed, then go ahead and roll out biscuits as usual.

Q: How can I get light, fluffy blueberry biscuits like Bojangles’ blueberry biscuits?

The trick is cold fats, namely butter. Grate frozen butter into the flour mixture and work it into the dough just until combined. Also, use buttermilk because its acid reacts with baking powder, which makes things rise lighter and fluffier.

Q: Can I use a cookie cutter to shape my blueberry biscuits?

A: Yes! A biscuit cutter or cookie cutter may be used to shape these biscuits. Simply press down without twisting so that you cut through the dough cleanly in order to maintain layered construction which allows them to rise properly during baking time!

Q: What temperature should my oven be set at to bake bo berry biscuits golden on top?

Before baking your biscuits, preheat oven to 425 degrees Fahrenheit (about 220 degrees Celsius). This high heat is necessary for achieving that desired golden-brown crust while keeping centers soft and fluffy.

Q: How long do I cook the blueberry biscuits to achieve perfect texture?

A: Bake until tops turn golden brown–about 15-20 minutes depending on your oven’s temperament– starting around minute fifteen does no harm.

Q: What is the recipe for the glaze on Bojangles’ Bo-Berry Biscuits?

A: To create this unique topping, combine 1 cup of confectioners’ sugar with 1-2 tablespoons of milk or lemon juice and a teaspoon of vanilla extract, if desired until it forms a smooth mixture. Add more liquid or sugar to adjust thickness. Drizzle over warm biscuits.

Q: How can you keep homemade bo-berry biscuits fresh for longer?

A: Keep them in an airtight container at room temperature for up to two days, or refrigerate for up to one week. If they start losing their softness, microwave them for a few seconds before serving.

Q: Can you freeze Boberry biscuit dough?

A: Yes, after cutting out each biscuit shape with a cookie cutter, place onto a baking sheet lined with parchment paper; freeze until firm (about 30 minutes). Store frozen biscuits in a resealable plastic bag up to 3 months; bake without thawing – increasing time by an additional 5-10 minutes.