If you’ve never tried Vegan Blueberry Biscuits, allow me to introduce you to them! These vegan biscuits are everything you love about traditional biscuits, but feature blueberries in every bite and drizzled with a simple icing that truly sets them apart from anything else you’ve ever tried!
My initial introduction to these biscuits was through Bojangles, a popular fast food restaurant in the south where they’re referred to as āBoā Berry Biscuits.ā I used to swoon over these biscuits, but if I’m being honest, my version tastes way better!
Ingredients You’ll Need to Make Vegan Blueberry Biscuits:
- Unsweetened Almond Milk – if you have a nut allergy, feel free to swap out almond milk for another unsweetened plant milk such as oat or soy milk. Just be sure it’s unsweetened and not vanilla flavored.
- Apple Cider Vinegar – The apple cider vinegar in this recipe will be used to combine with the plant milk in order to create a vegan buttermilk mixture.
- Self-Rising Flour – It’s important to be sure that the flour you’re using is self-rising. This type of flour comes premixed with baking powder and salt.
- Vegan Butter – For this recipe it’s important to make sure that the vegan butter you use is frozen. Frozen vegan butter is essential because you want the butter to melt while it’s baking, not while you’re preparing the dough.
- Organic Cane Sugar – Since these are a sweet biscuits, we’ll use some sugar to give it a sweeter taste than a traditional biscuit
- Vanilla Extract – Vanilla extract will compliment the flavor of the biscuits a great deal!
- Frozen Blueberries – The star of the show! Frozen blueberries will hold up during the kneading process the best, so I would advise using frozen berries instead of fresh.
- Organic Powdered Sugar – We’ll combine this with some milk to create a simple icing to top the Vegan Blueberry Biscuits with.
How to Make Vegan Blueberry Biscuits:
Making these Vegan Blueberry Biscuits is a lot easier than you might think. If you have seen my recipe for traditional buttermilk vegan biscuits, you’ll notice that this recipe is quite similar, with a few tweaks.
The first thing you’ll want to do is gather up all of your ingredients. There is nothing worse than starting a recipe only to realize that you don’t have everything you need. Once all of your ingredients have been gathered, preheat your oven to 450Ā°.
Grab a liquid measuring cup or small bowl and add in your almond milk and apple cider vinegar. Stir these two ingredients together to create a vegan buttermilk, then set aside in the fridge to keep it cold. Cold ingredients are a necessity for this recipe so when at all possible try to keep that in mind.
In a large bowl add the self-rising flour and set it aside. Self-rising flour is essential for this recipe because it already includes rising agents and salt. By using self-rising flour we no longer have to worry about adding in our own baking powder, which means fewer ingredients for us!
Now that the flour has been added to your mixing bowl, set it aside so that you can begin to prepare the butter. To prepare the vegan butter for this recipe we are going to use a cheese grater to create very small bits of butter to incorporate into the flour.
By using a grater we save ourselves a great deal of time because it makes cutting the butter into the flour in the next step much easier in my opinion. It’s important to use frozen vegan butter because it will ensure that the butter has the opportunity to melt while it’s baking instead of while the Vegan Blueberry Biscuit dough is being prepared.
If by chance you don’t have a cheese grater, you can also opt to use a really sharp knife to cut the butter into small pieces. Once all of your vegan butter has been prepped, add it to the bowl with the flour. Use the back of a fork or a pastry cutter to cut the vegan butter into the flour until the mixture appears crumbly and the butter is dispersed throughout. Next, stir in the sugar making sure it is well combined into the mixture.
Go ahead and retrieve your vegan buttermilk that you created earlier using the plant milk and apple cider vinegar. In that same dish add in your vanilla extract and stir together. Slowly pour the vegan buttermilk mixture into the large mixing bowl along with the other ingredients. Use a rubber spatula to stir/ mix the ingredients together just until you have created a dough.
Clear out a nice sized workspace so that you have plenty of room to knead your dough. Be sure that the workspace is clean so that you don’t have any mystery ingredients being incorporated into your Vegan Blueberry Biscuit dough. Spread out a generous amount of flour over your clean workspace and transfer the ball of dough to this area. Use your hands to knead the dough a few times, flattening and folding over the dough repeatedly.
In a small bowl combine your frozen blueberries with about 1 to 2 tablespoons of flour until they have all been coated and set them aside. Use the palm of your hands to flatten the dough until it’s about 1 inch thick and then gently press the frozen blueberries into the dough. Knead the dough a few more times in order to incorporate the blueberries. If any of them happen to slip out, simply press them back into the mixture and continue to need the dough.
Once all of the blueberries have been well incorporated, press out the dough again until it’s about 1 inch thick. Use a 3-inch biscuit cutter to cut out as many biscuits as possible. Alternatively, you could also use a drinking glass in case you don’t have a biscuit cutter.
Once all of the biscuits possible have been cut, knead the dough a few more times in order to bring the remaining dough together again, flatten it out until it’s about 1 in thick and continue the process of cutting out more biscuits. Repeat this process until you are no longer able to.
Brush the top of each of the Vegan Blueberry Biscuits with additional melted vegan butter, then transfer the cut Vegan Blueberry Biscuits to a large pan either lined with parchment paper or lightly greased with vegan butter and bake for 19 minutes. While the biscuits are baking, use a whisk to combine the icing ingredients in a small bowl and then set it aside.
Once the Vegan Blueberry Biscuits have finished baking remove them from the oven and allow them to cool for 20 to 30 minutes. Once cooled, drizzle the biscuits with icing and allow the icing a few minutes to harden over top of the biscuits. All that’s left to do at this point is enjoy!
Tips for Making the Best Vegan Blueberry Biscuits:
- Use cold ingredients – Using cold ingredients is one factor in helping to make perfect vegan blueberry biscuits! If the vegan butter that you’re using is too warm it will actually incorporate into the dry ingredients instead of creating little pockets of air within the biscuit, which makes them fluffy. Using warm ingredients will make your biscuits more dense and we don’t want that!
- Don’t over mix the dough! Kneading the dough is one of my favorite parts of the biscuit making process because it’s fun to do! However, it’s important not to over mix the dough because the more you interact with it, the more heat is generated within the dough and this could cause your vegan butter to melt, which we are trying to avoid. It’s important to remember to mix until it is just combined. So during the step when we are adding the vegan buttermilk mixture to the flour mixture, when we stir those ingredients together we want to stir until 90% of the flour has been incorporated. It’s okay that not every last bit is incorporated into the dough at this point because we are going to continue adding flour to the mixture during the kneading process.
- Don’t overcook the biscuits! These vegan blueberry biscuits may appear a little lighter than what you might expect. Don’t be discouraged by the color of the biscuits. If they are done, but not yet browned enough, feel free to broil them on 525Ā° for 1 to 2 minutes to give them some color. It’s important that if you choose to broil them that you keep an eye on them the whole time. Everyone’s oven is different so yours may be browned enough in 30 to 45 seconds, while for some people it may take the full 2 minutes.
FAQ – Vegan Blueberry Biscuits
How Do I Store Vegan Blueberry Biscuits?
You can store these Vegan Blueberry Biscuits in an airtight container on the counter for up to 4 days. Alternatively, you can store the biscuits in the refrigerator in an airtight container for up to one week.
Can These Vegan Blueberry Biscuits be Frozen?
Yes, these Vegan Blueberry Biscuits can be frozen for up to 3 months. I find it best to let them cool completely, then transfer them to an airtight container and place them in the freezer. When you’re ready to enjoy, simply transfer them from the freezer to the refrigerator the night before and in the morning you can warm them in the microwave for 10 to 12 seconds.
Can I use Fresh Blueberries?
I highly recommend using frozen blueberries for this recipe. If all you have are fresh blueberries, allow them to freeze before making these Vegan Blueberry Biscuits. Using frozen blueberries is ideal for this recipe because during the part where you knead the dough in order to incorporate the blueberries, the frozen ones will hold up a lot better during this process. Fresh blueberries will burst because of the pressure used when kneading the dough.
Can I use Freeze Dried Blueberries?
Freeze dried blueberries are great, but I would recommend sticking with frozen blueberries for these Vegan Blueberry Biscuits.
I Don’t Have Any Self-Rising Flour. Can I Use All Purpose Flour Instead?
Yes, you can create your own self-rising flour by substituting every cup of self-rising flour called for in the recipe with one teaspoon of baking powder, a pinch of salt and 1/4 tsp of baking soda.
I know you’ll love these Vegan Blueberry Biscuits! They are the perfect treat for any occasion and your friends will be begging you to make them over and over again! I shared them with my neighbors and they could not believe they were vegan! They even mentioned that they taste better than the Bo’ Berry Biscuits from Bojangles (no lie!)! Give these Vegan Blueberry Biscuits a try and let me know how it goes in the comments below!
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Vegan Blueberry Biscuits [+VIDEO]
Ingredients
- 1 cup unsweetened almond milk (or sub with soy or oat milk)
- 1 tbsp apple cider vinegar
- 3 cups self-rising flour (plus more for kneading)
- 12 tbsp vegan butter frozen – plus more melted for brushing over biscuits
- Ā¾ cups organic cane sugar
- 1 tsp vanilla extract
- 1 cup blueberries frozen
Icing
- 1 cup organic powdered sugar sifted
- 4-5 tsp unsweetened almond milk
Instructions
- Preheat oven to 450Ā°
- In a liquid measuring cup, add your plant milk and apple cider vinegar to create your vegan buttermilk. Stir to combine and set aside in the fridge to keep cold.1 cup unsweetened almond milk, 1 tbsp apple cider vinegar
- In a large bowl add your flour. Set aside.3 cups self-rising flour
- Use a grater to grate the frozen vegan butter, then transfer the shreds to the bowl with the flour.12 tbsp vegan butter
- Use the back of a fork or a pastry cutter to cut the vegan butter into the flour until the mixture is crumbly and the butter is dispersed throughout. Stir in sugar.Ā¾ cups organic cane sugar
- Retrieve the vegan buttermilk from the fridge and add in vanilla extract. Slowly pour in the vegan buttermilk mixture and stir with a rubber spatula until you've created a dough.1 tsp vanilla extract
- Transfer the ball of dough to a clean, well floured surface and knead a few times.
- In a small bowl, combine your frozen blueberries with about 1 tablespoon of flour until they have all been coated and set aside.1 cup blueberries
- Use the palm of your hands to flatten the dough until it's about 1 inch thick, then gently press in the frozen blueberries. Knead a few more times to incorporate the blueberries, then press out again until 1 inch thick.
- Cut out the biscuits using a 3 inch biscuit cutter or the rim of a drinking glass. Keep gently kneading and flattening the dough to cut out as many biscuits as possible.
- Transfer the cut biscuits to a large pan lined with parchment paper or one that has been lightly greased to avoid sticking.
- Brush the top of each biscuit with additional vegan butter, then transfer to the oven.
- Bake for 19 minutes.
- While the biscuits are baking, use a whisk to combine the icing ingredients in a small bowl. Set aside.1 cup organic powdered sugar, 4-5 tsp unsweetened almond milk
- Once the biscuits are done baking, remove them from the oven and allow them to cool for 20-30 minutes.
- Drizzle the biscuits with icing once cooled. Enjoy!
We made these this weekend and they were gone quick! Everyone loved them. The biscuits arenāt overly sweet (just the right amount of sweetness). I halved the glaze recipe and still had a lot. We will definitely be making again!
These were ABSOLUTELY THEE BEST BISCUITS I HAVE EVER MADE!!!! I bake regularly but never blueberry biscuits š Thanks for this recipe!!! It will be in the rotation!!!
These are so good and fluffy. I wasnāt sure what to expect because Iām not a great baker and I wasnāt sure if my flour/baking powder concoction would actually rise, but this recipe is foolproof! I used soy-free Earth Balance buttery sticks, and Aldiās almond milk. My non-vegan family members love them.