Vegan Blueberry Biscuits

Posted by in Breakfast, Cooking, Easter | 0 comments















Hello & Happy Wednesday!!







As a southern native, I love a good biscuit! Sadly, I find myself never making them but once in a BLUE moon lol. With summer wrapping up before our eyes and blueberries a plenty, I knew I had to whip up another quick and easy biscuit recipe.


While many reach for a box of Bisquick and call it a day, it’s so easy just to make it from scratch!


As I’ve gotten older, I personally crave the more savory items versus sweet. Carbs, are one of my favorites! When it comes to biscuits, there is something just nostalgic about them, so I crave one every once in a while and these vegan Blueberry Biscuits are a seasonal twist that you’ll love!







What I love about these biscuits, is everything! It’s your classic biscuit recipe, quick, easy, minimal ingredients, features vegan butter, fresh blueberries, a hint of sweet, a buttery soft texture, and will take an everyday brunch and make it a fab brunch!




If you’re craving a fun new brunch bread, you have to try my vegan Blueberry Biscuits!









Why this recipe rocks: 





Minimal ingredients


Perf for brunch!

Features vegan butter























Yields 6

Vegan Blueberry Biscuits

15 minPrep Time

12 minCook Time

27 minTotal Time

Save RecipeSave Recipe


  • 2 cups all-purpose flour  
  • 1 Tablespoon baking powder
  • 1 Tablespoon cane sugar
  • 1 teaspoon salt
  • 6 Tablespoons vegan butter
  • 3/4 cup almond milk
  • 3/4 cup fresh blueberries 
  • 2 tbsp coarse sugar 


  1. Preheat oven to 425F and line a cookie sheet with nonstick parchment paper. Set aside. Combine flour, baking powder, sugar, and salt in a large bowl and mix well. Set aside.
  2. Remove your vegan butter from the refrigerator and either cut it into your flour mixture using a pastry cutter or (preferred) use a box grater to shred the butter into small pieces and then add to the flour mixture and stir.
  3. Cut the butter or use your hands, until the mixture resembles coarse crumbs. Add almond milk, use a wooden spoon or spatula to stir until combined (don't over-work the dough). Fold in the blueberries. Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable. 
  4. Once the dough is cohesive, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times but taking care to not overwork the dough.
  5. Use your hands (do not use a rolling pin) to flatten the dough to 1" thick and lightly dust a 2 3/4" round biscuit cutter with flour. Making close cuts, press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet. Repeat until you have gotten as many biscuits as possible and place less than 1/2" apart on baking sheet. 
  6. Once you have gotten as many biscuits as possible out of the dough, gently re-work the dough to get out another biscuit or two until you have at least 6 biscuits. Top with coarse sugar and bake on 425F for 12 minutes or until tops are beginning to just turn lightly golden brown.


For best results, chill your butter in the freezer for 10-20 minutes before beginning this recipe. It's ideal that the butter is very cold for light, flaky, buttery biscuits.









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