These vegan blueberry biscuits are addictive! They're fluffy, moist, and oh so soft. They are the easiest and most delicious vegan biscuit you'll ever have. These blueberry drop biscuits are golden on the outside, pillowy soft on the inside, and loaded with blueberries. When you top them with a little vegan icing, they are a magically delicious vegan breakfast or dessert!
Preheat oven to 400 degrees.
In a large mixing bowl, mix the melted butter, almond milk, maple syrup, vanilla, salt, and baking powder. Then, mix in the flour just until combined. Be careful not to over mix!
Then, gently fold in the blueberries. Again, don’t over mix! Use a heaping tablespoon to scoop out 12 “drop biscuits” and drop them onto a baking sheet lined with parchment paper.
Bake them in the oven for about 15 minutes until they are lightly golden on top. Option to broil at the end for about a minute to give them more color on top.
While baking, use a whisk to mix your powdered sugar and almond milk to make a glaze. Drizzle over the warm biscuits and serve immediately!
Ingredients
Directions
Preheat oven to 400 degrees.
In a large mixing bowl, mix the melted butter, almond milk, maple syrup, vanilla, salt, and baking powder. Then, mix in the flour just until combined. Be careful not to over mix!
Then, gently fold in the blueberries. Again, don’t over mix! Use a heaping tablespoon to scoop out 12 “drop biscuits” and drop them onto a baking sheet lined with parchment paper.
Bake them in the oven for about 15 minutes until they are lightly golden on top. Option to broil at the end for about a minute to give them more color on top.
While baking, use a whisk to mix your powdered sugar and almond milk to make a glaze. Drizzle over the warm biscuits and serve immediately!
33 Comments
Jill
Posted on: May 20, 2020Is there a substitute for the vegan butter? Like could I use coconut oil or olive oil?
JillianGlenn
Posted on: May 20, 2020I haven’t tried this so I’m not sure if it would alter the texture! Miyokos has a great vegan butter made with cashews if you’re looking to avoid vegetable oil based butters.
Sheneè
Posted on: May 20, 2020Can I use fresh blueberries?? Same amount??
JillianGlenn
Posted on: May 20, 2020Yes you can!
AM
Posted on: May 20, 2020Can you mix up the matter the night before and bake them off in the morning?
JillianGlenn
Posted on: May 20, 2020I’ve never tried that! But, they only take a few minutes to “throw together”.
Kirsyen
Posted on: May 20, 2020These are sooo good and sooo easy!! Thank you!!
JillianGlenn
Posted on: May 20, 2020Thank you so much for trying the drop biscuits and leaving a great review, Kirsyen!
Isra
Posted on: May 20, 2020Can we substitute maple syrup for honey?
JillianGlenn
Posted on: May 20, 2020Yes, you can!
Merissa
Posted on: May 20, 2020What else could we substitute it for because I don’t own any?
JillianGlenn
Posted on: May 20, 2020You could use sugar!
Samantha
Posted on: May 20, 2020These are n my oven now—-yesterday I made the banana drop biscuits—-I love that I can have a sweet treat and still stay on the healthier side! Love your recipes, and you are local to me!!
Jillian Glenn
Posted on: May 20, 2020This is wonderful to hear! Thank you so much for trying my recipes, Samantha! I’m glad they’ve been enjoyable for you!
jessica stanhope
Posted on: May 20, 2020Is the texture in middle supposed to be cakey ? Or more biscuit crumb ?
Jillian Glenn
Posted on: May 20, 2020Definitely a biscuit texture, fluffy and soft.
Whitney
Posted on: May 20, 2020Just stumbled on this recipe today and it looks divine! I’m counting down the hours until I can get off work, head to the store, and can throw them in the oven. So excited!
Jillian Glenn
Posted on: May 20, 2020Can’t wait to hear how you like them!!
Pam
Posted on: May 20, 2020Wow – these are suprisingly good! I made them without the icing, and they are delicious! The texture is amazing for a vegan baked good, and that it comes together in less time than it takes to pre-heat the oven is a great bonus! It’s a keeper!
Jillian Glenn
Posted on: May 20, 2020Thank you for trying my recipe, Pam! I’m so glad to hear you enjoyed them 🙂
Jennifer
Posted on: May 20, 2020How large are these biscuits if a tablespoon is used? Do they expand significantly?
Jillian Glenn
Posted on: May 20, 2020I use a heaping tablespoon to scoop mine out and they grow about 1.5 in size.
Samantha
Posted on: May 20, 2020Can you use oat milk,?
Jillian Glenn
Posted on: May 20, 2020Hi Samantha, yes you can!
Lynn
Posted on: May 20, 2020Hi, Is the measure of 1/2 cup butter before or after it’s melted? Thanks
Jillian Glenn
Posted on: May 20, 2020Great question! It doesn’t matter! I usually melt my butter first.
Katrina
Posted on: May 20, 2020Can I sub almond or coconut flour for the Floyd you use?
JillianGlenn
Posted on: May 20, 2020Hi there, almond and oat flour aren’t a 1-1 swap for regular or gluten free all purpose flour. I’d recommend using the flour the recipe recommends for best results! ?
Mel
Posted on: May 20, 2020Hi! I want to make these in the morning and am wondering if I could drop the butter amount to 3 tablespoons? Or would that make them dryer? Like a scone?
MaineMommie
Posted on: May 20, 2020Just made these! Sooo good and easy. Family couldn’t eat them fast enough. Love how easy and uncomplicated your recipes are. Thank you
JillianGlenn
Posted on: May 20, 2020Thank you so much for trying my recipe! I’m so happy to hear that you and your family enjoyed ??
Behindthecross
Posted on: May 20, 2020Delicious!!! Broiled like suggested with a little sugar on top. Added lemon to the drizzle for the win!
Mmm. mmmm
Jillian Glenn
Posted on: May 20, 2020So glad you enjoyed my recipe! Love that you added a little lemon zest!