These Vegan Blueberry Drop Biscuits are addictive! They taste just like blueberry biscuits from Bojangles...maybe even better! They are fluffy, moist, and oh so soft. With a golden brown outside and tender inside that is loaded with blueberries, you won't be able to get enough of these magically delicious vegan biscuits!
This Blueberry Biscuit recipe is easy and results in the most tender and delicious vegan biscuits you will ever have! The blueberries add a great flavor and touch of moisture for the perfect biscuit! You can top these off with a powdered sugar glaze for a sweeter treat, or leave them as is.
Ingredients Needed
My copy cat BoBerry Biscuits are made with easy to use, pantry staples. Here's what you'll need:
- Vegan Butter & Plant Based Milk: A combination of vegan butter and plant based milk like unsweetened almond milk add lots of moisture to these biscuits and create that classic buttery taste!
- Maple Syrup: For sweetness, I like to add a natural sweetener like maple syrup. You can also use honey in a pinch!
- Vanilla: For extra flavor, I add vanilla extract.
- Baking Powder: Baking powder helps the biscuits to rise and get fluffy!
- Flour: You can use regular flour or gluten-free flour here. If using gluten-free, I recommend King Arthur Measure or Measure or Cup4Cup.
- Blueberries: I used frozen wild blueberries here, but you can use fresh or frozen!
- For the Icing: Powdered Sugar, Plant Based Milk and Vanilla can be whisked together to make an easy drizzle icing!
How to Make This Recipe
Vegan Blueberry Drop Biscuits are super easy to make using just one bowl and the oven! Here are the simple steps:
Step 1: Preheat the oven to 400 degrees.
Step 2: 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! If using gluten-free flour and the mixture seems crumbly, add another tablespoon of melted butter and another tablespoon of almond milk and work it into the dough.
Step 3: 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.
Step 4: Bake them in the oven for about 15 minutes until they are lightly golden on the top. Option to broil at the end for about a minute to give them more color on the top!
Step 5: While baking, use a whisk to mix your powdered sugar, almond milk and vanilla to make a glaze. Drizzle over the warm biscuits and serve immediately!
Expert Tips
- Try not to over mix the dough. In order to get truly tender and fluffy biscuits, you have to be careful not to over mix the dough. Mix until just combined!
- Watch the bake time. Keep an eye on these biscuits to make sure they don't over bake! Over baked biscuits can become a bit dry.
- Eat them is more vegan butter! Don't want any glaze? That's okay, you can top them off with even more vegan butter for a buttery and delicious breakfast.
- Easily make these biscuits gluten-free! You can simply switch the flour to a gluten free flour for gluten free blueberry biscuits.
- If you aren't vegan, feel free to use dairy based butter and milk in this biscuit recipe instead!
Frequently Asked Questions
Drop biscuits are made by dropping the dough onto the pan and baking. These are leavened by baking powder instead of cold butter like rolled biscuits. They are coined "drop" biscuits since you simple drop the biscuit dough onto the pan instead of rolling and cutting.
Store any leftover biscuits in an airtight container in the fridge for up to 5 days. To reheat, pop them in the microwave or toasted over until warm. To freeze, allow them to cool completely and place them in a freezer safe bag. Freeze for up to 3 months. To reheat from frozen, pop them in the microwave or oven until heated through.
More Vegan Breakfast Recipes to Try
- Vegan Strawberry Drop Biscuits
- Bagel Bites with Cinnamon Sugar
- Everything Bagel Drop Biscuits
- 2 Ingredient Bagels with Everything Seasoning
Blueberry Drop Biscuits
Ingredients
Blueberry Drop Biscuits (BoBerry Biscuits)
- ½ cup melted vegan butter
- ¾ cup unsweetened almond or oat milk
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 ½ teaspoon baking powder
- 2 cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- 1 cup frozen wild blueberries
Vegan Vanilla Icing
- ½ cup powdered sugar
- 1 tablespoon unsweetened almond or oat milk
- 1 teaspoon vanilla
Instructions
Copy Cat BoBerry Biscuits
- 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! If using gluten-free flour and the dough seems crumbly, add another 1 tablespoon of melted vegan butter and 1 tablespoon of almond milk and work it into the dough.
- 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. Option to add a teaspoon of vanilla to the icing. Drizzle over the warm biscuits and serve immediately!
Notes
Nutrition
The recipes on Peanut Butter and Jilly can easily be adapted to fit a vegan lifestyle, a gluten-free lifestyle, or both depending on the ingredients you use. Please review the ingredients lists carefully and refer to our recommendations in the Notes of the recipe card to make this recipe compatible with your needs. Nutrition information provided is an estimate, and will vary based on specific brands of ingredients used and cooking methods.
Jill says
Is there a substitute for the vegan butter? Like could I use coconut oil or olive oil?
JillianGlenn says
I 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.
Lisa says
I use avocado oil and they’re delish!
Jillian says
love to hear that the avocado oil worked!! Thank you for trying my recipe!!
Sheneè says
Can I use fresh blueberries?? Same amount??
JillianGlenn says
Yes you can!
AM says
Can you mix up the matter the night before and bake them off in the morning?
JillianGlenn says
I've never tried that! But, they only take a few minutes to "throw together".
Kirsyen says
These are sooo good and sooo easy!! Thank you!!
JillianGlenn says
Thank you so much for trying the drop biscuits and leaving a great review, Kirsyen!
Isra says
Can we substitute maple syrup for honey?
JillianGlenn says
Yes, you can!
Merissa says
What else could we substitute it for because I don’t own any?
JillianGlenn says
You could use sugar!
Samantha says
These 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 says
This is wonderful to hear! Thank you so much for trying my recipes, Samantha! I'm glad they've been enjoyable for you!
jessica stanhope says
Is the texture in middle supposed to be cakey ? Or more biscuit crumb ?
Jillian Glenn says
Definitely a biscuit texture, fluffy and soft.
Whitney says
Just 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 says
Can't wait to hear how you like them!!
Pam says
Wow - 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 says
Thank you for trying my recipe, Pam! I'm so glad to hear you enjoyed them 🙂
Jennifer says
How large are these biscuits if a tablespoon is used? Do they expand significantly?
Jillian Glenn says
I use a heaping tablespoon to scoop mine out and they grow about 1.5 in size.
Samantha says
Can you use oat milk,?
Jillian Glenn says
Hi Samantha, yes you can!
Lynn says
Hi, Is the measure of 1/2 cup butter before or after it’s melted? Thanks
Jillian Glenn says
Great question! It doesn't matter! I usually melt my butter first.
Katrina says
Can I sub almond or coconut flour for the Floyd you use?
JillianGlenn says
Hi 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 says
Hi! 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 says
Just made these! Sooo good and easy. Family couldn't eat them fast enough. Love how easy and uncomplicated your recipes are. Thank you
JillianGlenn says
Thank you so much for trying my recipe! I’m so happy to hear that you and your family enjoyed ??
Behindthecross says
Delicious!!! Broiled like suggested with a little sugar on top. Added lemon to the drizzle for the win!
Mmm. mmmm
Jillian Glenn says
So glad you enjoyed my recipe! Love that you added a little lemon zest!
Virgie says
Can you freeze them?
Jillian says
I don't see why not!
Jkampman09 says
Just made these and WOW! So easy and so delicious!
Jillian says
Thank you for trying my recipe! So happy to hear you enjoyed it!!
Claire says
Is it ok to use oat flour?
Jillian says
Hi Claire, regular or gluten free all purpose flour are my preferred flour choices for this recipe.
Margaret Shepherd says
Flavors were great and the frosting was a nice touch! The texture of mine was a little thick but it may have just been my flour (I used TJ’s GF 1:1). Will definitely been trying again with regular flour and King Arthur’s GF!
Jillian says
Hi Margaret, I would definitely recommend trying again with King Arthur Measure for Measure flour!
Jillian says
Glad you enjoyed, regardless! Thank you for trying my recipe!