These 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 biscuits! This is a vegan and gluten-free friendly recipe that everyone will love.
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.
Blueberry Biscuit Ingredients Needed
My copy cat BoBerry Biscuits are made with easy to use, pantry staples. Here's what you'll need:
- Butter & Milk: A combination of butter and plant-based milk like unsweetened almond milk add lots of moisture to these biscuits and create that classic buttery taste! If you are not vegan or dairy-free, regular milk and butter will work.
- Maple Syrup: For a hint of sweetness in the blueberry biscuit dough, I like to add a natural sweetener like maple syrup. You can also use honey in a pinch! Reminder, honey is not considered vegan!
- 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 flour, I recommend King Arthur Measure or Measure.
- 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 Blueberry Drop Biscuits
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!
- 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 Easy Breakfast Recipes to Try
- Strawberry Biscuits
- Bagel Bites with Cinnamon Sugar
- Everything Bagel Biscuits
- Bagels with Everything Seasoning
- ½ cup melted regular or vegan butter
- ¾ cup unsweetened almond or oat milk regular milk will also work
- 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
- ½ cup powdered sugar
- 1 tablespoon unsweetened almond or oat milk regular milk will also work
- 1 teaspoon vanilla
- 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!
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.