Blueberry Drop Biscuits
These blueberry biscuits are addictive! They taste just like the blueberry biscuits from Bojangles … maybe even better!! 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!
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
- 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!
- 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!
Nutrition
Serving: 1gCalories: 166kcalCarbohydrates: 19gProtein: 3gFat: 8g
Tried this recipe?Let us know how it was!
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.