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!
2cupregular or gluten free all purpose flourIf 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.
1cupfrozen wild blueberries
Vegan Vanilla Icing
1tablespoonunsweetened almond or oat milk
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!