Vegan Blueberry Biscuits with Blueberry Butter
Hello & Happy Saturday!!
If there is one concept I love on the weekends, it’s a good biscuit!! As a Southern native, biscuits are a big deal! They come in tons of varieties and you can create both savory and sweet!! I personally love biscuits as I find them to be nostalgic, and the options are endless in regards to the countless flavors you can create.
In addition to the countless flavor combo’s biscuits are good for any season and pair well with just about any dish!
I personally love a good fruit forward biscuit! However, when it comes to any baked good you have to balance the amount of moisture you’re adding with the fruit or you can end up with just a big mess. With biscuits having a more drier texture you can add tons of fruit without compromising the texture. This is just another reason as to why I love these vegan Blueberry Biscuits!!
What’s fab about this recipe, is everything! It’s quick, easy, affordable, perfect for any season, packs flavor, can be made into a dessert if desired, perfect for brunch, have aesthetic appeal, perf for entertaining, the blueberry butter puts them over the top and they are guaranteed to make any non biscuit lover one instantly after the first bite!!
If you love all things biscuits or blueberries, you’re going to love these new vegan Blueberry Biscuits with blueberry butter!!
Why this recipe is great:
Perf for brunch!
Features vegan bluebbery butter
Eat Drink Shrink
15 minPrep Time
12 minCook Time
27 minTotal Time
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 Tablespoon cane sugar
- 1 teaspoon salt
- 6 Tablespoons vegan butter
- 3/4 cup almond milk
- 3/4 cup fresh blueberries
- 1/2 cup vegan butter
- 1 tbsp blueberry jelly
- Line a cookie sheet with nonstick parchment paper. Set aside. Combine flour, baking powder, sugar, and salt in a large bowl and mix well. Set aside.
- Remove your vegan butter from the refrigerator and cut the veganbutter in with your hands, until the mixture resembles coarse crumbs.
- Add almond milk a little at a time until it forms a dough, you may have a little left over. Be sure you don't over-work the dough.
- Roll out the dough on a flat surface dusted with flour. If the dough is too sticky, add flour until it is manageable. Press blueberries into half the dough and fold one side over so they are protected inside. Use your hands to gently flatten layers together.
- Use your hands (do not use a rolling pin) to flatten the dough to 1" thick and lightly dust a 2 3/4" round biscuit cutter with flour. Making close cuts, press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet. Repeat until you have gotten as many biscuits as possible and place less than 1/2" apart on baking sheet.
- Once you have gotten as many biscuits as possible out of the dough, gently re-work the dough to get out another biscuit or two until you have at least 6 biscuits. Preheat the oven to 400 degrees. Place the biscuits in the freezer until the oven is preheated.
- Bake for 15-20 minutes or until tops are beginning to just turn lightly golden brown.
- Blueberry Butter: whisk or with a fork combine the butter and jam until smooth