It’s national buttermilk biscuit day and these southern style mile high biscuits are not only amazing on their own, but they’re also packed with fresh blueberries and a delicious sweet syrup! I’ve adapted this recipe from Cook’s Country and made it vegan. It’s pretty easy to follow but the most important thing is to not overwork the dough as that will make it tough. These are made even better by that syrup that soaks into them but like with any biscuit, these are best eaten fresh and warm from the oven. They’re not too sweet and are perfect for breakfast or brunch. I hope you try them!
Vegan Southern Blueberry Buttermilk Biscuits
9
servings15
minutes40
minutesThick, delicious southern style vegan biscuits studded with blueberries!
Ingredients
3 cups all purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
10 tablespoons vegan stick butter, chilled and cut into cubes
1 1/2 cups fresh or frozen blueberries
1 teaspoon fresh lemon zest
1 2/3 cups plain vegan milk
1 tablespoon fresh lemon juice
2 Tablespoons vegan butter
2 tablespoons agave syrup or vegan honey
Directions
- Preheat oven to 400°. Butter an 8 inch baking well.
- Mix all the dry ingredients well in a bowl or in a food processor pulsing until they’re combined. Add the chilled butter and mix with your hands until the size of peas or pulse in the food processor until the same size.
- Add the lemon juice to the vegan milk to make “buttermilk” and let stand for a few minutes to curdle slightly. Add to the dry mixture with the lemon zest and blueberries and mix with a spoon until no streaks of flour are left but be gentle and don’t over over mix.
- Add the batter into the prepared baking dish and spray a bench scraper or knife with cooking spray and make 9 even cuts all the way into the batter to score the dough. This will make the biscuits easier to separate after baking.
- Bake until browned on the top and a toothpick or cake tester comes out clean around 40 minutes but could be sooner if using a convection oven.
- Let cool for 10 minutes and melt the vegan butter and syrup in the microwave for a few seconds to melt and combine. Using a pastry brush, dab it all over the biscuits soaking the top well. Cut and serve immediately.
Recipe Video
Notes
- Don’t overwork the dough to have light tender biscuits.
- Make sure to score the dough before baking.
- If you like your biscuits sweeter, add 2 more tablespoons sugar to the recipe.
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I should have commented on these a long time ago. I’ve been making them since I first saw the recipe. They’re one of my very favorite, if not my very favorite, recipes. They’re buttery and soft and not too sweet. The recipe is easy to make and has never failed. They also freeze really well which is the only thing that keeps me from eating the whole pan. Great recipe! Thank you. 😊
Thank you so much for the kind review and I’m so glad you enjoy them! I love them too and have to make them again soon while blueberries are their best!