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!