Vegan (or not!) Sweet Biscuits with Blueberries
About this Recipe
By: Rachel
Desserts should be delicious, and they should be satisfying – whether you’re vegan or not. If you’re looking for a sweet treat that delivers on flavor without compromising on texture, these vegan sweet biscuits with blueberries are just what you need. Perfect for vegans and non-vegans alike, this recipe combines the rich, fruity goodness of blueberries with a tender, slightly rich biscuit that’s anything but dry or bland.
The Vegan Dessert Dilemma
Vegans. Whether you love them, hate them, or can’t live without them, they are among us. If you have a vegan or two in your life that you love or can’t live without, you may wish to provide them with tasty food now and then.
Too often, I see a dessert that looks delicious. And once I take a bite, I instantly realize it’s vegan. Vegan biscuits, cakes, or cookies that are too dry and taste of applesauce. Vegan mousses or puddings that mostly taste of beans or tofu. Or vegan brownies that are gummy and don’t taste chocolatey enough.
There’s nothing worse than getting excited for a dessert, only to be disappointed by the texture and taste. But it doesn’t have to be that way, especially when making vegan sweet biscuits that actually deliver on flavor and texture!
The Secret to Flavorful, Easy Vegan Desserts
Vegans deserve better! There are some wonderful ways to make easy vegan desserts – especially vegan sweet biscuits – taste great; they just require a little creativity.
When swapping ingredients in plant-based baking, I’ve found it’s best to lean into flavors that naturally enhance the overall dish. For example, I wouldn’t use applesauce or maple syrup to sweeten a chocolate cake. However, I might use them in an apple spice cake, where the flavors are more complementary.
How to Make Vegan Sweet Biscuits That Actually Taste Good
Coconut oil is a common substitute for butter in vegan desserts, and it goes beautifully with blueberries and lemon, making it the perfect base for vegan blueberry biscuits. These biscuits get their richness from coconut oil, which not only provides the necessary fat but also enhances the subtle flavors of the blueberries, creating a perfectly balanced treat. The dish is finished with a generous dollop of coconut whipped cream.
For a truly satisfying experience, consider using coconut-based whipped cream, which is readily available from brands such as SoDelicious, Reddi-wip, Trader Joe’s, or 365 by Whole Foods. This whipped cream not only keeps the recipe vegan but also provides a silky-smooth texture that takes these vegan sweet biscuits to the next level.
These vegan blueberry biscuits are perfect to make for a vegan guest or for when you’re craving an alternative to traditional sweet treats.
Not Vegan? No Problem.
If you’re not preparing this dish for vegans, you can easily make these vegan sweet biscuits with traditional dairy ingredients. Simply swap out the coconut oil and coconut whipped cream for butter and regular whipped cream. Check the list of ingredients for more dairy substitutions. This way, you can still enjoy a delicious batch of sweet biscuits, whether vegan or not!
If you’re craving more biscuit goodness, check out these Cheddar and Herb Buttermilk Biscuits for a flavorful, melt-in-your-mouth treat.
Vegan (or not!) Sweet Biscuits with Blueberries
Ingredients
For the biscuits:
- 1 ⅓ cups (150g) cake flour*
- ⅔ cup (80g) all-purpose flour
- 2 ½ teaspoons baking powder
- 1 tablespoon sugar
- ½ teaspoon salt
- ⅓ cup (70g) coconut oil (or use butter)
- ½ cup (120mL) cold unsweetened nut milk or soy milk (or use whole milk)
- ¼ cup (60mL) cold water
- *If you do not have cake flour, you may substitute 2 cups (240g) all-purpose flour for the total amount of flour in this recipe.
For the blueberries:
- 2 cups (300g) fresh blueberries
- 1 teaspoon tapioca flour
- ⅓ cup (50g) sugar
- Juice of ½ large or 1 medium to small lemon
- Zest of 1 lemon
For garnish:
- Coconut whipped cream or dairy-based whipped cream
Step by Step Instructions
For the biscuits:
- Preheat your oven to 475°F (250°C).
- In a medium bowl, mix together the flour, baking powder, sugar, and salt.
- Mix in the coconut oil until the mixture resembles coarse crumbs.
- Make a well in the center of the dough and add the milk and water. Using a fork, mix until combined, but do not overmix.
- Lightly flour a work surface and roll or pat the dough out to a ½” (just over 1cm) thickness. Cut into circles with a biscuit cutter. If desired, you may brush the tops of your biscuits with melted coconut oil and sprinkle with coarse sugar.
- Bake the biscuits until they are golden brown, 12-14 minutes.
For the blueberries:
- In a heavy saucepan, mix the blueberries, sugar, tapioca flour, and lemon juice until combined. Cook over medium heat until the berries begin to break down, about 10-12 minutes. Allow to cool before serving.
To serve:
- Wait until the biscuits have had time to cool but are still slightly warm to the touch. Add a biscuit to each plate, and spoon over blueberry compote and whipped cream. Add another biscuit to top.
Beverage Pairing
By: Olivia
Between the ripe tartness of blueberries and the bright tartness of lemon, pair this biscuit with rosé. Berry notes are common in red wines, whereas citrus notes are more common in white wines, so rosé presents an opportunity to lean into the best of both! Rosé from Provence, often made of Grenache, Cinsault, Syrah, and Mourvèdre, is delicate, crisp, and perfect with these biscuits.
