Vegan (or not!) Sweet Biscuits with Blueberries
Finally, a vegan dessert that doesn’t make you say…. “Yeah. That tastes… vegan.”
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.
