Blueberry Biscuits, Quick and Easy Breakfast Recipe

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

butter

🥗Healthier: coconut oil

Coconut oil is a healthier fat alternative.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a budget-friendly option.

Add 2 cups flour, 1/4 cup sugar, 1 teaspoon salt, and 1 tablespoon baking powder to a bowl and whisk to combine.

Cut in 5 tablespoons of dairy-free butter until well incorporated, using the pinch method.

Add 1 cup of blueberries to the flour mixture and stir to coat them with flour.

Pour in 3/4 cup of soy milk and stir until the flour is mixed in well.

On a floured surface, pat out the dough to about 1/4 inch thick, adding flour on top to prevent sticking.

Use a round cutter to cut out biscuits, or cut into squares with a knife to avoid leftover dough.

Place the biscuits on a cookie sheet and bake in the oven.

While the biscuits are baking, prepare the glaze by mixing 1 cup of powdered sugar with 1 teaspoon of lemon juice and enough soy milk to achieve a runny consistency.

Drizzle the glaze over the blueberry biscuits on a cooling rack placed inside a cookie sheet.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens