This way they cook evenly. These are served at "The Talk of the Town" diner in Watertown, MA and the recipe was in todays paper. Then add the blueberries on top of the flour mixture and pour in the egg buttermilk mixture and mix the batter together using the same fork, do not over mix it at all! It’s a two ingredients glaze: Confectioner’s sugar and lemon juice. The recipe is made originally using buttermilk, however I've found that sour cream makes it taste richer. They are the easiest and most delicious vegan biscuit you'll ever have. When you top them with a little vegan icing, they are a magically delicious vegan breakfast or dessert! Repeat with the remaining batter. Sprinkle the drop biscuits with sugar if you like and bake for 15 minutes until golden and cooked through. Cut butter into mixture (it will be crumbly). It's best to use a spatula or fork to blend the batter together, that way you don't over work it. Combine flour, baking powder, baking soda, sugar and salt. Ingredients 1 1/2 cups of all purpose flour 1 tablespoon of baking powder pinch of salt 1/3 cup of sugar 4 Tablespoons of cold unsalted butter , grated 3/4 cup of buttermilk 1 egg 1 teaspoon of vanilla zest of 1 lemon 1 1/4 cup of blueberries , fresh or frozen (if frozen, do not thaw). Please contact me if you would like to use any images . How To Make Biscuits With Cheddar Rosemary & Cranberries, Ginger Clementine Lemon Poppy Seed Muffins, Blackberry Mojito – A Virgin Mojito Recipe ». If you want to republish any of my recipes, please link back to my website and the recipe post, drop biscuits, drop biscuits recipe, how to make drop biscuits. All images and content are copyright protected. All images and content are copyright protected. Otherwise, freeze the cooled baked biscuits and defrost when needed for a fresher taste. Vegan Blueberry Drop Biscuits. The recipe is made originally using buttermilk, however I’ve found that sour cream makes it taste richer. Please contact me if you would like to use any images . Total Carbohydrate These blueberry drop biscuits are golden on the outside, pillowy soft on the inside, and loaded with blueberries. They're fluffy, moist, and oh so soft. If you want to republish any of my recipes, please link back to my website and the recipe post. Adjust the glaze consistency to your taste by adding more/less of the confectioner's sugar and lemon juice. If you’d like more uniform looking biscuits, use the same spoon and your fingers (wet your fingers with water if you feel the batter sticks too much to them) and round off the sides or flatten up the biscuits, or even use a cookie cutter placed around the biscuit batter and then try to push the batter to the edges to fill up the cookie cutter space, then remove the cookie cutter and repeat with the rest of the batter—to make this step easier for you, it’s better to oil the insides of the cutter well so it doesn't stick at all to the batter. , fresh or frozen (if frozen, do not thaw). You can adjust the consistency with extra confectioner’s sugar or lemon juice. In a separate bowl, mix the egg, buttermilk, vanilla, lemon zest and juice. Frozen butter is essential here, if you don't have it already in your freezer, make sure you freeze it ahead of time for the recipe. In separate bowl, combine milk, vanilla, egg and vinegar- mix thoroughly. Add the milk mixture into the flour mixture and stir gently. To get the same sized biscuits, use an ice cream scoop. Now goes in the frozen grated butter and mix well, and then the sour cream and egg go in. If you want nice neat perfectly shaped identical looking biscuits use the same spoon, your set of fingers (wet your fingers with water if you feel the batter sticks too much to them) and round off the sides or flatten up the biscuits. You’ll need a large bowl to add in the flour, sugar and pinch of salt. Once cooled, store the freshly baked biscuits over the counter covered with plastic wrap for up to 3 days. 10 %. Frozen butter is essential here, if you don’t have it already in your freezer, make sure you freeze it ahead of time for the recipe.