Blueberry Buttermilk Breakfast Biscuits

Published on Wednesday 20th March 2019 by DJ Kirkby

I’ve spent quite a long time trying (and failing) to make a vegan version of my mom’s buttermilk biscuits that are as floofaaaay and tasty as hers. However, I’m satisfied that I’ve finally managed it with this recipe.


  • 76g vegan margarine (I use Pure)
  • 230g flour
  • 1/2 tsp salt
  • 4 tsp baking powder
  • 1 small lemon (for juice and zest)
  • 100ml plant milk (I used soya)
  • 50g dried blueberries


  1. Divide your vegan margarine into small pieces and place in freezer for 10 mins.
  2. While you are waiting for your margarine to chill – zest your lemon and then squeeze the lemon.
  3. Combine 25ml of the juice with the plant milk to make your buttermilk.
  4. Measure your dry ingredients and give it a whisk to combine well then add your vegan margarine.
  5. With cold hands mix the flower and margarine together until it resembles fine crumbs.
  6. Add your zest and blueberries along with the milk and mix until just combined into a slightly sticky dough.
  7. Tip out onto a floured surface and press down into a 2.5cm thickness. Cut out into rounds using a glass dipped in flour or keep it as a circle but divide into wedges.
  8. Brush tops with a bit of plant milk.
  9. Bake at 220 degrees C for 12 – 15 mins.


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