[This post is sponsored by my pals at Bob’s Red Mill! We’re using their Whole Wheat Pastry Flour (affiliate link) for these Blueberry Lemon Thyme Vegan Biscuits.]
This is a breakfast of champions if I’ve ever seen one!
And because you’re a champion (c’mon, you totally are), you should make these pronto.
Biscuits are a newish thing for me.
New because I just recently made them from scratch for the first time, and ish because I’ve loved biscuits for as long as I can remember.
Biscuits are made up of flour, dairy, leavener, and love, typically by a grandmother and her “biscuit spoon.” But did you know they’re actually super simple to make on your own? Yep, you don’t need to wait for a visit from your grandmother to enjoy flaky layers of carbs!
They’re so simple in fact, I whipped them up in abut 20 minutes one day because I was so hungry for them. Don’t you love that? A craving that can be satisfied in less than a half hour.
And while normal ol’ biscuits are fine and dandy, blueberries were on sale, I have thyme growing like a weed in our garden, and I had a lemon that was in desperate need of some zesting love. And alas, these cute Blueberry Lemon Thyme Vegan Biscuits were born!
Let’s make some biscuits, shall we?
It all starts with some flour. I’ve been eating my fair share of white flour recently. Sourdough from a friend, fresh bread from a local bakery, pizza, flatbread, brownies, woah. So much white flour, you guys.
And I thought this would be more of the same. White flour is a necessity to produce a light, tender, flaky biscuit, right?
Wrongo. You can also produce a cravetastic, “omg”-indusing, just-as-good-as-granny’s biscuits with a nutrient-dense whole grain flour: Bob’s Red Mill’s Whole Wheat Pastry Flour (affiliate link)!
Pastry Flour vs. All-Purpose Flour
Because I’m kind of totally into food science at the moment (see this post for proof!), let’s jump into the difference between pastry flour and all-purpose, shall we?
We know that flour has protein, correct? That protein is called gluten. It’s what gives bread, baked goods, and everything carby that wonderful chew.
But not all baked goods need chew. Stuff like pie crusts, scones, and biscuits shouldn’t be the same texture as something like a pizza dough or a loaf of bread; they should be full of flaky, delicate, buttery layers!
Pastry flour has less protein than AP flour, making it easier to achieve that texture!
Fun, right? And because we’re using Bob’s Red Mill’s whole wheat pastry flour, it gives us a delightfully nutty texture while helping to soak up the liquid from the fresh blueberries.
Add some leaveners, vegan butter, homemade vegan buttermilk, and our mixins, and you’re munching on warm, tender, whole wheat vegan biscuits in 20 minutes! HOLLA.
Can you even. Can you even get over this flavor combo? These flaky layers? These cute, two-biter biscuits?!
I certainly cannot even. Make them today. Make them tomorrow. Make them always.
Blueberry Lemon Thyme Vegan Biscuits
|Prep:||Cook:||Yield: 15 biscuits||Total:|
Flaky, tender whole wheat vegan biscuits with a burst of summer flavor! Fresh blueberries, lemon zest, and herby thyme give these biscuits a fun flavor twist that you'll keep going back to.
- 1 tsp. apple cider vinegar
- ~1 cup cold unsweetened almond milk
- 2 cups Bob's Red Mill Whole Wheat Pastry Flour (affiliate link)
- 1/4 tsp. baking soda
- 4 tsp. baking powder
- 1 Tbsp. sugar, plus more for sprinkling
- pinch salt
- 1 cup fresh blueberries
- 1 and 1/2 tsp. minced fresh thyme
- zest of 1 medium lemon
- 4 Tbsp. cold vegan butter
- Add your apple cider vinegar to a liquid measuring cup, then add almond milk until the mixture comes up to the 1 cup line. Mix and set in the fridge. This is your vegan buttermilk.
- Preheat your oven to 450 degrees F.
- Add your flour to a bowl with baking soda, baking powder, sugar, and salt. Whisk to combine.
- In a separate bowl, mix your blueberries, thyme, and lemon zest. Remove a small spoonful of your flour mixture and toss it with your blueberry mixture. Set aside.
- Pinch your vegan butter into your flour mixture, working quickly, until crumbly. Add your blueberry mixture and mix. Add your vegan buttermilk, and mix with a wooden spoon just until it comes together.
- Turn your mixture out onto a floured surface and fold 5-6 times and pat into a 1-inch thick circle. Using a 2" biscuit cutter, cut out 15 biscuits, pushing straight down and re-shaping your scraps to get as many biscuits as you can.
- Place your biscuits side-by-side in a baking pan / pie plate, and make a light thumbprint in the middle of each. Sprinkle with sugar and bake for 15-20 minutes, or until golden.
- Break them apart using a fork and dive in! Serve with additional vegan butter, maple syrup, or eat plain! So so good, guys.
Adapted from the king, Alton Brown.
A special thanks goes to Bob’s Red Mill for sponsoring this post! Check out more delicious healthy recipes, snag coupons, and find stores near you at BobsRedMill.com!
Join the Fooduzzi Fam!
I'll send you healthy takes on classic recipes, delectable recipe roundups, and more updates on my growing blog. You'll also receive a series where I share my top dinner, dessert, and snack recipes with you –– for free!