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.
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.