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Fluffy Funfetti Vegan Biscuit Recipe with Blueberry Butter

Fluffy vegan biscuit recipe with a twist! Funfetti candy chips added to this recipe for a sweet, crunchy bites slathered with homemade blueberry butter.

A good fluffy vegan biscuit recipe can be hard to find. While this recipe has been adapted from All Recipes I’ve added a bit of a twist. The sweet candy bits folding into this vegan biscuit recipe makes it the perfect Funfetti Biscuit Recipe. Then I don’t stop there. I decided to pair this biscuit with homemade blueberry butter. Slathered on top is truly a great morning treat. Let’s get baking!

Make the Blueberry Butter

To make the blueberry butter you will need the following ingredients:

• Frozen Blueberries
• Coconut Sugar
• Lemon Juice
• Vanilla Extract
• Ground Cinnamon

Add all the ingredients to a medium saucepan and let simmer over medium-low heat for about 15 – 20 minutes. Then add ingredients to a food processor and blend until smooth. Pour blended butter into a butter mold and freeze. For best results allow the butter to freeze overnight but freezing for 2 hours will be sufficient.

Gather Ingredients for Vegan Biscuit Recipe

Keep in mind when making biscuits that you want to actually be fluffy it is a bit of a science. You’ll want to ensure your butter and milk is cold. That’s the best tip I can give you for this recipe. So, to get this recipe started you’ll need the following ingredients:

• All Purpose Flour
• Baking Powder
• Sugar
• Salt
• Cold Vegan Butter
• Coconut Oil (not melted)
• Cold Unsweetened Almond Milk
• Candy Sprinkles

Make Vegan Biscuit Recipe Batter

First, preheat the oven to 425* F. Grease a glass baking dish with butter. Next, add flour, baking powder, sugar and salt to a large mixing bowl. Then cut in vegan butter and coconut oil with a fork. You’ll want the mixture to resemble coarse crumbles.

Once your mixture resembles crumbles begin to slowly add in almond milk and stir until dough JUST comes together. Two very important tips here:

• You may not need all of the milk. Add milk until dough just comes together.
• Do not over mix. If you over mix of over knead the dough the biscuits won’t be soft and fluffy. They will be tough. You don’t want that!

Knead the Vegan Biscuit Recipe Batter

Now you’ll want to turn the dough onto a floured surface and knead (fold over) 15 times. Again please don’t over knead. While kneading add candy sprinkles 1/4 cup at a time. Gently roll or pat dough to a 1- or 1 1/2 inch thickness. Cut biscuits with a small biscuit cutter or small glass. Gently re-roll the dough scraps and cut remaining biscuits. **Again, heavy emphasis on the gentle part. Over rolling will cause toughness**

Bake the Vegan Biscuits

Place the biscuits in your prepared glass baking dish. You want to ensure the biscuits are touching. This will make sure the biscuits rise high and are fluffy! Bake in the preheated oven until tops are golden brown, 12 to 15 minutes. Serve warm with homemade blueberry butter.

Warm & Fluffy Funfetti Vegan Biscuit Recipe

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Warm & Fluffy Funfetti Vegan Biscuit Recipe

0 from 0 votes

Recipe by Sagen Jackson Course: Uncategorized

Servings

12

servings

Prep time

10

minutes

Cooking time

12

minutes

Calories

140

kcal

Fluffy vegan biscuit recipe with a twist! Funfetti candy chips added to this recipe for a sweet, crunchy bite

Ingredients

• 2 cups 2 all-purpose flour

• 1 Tbsp 1 baking powder

• 1 Tbsp 1 sugar

• 1 tsp 1 salt

• 3 Tbsp 3 vegan butter (such as Earth Balance®)

• 3 Tbsp 3 coconut oil

• 1 cup 1 cold unsweetened almond milk, or as needed

• 1 cup 1 candy sprinkles

Preparation

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking pan with parchment paper or a nonstick silicone baking mat, such as SILPAT™.
• Whisk together flour, baking powder, sugar, and salt in a large bowl. Cut in vegan butter and coconut oil with a pastry blender or a fork until the mixture resembles coarse crumbs.
• Slowly add cold almond milk and stir until dough just comes together. It may not be necessary to use all the milk; dough will be wet and sticky.
• Turn dough out onto a lightly floured surface and knead (fold over) 15 times. While kneading add candy sprinkles to dough 1/4 cup at a time. Then gently roll or pat dough to a 1- or 1 1/2-inch thickness. Cut biscuits with a small biscuit cutter or a small bourbon glass. Gently re-roll the dough scraps and cut remaining biscuits.
• Place biscuits on the prepared baking sheet. Be sure they are touching each other and the sides of the pan; don’t be afraid to squish them in–this helps them to rise high.
• Bake in the preheated oven until tops are golden brown, 12 to 15 minutes.

Notes

• Original Recipe adapted from All Recipes.

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