Vegan Blueberry Lemon Biscuits

February 24, 2021
I didn’t have much on hand in the kitchen this weekend but I did have my cabinet full of baking supplies and a tub of cashew sour cream that was going to expire soon. With these limited ingredients, I knew I could pull off some variation of a biscuit. If you don’t have blueberries or lemon extract on hand, you can swap them for other fruits and flavors or you can leave them out all together for a plain, flaky biscuit.

These biscuits are so simple and quick and make for the perfect addition to any brunch. Once you make these from scratch, you will never want to buy them from a store again. These are delicious enjoyed by themselves but they taste even better served with a little honey drizzle, butter spread, fresh fruit and yogurt, or even a scoop of ice cream. I used an oversized cupcake tin to bake in but you can use any mold or even freestyle bake them on a cookie sheet if you want. These biscuits are hard to mess up.
vegan blueberry lemon biscuits

Vegan Blueberry Lemon Biscuits

Recipe Type: Breakfast Sweets
utensils YIELDS 6 biscuits
herb graphic for recipe card
  • 2 cups all purpose flour
  • 3 tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 3/4 cup vegan sour cream
  • 1/4 cup + 2 tbsp water
  • 2 tsp lemon extract
  • 1/2 cup blueberries
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1. Preheat oven to 450°F and grease a cupcake tin.

2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.

3. Add the sour cream, water, and lemon extract and stir until a dough forms.

4. Fold in the blueberries.

5. Evenly divide the dough into six small balls and drop into cupcake tin.

6. Bake for 15 min and remove from oven. Cool on a drying rack.

Also by Lauren: Vegan Pound Cake With Strawberry Rhubarb Compote

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Photo: Lauren Sacerdote

Lauren is a homebody who likes to spend time with her cat, explore new ideas in the kitchen, relax in the sun with a good book, and promote healthy living to friends and family.


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