Blueberry Lemon Thyme Vegan Biscuits

[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.