5-Ingredient Sweet Blueberry Drop Biscuits


These sweet blueberry drop biscuits have a wonderfully crisp crust on the outside with a soft classic biscuit texture on the inside. Unlike rolled biscuits, drop biscuits have a slightly stickier dough that can be dropped like cookies onto a baking sheet.

5-Ingredient Sweet Blueberry Drop Biscuits - a super easy, delicious and versatile vegan recipeThis dairy-free blueberry drop biscuits recipe was shared with us by White Lily, the makers of self-rising flour, and slightly adapted.

We’re sharing these dairy-free blueberry drop biscuits now, as inspiration for the 8 ingredient or less March Recipe Madness Contest. See what amazing things you can make with just a handful of ingredients (only 5 in these!)?

5-Ingredient Sweet Blueberry Drop Biscuits - a super easy, delicious and versatile vegan recipe

Special Diet Notes & Options: Blueberry Drop Biscuits

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, vegan, and vegetarian.

For soy-free blueberry drop biscuits, be sure to pick a soy-free shortening, such as Spectrum or Nutiva. Coconut oil may also work as a substitute.

Sweet Blueberry Drop Biscuits
Prep time
Cook time
Total time
Serves: 12 biscuits
  • 2 cups self-rising flour
  • ⅓ cup sugar
  • ¼ cup dairy-free non-hydrogenated shortening, chilled
  • ⅔ to ¾ cup dairy-free milk alternative (such as coconut milk beverage), plus additional as needed
  • 1 cup fresh or frozen blueberries, if frozen, do not thaw
  1. Preheat your oven to 500°F and grease a baking sheet or line it with a silicone baking mat or parchment paper.
  2. Combine the flour and sugar in a bowl. Cut in shortening with pastry blender or 2 knives until crumbs are the size of peas. Blend in just enough milk with a fork until dough leaves sides of bowl. If needed, add more milk to form soft dough. Gently stir in blueberries.
  3. Drop dough by rounded tablespoonfuls onto prepared baking sheet 1 to 2 inches apart.
  4. Bake 8 to 10 minutes or until golden brown.
  5. Cool for 2 minutes. Split and serve warm with butter.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


    • Yes, they have a new shortening and buttery spread (reviews for both coming soon!). I recommend the shortening thus far – the buttery spread is good, and has good ingredients, but it’s not very spreadable or easy to measure (too solid and crumbly).

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