Whether a Thanksgiving side dish or a holiday breakfast, these vegan drop biscuits with cranberries are a perfect addition to the holiday season. Share your from-scratch creations with a crowd and soak in the compliments. State loud and proud that “Yes, they’re vegan, too!” The tart sweetness and bursts of bright red make them uniquely festive and a delicious accompaniment to your holiday spread. They’re a testament to the ease of creating mouthwatering vegan treats. Let the aroma of freshly baked biscuits fill your kitchen as you embark on a culinary journey that marries simplicity and scrumptiousness in every bite.
Vegan Drop Biscuits With Cranberries
Preheat oven to 425 degrees F and line baking sheet with parchment paper.
In small bowl, mix milk with vinegar.
In large bowl, whisk together all dry ingredients.
Add the rest of the ingredients, including cranberries and milk mixture, and gently mix with a spatula until just combined. Dough should be sticky but not runny.
Using #16 scoop or ice cream scoop, portion batter on prepared baking sheet with space between biscuit batter.
Bake 16-20 minutes or until golden brown with darker spots on the edges. (Note: Bake16-18 minutes for fresh cranberries and 18-20 minutes for frozen cranberries.)
Serve with maple syrup. If you want icing, mix powdered sugar and milk and drizzle over cooled biscuits. The texture is best on the same day, so highly recommend you eat them the day they are baked. You can also use blueberries instead.