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.