Strawberry Drop Biscuits
This recipe was adapted from a New York Times recipe by Jerrelle Guy.
Strawberry Drop Biscuits
Jill Kolasinski
Category
Dessert
The perfect summer dessert biscuit! Serve with bowls of berries and drizzle with this delicious plant-yogurt based glaze.
Ingredients
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1 bag PLANTSTRONG Cornbread & Muffin Mix (we used Gluten Free)
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1/3 cup date sugar
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2 tbsp + 1 tsp sodium-free baking powder
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3/4 cup applesauce
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1 1/2 - 2 cups diced strawberries & blueberries
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1 - 1 1/4 cup PLANTSTRONG plant milk of choice
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¼ cup unsweetened plant milk yogurt
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2-3 tsp PLANTSTRONG plant milk of choice
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Drizzle of maple syrup
For the glaze:
Directions
Preheat oven to 425 degrees Fahrenheit and line a sheet pan with parchment paper.
Whisk the cornbread & muffin mix, date sugar and baking powder together in a large mixing bowl. Add applesauce and work into the dough, until dough is mixed together and a few pea-sized clumps remain.
Add the diced strawberries and blueberries and toss with a fork to combine. Make a well in the center of the mixture and add 1 cup plant milk. Continue tossing with the fork until the dough is just evenly damp and shaggy, being careful not to overwork the dough too much. Add 1 to 3 teaspoons more plant milk, as needed, if the dough is still too dry to work with.
Drop 9 mounds of dough (each a generous ⅓ cup) onto the baking sheet, leaving at least 1½ inches of space between each mound and gently padding any stray bits of dough back into place as you work. Bake until deep golden brown and cooked through, about 15 minutes. Remove from the oven and transfer the biscuits to a wire rack to cool for 5 minutes.
Whisk unsweetened plant milk yogurt with a bit of plant milk and drizzle of maple syrup. Serve with biscuits and enjoy!
