July 02, 2024

Strawberry Drop Biscuits

This recipe was adapted from a New York Times recipe by Jerrelle Guy.

Strawberry Drop Biscuits

Jill Kolasinski

Category

Dessert

Celebrate the sweetness of strawberry season with these warm, tender Strawberry Drop Biscuits — perfect for breakfast, brunch, or dessert. Made with wholesome ingredients and no added oil, these biscuits come together quickly and pair beautifully with a bowl of fresh berries.

These light, fluffy biscuits are naturally sweetened and packed with flavor from whole grains and juicy strawberries. Serve them warm out of the oven with a dollop of plant-based yogurt or a drizzle of maple syrup for a treat that feels indulgent — but is 100% PLANTSTRONG.

Even better? This recipe uses our hearty PLANTSTRONG Gluten Free Cornbread and Muffin Mix to keep things simple, nutritious, and absolutely delicious.

Ingredients

1 bag PLANTSTRONG Cornbread and Muffin Mix (we used Gluten Free)
1/3 cup date sugar
1 tbsp sodium-free baking powder
3/4 cup applesauce
1 1/2 - 2 cups diced strawberries & blueberries
1 - 1 1/4 cup PLANTSTRONG plant milk of choice

For the glaze:

¼ cup unsweetened plant milk yogurt
2-3 tsp PLANTSTRONG plant milk of choice
Drizzle of maple syrup

Directions

Preheat oven to 425 degrees Fahrenheit and line a sheet pan with parchment paper.
Whisk the cornbread and 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!