Strawberry Drop Biscuits

Directions

1. Preheat oven to 425 degrees Fahrenheit and line a sheet pan with parchment paper.

2. 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.

3. 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.

4. 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.

5. Whisk unsweetened plant milk yogurt with a bit of plant milk and drizzle of maple syrup. Serve with biscuits and enjoy!