3-4tablespoondairy free milk(reserved from step 4)
Topping
2tablespoonturbinado sugar
Instructions
Preheat the oven to 425 degrees F and grease a 9x13 casserole dish or oven safe skillet. Measure and cut the dairy free butter into tablespoon size pieces, then place in the freezer. In a glass measuring cup, combine the dairy free milk and apple cider vinegar. Set aside in the fridge to curdle for 10 minutes.
In the baking dish, combine the berries, sugar, lemon zest, vanilla, cornstarch and salt. Toss well to combine.
In a separate large mixing bowl, combine the flour, baking powder, baking soda, sugar and salt for the biscuits to a large mixing bowl. Whisk to incorporate. Add the cold dairy free butter to the flour mixture and begin to cut into the dry ingredients using a pastry cutter or fork until “sandy like” coarse crumbs form.
Reserve 3-4 tablespoon of the buttermilk for the vegan "egg" wash and add the remainder into your bowl. Stir until almost combined, being careful not to over-mix. Dough should be sticky. Lightly flour your surface then place dough onto the floured area and lightly flour the dough to prevent sticking to your hands. With your hands push the dough into a rectangle about 1 ½ inch thick. Using a biscuit cutter, cut out circles trying to get as many biscuits the first time. Re-roll and cut until you have no more dough to make 3" sized biscuits about 11 - 15 biscuits.
Place the biscuits over the berries.
Add maple syrup to reserved vegan buttermilk and brush each biscuit and sprinkle with turbinado (coarse) sugar.
Transfer to the oven and bake 20-25 minutes or until the berries are bubbling and the biscuits are golden brown and cooked through. *If biscuits are browning quickly and not done, cover with foil until done.
Serve warm with a scoop of ice cream, if desired
Notes
*If using frozen berries, DO NOT thaw them first. They will be mushy