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Nov 23, 2016

Cranberry Orange Biscuits {gluten free + vegan}

I have a memory from my childhood of these delicious cinnamon raisin biscuits that my mom would take me to get from a fast food restaurant. They were soft, flaky, slightly salty with pops of sweet raisins, and topped with a sweet, creamy glaze.

I have always wanted to recreate those glorious biscuits but dairy- and gluten-free, of course. But I decided I would mix things up a bit and use tart, fresh cranberries instead of raisins, and add in bright orange zest for a pop. I didn't make a glaze for these, but they would be amazing with a simple powdered sugar/dairy free milk icing drizzled over the top.

These flavors are so right for Thanksgiving, or even for after the holiday. They would make a fantastic breakfast for the morning after Thanksgiving too. What I love about them (besides the flavors) is how simple they are to make. I have also been loving using So Delicious Dairy Free Unsweetened Coconut Milk Yogurt Alternative as a sub for sour cream and these remind me of delicious, old-fashioned sour cream biscuits.

Cranberry Orange Biscuits {gluten free + vegan}

  • 1 cup gluten free all purpose flour
  • 2 Tbsp sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup cold dairy-free butter substitute 
  • 1/2 cup So Delicious Dairy Free unsweetened coconut milk yogurt alternative 
  • 1/2 cup fresh cranberries
  • 1 Tbsp orange zest
  • 1 Tbsp orange marmalade
  • 1 tsp water
  • 1 tsp sugar
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Whisk together the gluten free flour, sugar, baking powder and salt. Add the cold butter and cut in until the mixture resembles coarse crumbs. Add in the coconut milk yogurt alternative and mix until just combined. Fold in the cranberries and orange zest. 

Turn the dough out onto a lightly floured surface. Knead about 3-5 times or just until the dough forms a ball and the cranberries are evenly distributed. Flatten it into a disc about 1 1/2 inches thick. Use a biscuit cutter to cut out circles of dough. Place the circles on the parchment-lined baking sheet. 

In a small bowl, whisk together the orange marmalade and water. Brush the top of each biscuit lightly with the mixture and sprinkle the remaining sugar on top. 

Bake for 10-12 minutes or until lightly golden brown. Serve warm. 

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