Vegan Berry Shortcake

Berry Filling

While the biscuits are cooling, heat apricot preserves in a medium-sized saucepan and a few tablespoons of water until the preserves become a glaze. Add some preserves or water to achieve desired consistency.

Add the preserve glaze to a bowl with strawberries and blueberries and coat.

Coconut Whipped Cream

Remove coconut milk can from refrigerator and scrape milk fat off top. Leave the coconut milk behind and save for another recipe.

Whip the coconut fat, powdered sugar, and vanilla extract until soft peaks form. This will yield about 1 cup of whipped cream.

Berry Shortcake

Layer the biscuits (or shortcake of your choosing) with coconut whipped cream (or topping of your choosing) and strawberry/blueberry mixture. Enjoy!

Avocado Oil Biscuits

Preheat oven to 475ºF.

In a bowl, combine lemon juice and plant-based milk. Whisk to combine and allow to rest for a few minutes.

Add 1 tbsp avocado oil to skillet and let it completely cover the bottom of the pan. Place skillet in oven to heat.

In a medium-sized bowl, combine dry ingredients and whisk until thoroughly combined.

Add the remaining avocado oil, as well as the buttermilk and gently stir to incorporate. The dough should be sticky and loose.

Roll dough out on a lightly-floured surface and roll until it is about 3/4 inches thick. Flour your rolling pin to prevent sticking, if needed.

Use a biscuit cutter, or mouth of a standard drinking glass (floured as well) and cut the dough into circles. Depending upon the size of the biscuits, it should yield about 8-10.

Carefully remove skillet from oven and place biscuits on the skillet bottom. Flip so both sides are coated in avocado oil. Return full skillet to oven.

Bake for about 10 minutes.

Remove from oven and let biscuits cool on wire cooling rack before serving.