I Can You Can Vegan

Preheat oven to 450°

In a liquid measuring cup, add your plant milk and apple cider vinegar to create your vegan buttermilk. Stir to combine and set aside in the fridge to keep cold.

In a large bowl add your flour. Set aside.

Use a grater to grate the frozen vegan butter, then transfer the shreds to the bowl with the flour.

Use the back of a fork or a pastry cutter to cut the vegan butter into the flour until the mixture is crumbly and the butter is dispersed throughout. Stir in sugar.

Retrieve the vegan buttermilk from the fridge and add in vanilla extract. Slowly pour in the vegan buttermilk mixture and stir with a rubber spatula until you've created a dough.

Transfer the ball of dough to a clean, well floured surface and knead a few times.

In a small bowl, combine your frozen blueberries with about 1 tablespoon of flour until they have all been coated and set aside.

Use the palm of your hands to flatten the dough until it's about 1 inch thick, then gently press in the frozen blueberries. Knead a few more times to incorporate the blueberries, then press out again until 1 inch thick.

Cut out the biscuits using a 3 inch biscuit cutter or the rim of a drinking glass. Keep gently kneading and flattening the dough to cut out as many biscuits as possible.

Transfer the cut biscuits to a large pan lined with parchment paper or one that has been lightly greased to avoid sticking.

Brush the top of each biscuit with additional vegan butter, then transfer to the oven.

Bake for 19 minutes.

While the biscuits are baking, use a whisk to combine the icing ingredients in a small bowl. Set aside.

Once the biscuits are done baking, remove them from the oven and allow them to cool for 20-30 minutes.

Drizzle the biscuits with icing once cooled. Enjoy!