Cinnamon Crunch Blueberry Butter Swim Biscuits

Preheat the oven to 450F.

Dough: In a large measuring cup, whisk together the almondmilk and apple cider vinegar. Allow to sit for 5 mins. This will be used as homemade ‘buttermilk’.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the blueberries and toss until evenly dispersed.

In a separate medium bowl, whisk together the homemade ‘buttermilk’, yogurt, and vanilla.

Make a well in the center of the flour mixture, and pour in the wet mixture. Use a wooden spoon to stir until just combined. The dough WILL be sticky and almost wet!

Add the butter to a 10.5x7.5”, or 9x9” baking pan. Place into the oven, and allow to sit until the butter is full melted.

Mix the brown sugar and cinnamon together in a small bowl. Set aside.

Remove the pan from the oven and pour/drop the biscuit dough into the hot pan. Spread the dough out evenly.

Using a knife, score the unbaked dough into 6 or 8 equal rectangles or squares. Try to almost drag the butter down with the score, this will help separate the biscuits.

Sprinkle the cinnamon brown sugar all over the tops.

Bake at 450F for 25-30 mins, or until deeply golden and bubbling.

Remove from the oven & rest for at least 5-10 mins so the butter can continue to absorb.

Serve warm & enjoy!