Coconut Milk Biscuits

Preheat oven to 375°F.

Add all ingredients (except cranberries) in order to a mixing bowl. (I found it helpful to pause and whisk after adding the coconut milk because I use the full fat version, which tends to separate in the can. Then proceed with the remaining ingredients.)

Stir to combine. Batter will be thick and doughy. (If using, fold in cranberries.)

Spoon batter into prepared muffin cups. Bake for 30 minutes, or until golden brown and crusty on top. Enjoy!