Make the compote first. Rinse your mulberries then add them to a pan along with the sugar, lime zest, and water. Cook over medium-low heat, gently mashing the berries to encourage them to break down. Cook the berries for 7-10 minutes or until they have released their juices and most of the berries are broken down. Remove the pan from the heat. In a small bowl, mix together the lime juice and arrowroot. This is your slurry, and it will thicken the compote. Add it to the mulberry mixture, mixing well to incorporate it. Allow the compote to cool to room temperature while you make the biscuits.

Preheat your oven to 425 degrees. Line a small baking sheet with parchment paper.

Whisk together the flour, salt, baking powder, and sugar in a bowl. Add the cold, diced vegan butter to the flour mixture. Using a fork, begin to cut or mash the butter into the flour. Once the mixture looks crumbly and the butter pieces are about the size of a pea or smaller, put the bowl into the freezer to chill for 5 minutes.

While the mixture is chilling in the freezer, mix together the cold plant milk and the apple cider vinegar. Voila, we’ve created vegan buttermilk! 

Remove the bowl from the freezer and add your vegan buttermilk. Mix it in with a spoon, and once the dough begins to clump together, knead it a few times with your hands until it forms a ball. Flour your hands, then place the dough onto the parchment lined baking sheet. Pat the biscuit dough into a square that is roughly 4 inches by 4 inches and 1 inch thick. Cut the square into 4 equal biscuits, then separate them on the sheet. Chill the biscuits in the fridge for 15-20 minutes in order to cool down the vegan butter.

Bake the biscuits at 425 degrees for 15-18 minutes or until the tops and bottom edges are just beginning to turn golden brown. Allow the biscuits to cool on a rack for at least 15 minutes before serving.

While the biscuits cool down, add as much honey or maple syrup to your yogurt as you like. To serve the biscuits, top each one with a dollop of sweetened yogurt and a dollop of the mulberry compote. Garnish with fresh mint leaves if you like.