Cornbread Biscuits
vegan, soy-free
Adapted from Isa Chandra Moskowitz's recipe in Vegan Brunch
Easier to make than regular biscuits or cornbread, this recipe combines the comforting taste of both! It seriously only takes about 20 minutes from start to finish.
Adapted from Isa Chandra Moskowitz's recipe in Vegan Brunch
Easier to make than regular biscuits or cornbread, this recipe combines the comforting taste of both! It seriously only takes about 20 minutes from start to finish.
Yield: about 12 biscuits / Prep time: 8 min / Total time: 20 min
Ingredients:
DRY
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Directions:
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*Coarse cornmeal works best to provide contrast with the fluffy flour. (If you live near Mitchell, IN, it's worth a trip to Spring Mill to get some authentic water-powered stone-ground cornmeal. I hear if you buy ten bags, they'll raise the grinding stone to make the cornmeal extra coarse.) **These are best served warm right out of the oven, but they will keep for a few days if stored in a tightly sealed container. |