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.

Yield: about 12 biscuits / Prep time: 8 min / Total time: 20 min

Ingredients: ​
DRY

• 2 cups (240 g) flour (all-purpose or whole wheat pastry flour)
• 1 cup (138 g) stone ground cornmeal*
• 2 tablespoons (25 g) sugar
• 2 tablespoons (29 g) baking powder
• 1/2 tsp (3 g) salt

WET

• 1/3 cup (73 g) canola oil
• 1 cup (240 g) almond milk (or other nondairy milk)
• 2 tsp (10 g) apple cider vinegar

​

Directions:

1. ​Preheat oven to 400F and line a large baking sheet with parchment paper.
2. Mix all the dry ingredients in a large mixing bowl. Make a well in the center, and add the remaining ingredients and mix just to combine (some lumps are okay).
3. Spoon out onto baking sheet, leaving about 2 inches between biscuits.
4. Bake for 12-14 minutes. They are done when the tops are firm and the bottoms are lightly browned.**
   

*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.

Goes great with Tofu Scramble and Smoky Tempeh Bacon