If you want to show someone you love them, make them vegan cornmeal buttermilk biscuits. Serve them hot right out 0f the oven, with coconut butter, bee free honee, and lots of love. These would be perfect for Mother’s Day brunch. Just don’t forget the mimosas ✨
Growing up, biscuits were such a special treat. My nana always served them with home fries, and we’d sit around the table singing along to the gospel music playing on the radio. Nana would make enough biscuits so that we could snack on them later in the day, or make Monday morning breakfast sandwiches with them.
These vegan biscuits combine a couple of my favorite southern ingredients: cornmeal and buttermilk. Vegan buttermilk. No lactating cows necessary; let the calves have their milk 🐮. To make vegan buttermilk we combine non-dairy milk with vinegar (or lemon juice), and let it curdle and thicken up for 5 minutes or so. Add that to the batter and you’re going to have the yummiest fluffiest biscuits. This method can be used to replace buttermilk in any recipe, by the way.
I love these biscuits because they’re so easy to make. You’ll probably have most of the ingredients in your kitchen already, so you can whip them up whenever you or your honey gets a craving.
Vegan Cornmeal Buttermilk Biscuits
- 1/2 cup + 2 tablespoons plain unsweetened soy milk or other non-dairy milk
- 2 teaspoons apple cider vinegar or white vinegar
- 1 1/3 cup unbleached all-purpose flour
- 1/2 cup yellow cornmeal
- 2 teaspoons baking powder
- 2 teaspoons sugar
- 1 teaspoon salt
- 6 tablespoons hard coconut oil
- Combine the soy milk vinegar in a small mixing bowl. Stir well, and set it aside to thicken and curdle.
- Preheat oven to 425°, and line a baking sheet with parchment paper or a silicone mat.
- In a large mixing bowl combine the flour, cornmeal, baking powder, sugar, and salt. Whisk well.
- Add the coconut oil in chunks.
- Use a pastry cutter to blend the coconut oil into the flour. You should have a course flour blend with some pieces as large as peas.
- Pour the soy milk mixture into the batter, and stir using a wooden spoon, until just combined.
- Lightly flour a work space, and transfer the dough onto it.
- Use your hands to flatten the dough ball to about 1/2 inch thick.
- Use a biscuit cutter to cut out biscuits, then place them onto the baking sheet. You should have 8 biscuits. Once you get to the end of the dough, form the last biscuit by hand.
- Continue with the rest of the dough.
- Bake for 15 minutes, or until the biscuits are golden around the edges.
- Enjoy immediately with coconut oil, and/or Bee Free Honee or Sorghum syrup.
- Keep fresh in an air tight container for up to 3 days.
Priya Shiva / May 2, 2017 at 8:17 am /
These cookies look so good! I would love to taste them..
Jenné @ Sweet Potato Soul / April 30, 2017 at 2:12 pm /
I usually buy Indian Head or Arrowhead.
Minna Smith / April 29, 2017 at 8:43 pm /
These look wonderful! One question about the oil: Did you use virgin or refined coconut oil? I am wondering since virgin coconut oil has a strong flavor.
Jenné @ Sweet Potato Soul / April 30, 2017 at 2:11 pm /
Virgin coconut oil. If you don’t like the flavor you can try using refined. I’m not sure how that will work since it’s liquified 😉 Alternatively you could try one of the shortenings made with fair-trade palm & coconut oil or vegan butter.