Vegan Cornmeal Buttermilk Biscuits
The biscuits pictured have more cornmeal in them than the final recipe I created. So yours won't be as grainy, FYI. They will be more tender and fluffy than the ones pictured 👅 Look for fine ground cornmeal to make these biscuits. Other grinds will work, but I prefer finely ground for it's soft texture. I've never tried making biscuits gluten-free, but it surely can be done, I'm just not sure what the best method is for that.
Ingredients
- 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
Instructions
- 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.
Tried this recipe?Let us know how it was!