Cornbread Skillet Biscuits (Vegan)

So… these little biscuits are pretty darn genius, if I may say so myself. I have no clue where I got the idea, but somehow I decided that making cornbread into a biscuit and then cooking it on the stove was a good idea.

Top down and close up view of a batch of cornbread skillet biscuits in a pile.

And let me tell you – it was. I think I might never make cornbread in the oven ever again. Crazy, I know!

The benefit of these guys are:

  1. They combine the comforting flavor of cornbread with the crispy, buttery flavor and texture of biscuits.
  2. They come in convenient little individual circles, so you don’t end up with half your cornbread in a pile of crumbs on your plate.
  3. You don’t even have to turn on the oven!

Top view of earthenware bowl full of a batch of cornbread skillet biscuits with a bowl of stew in the upper left of the frame.

I don’t know about you, but the above sounds like a winning combo. That whole no-oven thing? Totally worth it! All you have to do with these guys is prep the batter (which, admittedly, takes a bit more time than traditional cornbread batter), then scoop it onto a hot griddle and let ’em cook. A few minutes later they are ready to flip, and then they’re done!

Oblique view of a brown ceramic bowl with a stack of cornbread skillet biscuits with a bowl of stew in the background.

They likely aren’t done in much less time than traditional biscuits, but when something’s already in the oven or you don’t want to wait the half hour before it heats up (is that only my oven?) then this recipe is a lifesaver. And plus, they’re crispy on both sides. Nom. Nom.

A vertical stack of cornbread skillet biscuits inside of brown, ceramic bowl

I originally served these with a super tasty chipotle chili I made, but soon realized they are amazing with any meal. As part of a hearty breakfast alongside some eggs? Um, yes. As a mid-morning snack? Por favor. With some leftovers or a salad for lunch? Gimme.

A close up of a stack of cornbread skillet biscuits stacked vertically. A small bowl of non-dairy butter sits next to the stack

I think you get it. I’m pretty obsessed with these! I was pretty sad when they were all gone and I had to find something else to eat for every meal. Life’s hard, I know.

Top down, slightly oblique view of a single cornbread skillet biscuit with non-dairy butter spread on top

I hope y’all had a great week! Go make yo’selves some (skillet) biscuits!

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Oblique stack of a vegan-friendly cornbread skillet biscuit recipe stacked inside of a brown, ceramic bowl

Cornbread Skillet Biscuits (Vegan)

  • Author: Raquel Smith
  • Total Time: 35 minutes
  • Yield: 12 biscuits 1x


A super tasty combination of cornbread and biscuits, cooked right on your stove! These vegan biscuits are deliciously golden brown on both sides and are perfect for breakfast, lunch or dinner.


  • 1 1/4 cup all purpose flour
  • 1 cup cornmeal
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 3 Tbsp chilled vegan margarine (I used Earth Balance)
  • 2 Tbsp chilled vegetable shortening
  • 1 cup almond milk
  • 1 Tbsp apple cider vinegar


  1. Combine the flour, cornmeal, baking soda, baking powder, and salt in a large bowl.
  2. Add the margarine and shortening in small chunks, then use a pastry dough blender to cut it into the flour mix. Alternatively, use your hands to work the margarine and shortening into the dough, working quickly to keep the fats from melting.
  3. When the flour-butter mix looks like coarse sand, mix the almond milk and apple cider vinegar together, then pour into the bowl. Use a large spoon to mix everything together until it just comes together. Be sure not to overmix.
  4. Place a cast iron griddle or skillet over medium-low heat and let warm for a few minutes. If this takes a while, plate the dough in the fridge while the griddle warms. Spray with non-stick spray.
  5. Scoop a 2-3 Tbsp mound of the dough from the bowl and place on the griddle. Use the spoon or your fingers (carefully) to shape the dough into a round. Cook for about 8 minutes, until golden brown on the bottom. Flip, and cook the other side another 6-7 minutes or so until nicely colored.
  6. Cook many biscuits at a time as you can – I was able to fit almost all of them on my griddle at once! They don’t spread during cooking at all, so feel free to place them rather close together.
  7. Remove from the pan and serve immediately, with extra butter or jam on the side.


As an alternative, regular butter can be used for a non-vegan version.

  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Amercian

Keywords: cornbread, cast iron, biscuits, vegan

What would you serve these with? Breakfast foods? Soup? Stew? Chili? Let us know in the comments below and if you loved it, please give it a rating as well.

Aw, are you really missing the dairy? Fine, fine. Our cheddar-packed buttermilk garlic biscuits or our sourdough cheddar chive biscuits should make you happy again.

If you like this recipe, then these other corn recipes should float your boat:

Photos by Raquel Smith, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on February 26th, 2015. Last updated: April 27, 2020 at 19:54 pm.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

About Raquel Smith

Raquel is a whole foods enthusiast, an avid mountain biker, and a dog lover. She works by day at Food Blogger Pro and formerly maintained her food blog "My California Roots" (now merged into Foodal).

11 thoughts on “Cornbread Skillet Biscuits (Vegan)”

  1. These cornbread skillet biscuits look reeeealy good. I’m glad you had a successful resolution to your site problems. Yea!

  2. I just made these and they are great 🙂 It’s my first go at making a vegan cornbread -I’m British so we don’t have it here much! But they are delicious 🙂

  3. These sound amazing! Is there another flour that I could use in place of all-purpose and still have these turn out??

    (whole wheat or almond or etc.)

    • Hi Paige! I bet you could use whole wheat pastry flour and it would be just fine, though maybe a bit more tough. You could try oat or almond flour, but I don’t think they would hold together that well. If you try something then let me know how it turns out!

  4. What purpose does the apple cider vinegar serve?? Is it just a flavor additive or is it essential for a chemical reaction to take place with another ingredient?

    • Coconut oil is a great suggestion, Kelly! This was an error on our part- the recipe should have said “vegan butter or margarine. The contents above have been updated. Thanks!

  5. I used all white whole wheat flour and only coconut oil. I didn’t have any plant milk so I used water with a tablespoon of maple syrup. It turned out great!!


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