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.
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:
- They combine the comforting flavor of cornbread with the crispy, buttery flavor and texture of biscuits.
- 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.
- You don’t even have to turn on the oven!
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!
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.
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.
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.
I hope y’all had a great week! Go make yo’selves some (skillet) biscuits!Print
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
- Combine the flour, cornmeal, baking soda, baking powder, and salt in a large bowl.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
If you like this recipe, then these 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: November 7, 2018 at 13:58 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 being merged into Foodal).