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.
- Category: Breakfast
- Method: Baking
- Cuisine: Amercian
Keywords: cornbread, cast iron, biscuits, vegan