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!
Here’s What You’ll Need
Here’s what’s going into our vegan skillet cornbread biscuits (and why they matter):
- All-Purpose Flour (1 ¼ cups): Gives the biscuits structure and softness, keeping them sturdy enough to flip but still tender.
- Cornmeal (1 cup): The star of the show! Adds that classic cornbread flavor and a slightly crumbly, golden texture.
- Baking Powder (1 tbsp): Helps the biscuits puff up nicely, so they don’t turn out dense.
- Baking Soda (½ tsp): Works with the vinegar to give extra lift and a lovely light crumb.
- Salt (1 tsp): Wakes up all the flavors and keeps things from tasting flat.
- Butter (3 tbsp): Brings rich, buttery flavor and a touch of crispiness to each bite.
- Shortening (2 tbsp): Adds flakiness and keeps the biscuits from getting too heavy.
- Almond Milk (1 cup): The liquid that ties it all together, keeping the dough moist and tender.
- Apple Cider Vinegar (1 tbsp): Reacts with the baking soda for a little extra rise and a subtle tang that balances the sweetness of the cornmeal.
How to Make Vegan Cornbread Skillet Biscuits
Vegan Cornbread Skillet Biscuits
Ingredients
- 1 1/4 cups all-purpose flour
- 1 cup cornmeal
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 3 tbsp butter
- 2 tbsp shortening
- 1 cup almond milk
- 1 tbsp apple cider vinegar
Instructions
- Combine the flour, cornmeal, baking soda, baking powder, and salt in a large bowl.
- Add the butter and shortening in small chunks, then use a pastry dough blender to cut it into the flour mix. Alternatively, work it in by hand 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. Stir until the dough just comes together; do not overmix.
- Warm a cast iron griddle or skillet over medium-low heat for a few minutes. If it takes a while, place the dough in the fridge while the pan warms. Spray with non-stick spray.
- Scoop 2–3 tablespoons of dough and place on the griddle. Shape into a round. Cook ~8 minutes until golden on the bottom, flip, then cook 6–7 minutes more until nicely colored.
- Cook as many biscuits at once as will fit; they do not spread, so they can be placed close together.
- Remove from the pan and serve immediately, with butter or jam on the side.
Equipment
- Cast iron skillet or griddle
- Pastry blender
