These Vegan Cornbread Skillet Biscuits sit right in the happy middle between tender biscuits and golden cornbread. They are lightly crisp on the outside, soft and crumbly in the center, and cooked right on the stovetop in a cast iron skillet or griddle.
They are the kind of quick bread that works at almost any meal. Serve them warm with butter and jam for breakfast, tuck them next to a bowl of chili for dinner, or split one open for a savory snack in the middle of the day.
The method is simple, but a few details matter: keep the fats cold, mix the dough gently, and cook the biscuits over medium-low heat so the centers have time to cook before the outsides get too dark. If you love homemade breads with a cozy dinner feel, you may also like these Vegan Roasted Garlic & Herb Dinner Rolls.
Why These Skillet Biscuits Work
These are not quite classic biscuits and not quite traditional cornbread, which is exactly what makes them so useful. The flour gives them biscuit-like structure, while the cornmeal adds that familiar golden color and slightly sweet, rustic texture.
They are especially nice when you want fresh bread without turning on the oven. The skillet does the work, and the biscuits are ready to serve warm straight from the pan.
What You’ll Need for the Dough
The ingredient list is short, but the balance matters. This dough needs enough flour for structure, enough cornmeal for flavor, and enough cold fat to keep the biscuits tender.
The Cold-Fat Step Matters Most
The texture of these Vegan Cornbread Skillet Biscuits depends on how the butter and shortening are worked into the flour and cornmeal. Cut them in until the mixture looks like coarse sand, with little pieces of fat still scattered throughout.
A pastry blender makes this easy, but you can also use your hands if you move quickly. The goal is to keep the fats from melting before the biscuits hit the pan. If your kitchen is warm or the skillet is taking a few extra minutes to heat, place the dough in the fridge while you wait.
“GOLDEN ON BOTH SIDES, TENDER IN THE MIDDLE.”
How to Make Vegan Cornbread Skillet Biscuits
- Combine the flour, cornmeal, baking powder, baking soda, and salt in a large bowl.
- Add the vegan butter and shortening in small chunks. Use a pastry blender to cut them into the dry ingredients until the mixture looks like coarse sand. You can also work them in by hand, but move quickly so the fats stay cold.
- Mix the almond milk and apple cider vinegar together, then pour the mixture into the bowl.
- Stir just until the dough comes together. Do not overmix, or the biscuits may turn out tough.
- Warm a cast iron skillet or griddle over medium-low heat for a few minutes. If the pan takes a while to heat, place the dough in the fridge so the fats stay cold.
- Spray the skillet with non-stick spray. Scoop 2 to 3 tablespoons of dough for each biscuit and place it on the hot surface. Shape each scoop into a round.
- Cook for about 8 minutes, until golden on the bottom. Flip, then cook for another 6 to 7 minutes, until nicely colored and cooked through.
- Repeat with the remaining dough, cooking as many biscuits at once as will fit. They do not spread much, so they can sit fairly close together.
- Serve immediately, with butter or jam on the side.
Skillet Tips for Better Biscuits
Use medium-low heat: A hotter pan may brown the outside too quickly before the center has time to cook.
Give the pan time to warm: Cast iron heats slowly, but steady heat is what gives the biscuits an even golden crust.
Chill the dough if needed: If your kitchen is warm, a short rest in the fridge helps keep the butter and shortening firm.
Do not overwork the dough: Stir only until everything comes together. A slightly shaggy dough is better than a tough one.
Use non-stick spray: It helps the bottoms brown cleanly and keeps the biscuits from catching on the skillet.
How to Serve Cornbread Skillet Biscuits
These biscuits are best warm from the skillet, when the edges are crisp and the centers are still tender. For breakfast, serve them with vegan butter, jam, or a drizzle of maple syrup. For lunch or dinner, they are wonderful with soups, salads, stews, and saucy mains.
They also work well next to vegetable-forward dishes. Try them with this Grilled Veggie Salad Recipe for a fresh meal, or serve them alongside Vegan Cauliflower Buffalo Wings for something more snacky and fun.
- Serve with butter and jam for breakfast.
- Pair with chili, stew, or soup for dinner.
- Use them as a side for salads and roasted vegetables.
- Split and fill with savory toppings for a quick snack.
Storing and Reheating
These Vegan Cornbread Skillet Biscuits are at their best right after cooking, but leftovers can still be delicious. Let them cool completely, then store them in an airtight container at room temperature for a day or in the refrigerator for longer storage.
To reheat, warm them in a dry skillet over low heat until heated through, flipping once so both sides regain a little texture. You can also warm them briefly in the oven or microwave, though the skillet gives the best crust.
More Cozy Sides and Breads
Vegan Cornbread Skillet Biscuit FAQ
A Quick Skillet Bread for Any Meal
These Vegan Cornbread Skillet Biscuits are simple, golden, and easy to fit into almost any meal. They have the flavor of cornbread, the tenderness of biscuits, and the convenience of stovetop cooking.
Serve them hot from the skillet with butter or jam, or set them beside something savory and saucy for a cozy, satisfying plate.
Vegan Cornbread Skillet Biscuits
Equipment
- Cast iron skillet or griddle
- Large mixing bowl
- Pastry blender
- Measuring cups and spoons
- Mixing spoon
- Spatula
Ingredients
Biscuits
- 1 1/4 cups all-purpose flour
- 1 cup cornmeal
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 3 Tbsp vegan butter cold, cut into small chunks
- 2 Tbsp shortening cold, cut into small chunks
- 1 cup almond milk
- 1 Tbsp apple cider vinegar
For Cooking and Serving
- non-stick spray for the skillet or griddle
- butter or jam optional, for serving
Instructions
- In a large bowl, combine the all-purpose flour, cornmeal, baking powder, baking soda, and salt.
- Add the cold vegan butter and shortening in small chunks.
- Use a pastry blender to cut the fats into the flour mixture until it looks like coarse sand. You can also work them in quickly by hand, keeping the fats as cold as possible.
- In a measuring cup or small bowl, stir together the almond milk and apple cider vinegar.
- Pour the almond milk mixture into the dry ingredients and stir just until the dough comes together. Do not overmix.
- Warm a cast iron skillet or griddle over medium-low heat for a few minutes.
- If the skillet takes a while to heat, place the dough in the refrigerator so the butter and shortening stay cold.
- Spray the hot skillet or griddle with non-stick spray.
- Scoop 2 to 3 tablespoons of dough onto the skillet and gently shape it into a round biscuit.
- Cook for about 8 minutes, until the bottom is golden brown.
- Flip the biscuit and cook for another 6 to 7 minutes, until the second side is nicely colored and the biscuit is cooked through.
- Cook as many biscuits at once as will comfortably fit. They do not spread much, so they can sit fairly close together.
- Remove the biscuits from the pan and serve immediately with butter, jam, or your favorite spread.
Notes
Nutrition
Disclaimer: Our editorial team has used AI to create or enhance parts of this article. All content has been fact-checked by our team to ensure accuracy.
