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Vegan Cornbread Skillet Biscuits

These Vegan Cornbread Skillet Biscuits are golden, tender, and lightly crisp on the outside, with the cozy flavor of cornbread and the soft bite of a biscuit, all cooked right on the stovetop.
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Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Course: Bread, Breakfast, Side Dish
Cuisine: American, Southern-Inspired
Keyword: Cornbread Biscuits, Cornmeal Biscuits, Easy Vegan Bread, Skillet Biscuits, Stovetop Biscuits, Vegan Biscuits, Vegan Cornbread Skillet Biscuits
Servings: 12 biscuits
Calories: 133kcal

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

  1. In a large bowl, combine the all-purpose flour, cornmeal, baking powder, baking soda, and salt.
  2. Add the cold vegan butter and shortening in small chunks.
  3. 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.
  4. In a measuring cup or small bowl, stir together the almond milk and apple cider vinegar.
  5. Pour the almond milk mixture into the dry ingredients and stir just until the dough comes together. Do not overmix.
  6. Warm a cast iron skillet or griddle over medium-low heat for a few minutes.
  7. If the skillet takes a while to heat, place the dough in the refrigerator so the butter and shortening stay cold.
  8. Spray the hot skillet or griddle with non-stick spray.
  9. Scoop 2 to 3 tablespoons of dough onto the skillet and gently shape it into a round biscuit.
  10. Cook for about 8 minutes, until the bottom is golden brown.
  11. Flip the biscuit and cook for another 6 to 7 minutes, until the second side is nicely colored and the biscuit is cooked through.
  12. Cook as many biscuits at once as will comfortably fit. They do not spread much, so they can sit fairly close together.
  13. Remove the biscuits from the pan and serve immediately with butter, jam, or your favorite spread.

Notes

Keep the vegan butter and shortening cold for the best biscuit texture. If your kitchen is warm, chill the dough briefly while the skillet heats.
Do not overmix the dough once the almond milk mixture is added. Stir just until it comes together so the biscuits stay tender.
Medium-low heat helps the biscuits turn golden on the outside while giving the centers enough time to cook through.
Use non-stick spray to prevent sticking, especially if your skillet or griddle is not very well seasoned.
These biscuits are best served warm, when the edges are crisp and the centers are soft.

Nutrition

Calories: 133kcal | Carbohydrates: 18g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Sodium: 315mg | Potassium: 95mg | Fiber: 2g | Calcium: 80mg | Iron: 1mg