Vegan Cornbread Skillet Biscuits
A tasty combination of cornbread and biscuits, cooked on the stovetop. Golden brown on both sides and great for breakfast, lunch, or dinner.
Servings: 12 biscuits
Calories: 132.92kcal
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
Notes
If your kitchen is warm, chill the dough briefly while the skillet heats so the fats stay cold. Use non-stick spray to prevent sticking.
Nutrition
Calories: 132.92kcal | Carbohydrates: 18g | Protein: 2.25g | Fat: 5.79g | Saturated Fat: 2.31g | Cholesterol: 7.58mg | Sodium: 300.58mg | Potassium: 53.67mg | Fiber: 1g | Vitamin A: 95.83IU | Calcium: 41.33mg | Iron: 0.75mg