Why use cornmeal in these biscuits?

Yellow cornmeal, specifically, adds a unique texture and subtle sweetness, contributing to the golden-brown exterior and distinct flavor of these drop biscuits.

What's the best way to cut the non-dairy butter into the dry ingredients?

Use a pastry cutter or two forks to incorporate the cold non-dairy butter cubes into the flour and cornmeal mixture until it resembles a coarse meal, which is key for a flaky texture.

Can I use regular milk instead of plant milk?

This recipe is developed as vegan, using plain unsweetened plant milk combined with lemon juice to create a buttermilk-like effect for tenderness. Substituting dairy milk would alter the vegan nature and potentially the texture.

How do I ensure my drop biscuits are fluffy?

The combination of baking powder and baking soda, along with the quick folding of wet into dry ingredients until just moistened, helps achieve a fluffy texture. Avoid overmixing.

How should I store leftover Fluffy Cornmeal Drop Biscuits?

Cool the biscuits slightly, then freeze any uneaten portions on the same day. Reheat them in an oven or toaster oven for the best results, ensuring they regain their warmth and texture.

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Fluffy Cornmeal Drop Biscuits
[Vegan]

MC By: Megan Calipari

Author Bio

Megan Calipari is a professionally trained pastry chef, recipe developer, outdoor enthusiast, and animal lover.... Read More

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A stack of golden-brown fluffy vegan cornmeal drop biscuits, slightly cooled, on a parchment-lined baking sheet, ready to be enjoyed warm.

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Discover more recipes with these ingredients

Fluffy Cornmeal Drop Biscuits [Vegan]

Dairy Free

Vegan

The best thing about biscuits is that they are done from start to in your mouth in 30 minutes. And when it's drop biscuits, there is no cleanup. Just a bowl. These Fluffy Cornmeal Drop Biscuits are no exception to either of these rules. The addition of cornmeal in these... Read More

Ingredients You Need for Fluffy Cornmeal Drop Biscuits [Vegan]

1 1/3 Cup all-purpose flour
2/3 cup yellow cornmeal (not polenta or grits!)
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons granulated sugar
8 tablespoons cold non-dairy butter, cut into cubes
2/3 cup plain unsweetened plant milk
1 teaspoon lemon juice or white vinegar

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How to Prepare Fluffy Cornmeal Drop Biscuits [Vegan]

Preheat oven to 425°F. Line a baking sheet with parchment paper.
In a small measuring cup, combine plant milk and lemon juice. Set aside.
In a medium bowl, combine flour, cornmeal, baking powder, baking soda, salt, and sugar.
Add non-dairy butter cubes into the dry ingredients. Cut the butter into the dries with a pastry cutter or two forks until the mixture looks like a coarse meal.
Pour the plant milk and lemon juice or vinegar mixture into the dry ingredients and fold together with a rubber spatula until everything is moistened and stop immediately.
Using a 1/4 cup measuring cup that has been sprayed with non-stick spray, portion biscuits onto the parchment-lined sheet tray, leaving at least 2 inches of space between each biscuit.
Bake in the oven for 12-15 minutes or until the biscuits are golden brown across the entire bottom.
Cool slightly and enjoy while warm. Freeze what you don't eat that day and reheat in the oven or toaster oven for best results.