Indecisive Vegan Cornbread/Biscuit Hybrid
T'was Thanksgiving of 06’. I just couldn’t decide whether to make cornbread or biscuits, so I came up with this. These are really good with vegan gravy, vegan sausage, jam, Thanksgiving, whatever. You’ll want to share these, so invite some people over and introduce them to Scott Alexander Makes Friends
1 ½ cups of flour I use all unbleached white, but you could try mixing in some whole wheat . . . sure why not?
½ cup cornmeal Just substitute more flour if you just want old school biscuits.
3 teaspoons of baking powder
¼ teaspoon of salt. Also known as a “pinch.”
1/3 cup of vegan margarine I usually use Earth Balance, but butter flavored shortening works too. For the love of biscuits, do NOT use a “light” margarine. Anyhoo, use a fork or pastry dough blender mix it with the dry stuff.
1 cup of soy creamer Works just a tad better than regular soymilk. Also, if you add 1 teaspoon of lemon juice to the soymilk/creamer, that’d be nice.
1 tablespoon of canola oil or applesauce.
Kneed that dough! Just a little is all you . . . need.
Roll it out about ¼ inch thick.
Fold it over That’s right, just fold the dough over itself once, this will make it so they separate real nice in the middle.
Cut it out! Use a glass or lid, whatever size thingamabob you got to make dem biscuits like you want em.
Place on a greased cookie sheet they should all be touching.
at 450° in a preheated oven for 10-12 min. Use one of the top racks to keep the bottoms from burning.
Enjoy these biscuits and send me an email to let me know how it turned out!