Scott Alexander’s VEGAN Cornbread/Biscuit Hybrid

 

These are really good with vegan gravy, vegan sausage, jam, Thanksgiving, whatever! You’ll want to make these fresh in the morning, so start off listening to “The Quo” from Scott Alexander Makes Mistakes.

Combine:

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.”

The equivalent 1 of egg replacer of your choice (sorry, but if you want to know my SECRET Egg Replacer, you’ll have to email me or ask in person.)

Blend in:

1/3 cup of butter flavored vegetable shortening. Vegan margarine would probably work, but I’ve honestly never tried it. Anyhoom, use a fork or pastry dough blender to do this.

Stir:

1 cup of soy creamer. Works just a tad better than regular soymilk.

1 tablespoon of canola oil.

Then:

Kneed that dough! Just a little is all.

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.

Bake at 450° in a preheated oven for 10-12 min. Use one of the top racks to keep the bottoms from burning.

FINALLY!

Enjoy these biscuits and send me an email to let me know how it turned out!

This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 License.Creative Commons Attribution-Noncommercial 3.0 License.