These Fluffy Vegan Cornmeal Drop Biscuits are a delicious, easy non-dairy biscuit recipe. They are quick to make, only require 9 ingredients, and bake up super fluffy and tender.
I love a quick baking project. The best thing about biscuits like this recipe or my Olive Oil Biscuits, and my Vegan Buttermilk Biscuits is that they only take about 30 minutes from start to finish. And since these Cornmeal Biscuits are drop biscuits, there is basically no cleanup- just a single bowl!
I also love baking with cornmeal. And it doesn't only belong in Vegan Jalapeño Cornbread. The addition of cornmeal in these vegan drop biscuits makes them incredibly flavorful. And the texture of the cornmeal gives an ever-so-light crunch to the exterior while the interior stays soft and fluffy.
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Why You Will Love This Recipe
- These Cornmeal Drop Biscuits are done from start to finish in 30 minutes!
- They have a light crisp crust with a pillowy soft interior.
- This recipe is really easy so it is perfect for beginners.
- The biscuits are dairy-free and vegan, so anyone can enjoy them.
- And most importantly, they are absolutely delicious!
What are Drop Biscuits?
The dough for drop biscuits has a little more moisture in it. So, the dough isn't rolled out and cut like a regular biscuit.
Instead, you use a spoon, or cookie scoop to "drop" mounds of dough directly onto the cookie sheet and bake them. No biscuit cutter required!
Ingredient Notes
Flour: Regular all-purpose flour, here. I use King Arthur.
Yellow Cornmeal: I like this brand. Use whatever you have but, make sure you aren't using corn grits or polenta.
Sugar: There is a tiny amount of sugar in this recipe to bring out the cornmeal flavor.
Vegan Buttermilk: A combination of dairy-free milk and lemon juice or vinegar makes vegan buttermilk!
Vegan Butter: My favorite vegan butter substitutes for baking are Country Crock Plant Butter Stick and Earth Balance Soy-Free Buttery Sticks.
Baking Powder and Baking Soda: The combination of baking powder and baking soda makes these cornmeal drop biscuits light and fluffy.
Step-by-Step Instructions
Step 1. First, cube the non-dairy butter and prepare the vegan buttermilk. Place both into the refrigerator until it is time to use them.
Step 2. Then, add the flour, cornmeal, sugar, baking powder, baking soda and salt into a large bowl and stir to distribute. And, add the cubed butter to the bowl.
Step 3. Next, cut the cold non-dairy butter into the dry ingredients, using a pastry cutter, a fork, or your fingers, until the butter is pea-sized.
Step 4. Now, add the non-dairy buttermilk and fold together with a spatula until the dough is formed.
Step 5. Then, scoop the non-dairy drop biscuits with a measuring cup or large cookie scoop dight onto a parchment-lined baking sheet.
Step 6. Finally, bake the cornmeal drop biscuits in a 400* oven for about 20 minutes. Serve warm.
What to Serve the Biscuits With
- These biscuits are delicious with Vegan White Bean Chili.
- Or soups like Escarole and Bean Soup.
- And they are delicious on their own with extra butter and jam.
Recipe FAQs
If the biscuits are not eaten on the same day they are baked, place them into an airtight container and freeze for up to a month.
I don't recommend storing the biscuits at room temperature.
No! Corn flour is much more finely milled than cornmeal is. For this recipe, be sure you are using cornmeal.
Because instead of rolling and cutting the biscuit dough, you scoop it and drop it in mounds onto a baking sheet.
Expert Recipe Tips
As with all biscuits, the main thing you want to watch out for when making these vegan cornmeal drop biscuits is overworking the dough.
To avoid this, when adding the liquid, use folding motions with a rubber spatula and stop as soon as everything is moistened.
And, after cubing the vegan butter, place it in the refrigerator to keep it cold.
Same with the non-dairy buttermilk. You want to keep the ingredients as cold as possible.
Looking for More Biscuits and Rolls?
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📖 Recipe
Cornmeal Drop Biscuits
Equipment
- 1 Large Mixing Bowl
- 1 Small Bowl
- 1 Pastry Cutter or Fork
- 1 Rubber Spatula
- 1 Baking Sheet
- Parchment Paper
Ingredients
- ⅔ Cup Plain Unsweetened Plant Milk
- 1 teaspoon Lemon Juice or White Vinegar
- 1 ⅓ Cup All-Purpose Flour
- ⅔ Cup Yellow Cornmeal NOT polenta or grits
- 2 teaspoon Granulated Sugar
- 2 teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ¼ teaspoon Salt
- 8 tablespoon Cold, Non-Dairy Butter, cut into ¼" cubes I used Country Crock Plant Butter Sticks
Instructions
- Preheat oven to 400* F. Line a baking sheet with parchment paper.
- In a small bowl, combine plant milk and lemon juice. Place into the refrigerator until ready to use.⅔ Cup Plain Unsweetened Plant Milk, 1 teaspoon Lemon Juice or White Vinegar
- In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt.1 ⅓ Cup All-Purpose Flour, ⅔ Cup Yellow Cornmeal, 2 teaspoon Granulated Sugar, 2 teaspoon Baking Powder, ¼ teaspoon Baking Soda, ¼ teaspoon Salt
- Add non-dairy butter cubes to the dry ingredients. Cut the butter into the dry ingredients with a pastry cutter, a fork or using your fingers until the butter is the size of small peas.8 tablespoon Cold, Non-Dairy Butter, cut into ¼" cubes
- Pour the non-dairy milk mixture into the dry ingredients and fold together with a rubber spatula until everything is moistened and then stop immediately. See note.
- Using a ¼ cup measuring cup that has been sprayed with non-stick spray, or a large cookie scoop to portion biscuits onto the parchment-lined sheet tray leaving at least 2 inches of space between each biscuit.
- Bake in a 400* oven for 16-19 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.
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