Cornmeal Drop Biscuits

Vegan drop biscuit on a plate with jam and butter on it.

5 from 1 vote

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.

Prep Time15

Cook Time15

Total Time30

Course: Breakfast, Brunch, Side Dish

Cuisine: American

Diet: Vegan

Servings: Biscuits

Calories: 151kcal

Author: Megan Calipari

Cost: $4

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.

Notes

When once the liquid ingredients are added to the mixing bowl, use a rubber spatula and folding motions until the dough comes together. Then, stop as soon as the biscuit dough is formed so you don't over-mix the dough.

I like this brand of yellow cornmeal. Use what you have access too, but do not use polenta or grits! They will be too coarse.

Nutrition