Cornmeal Biscuits
  • 3/4cup rice or oat milk
  • 1 tablespoon fresh lemon juice
  • 1 1/2cups whole-grain, gluten-free, multipurpose flour blend
  • 1/2cup organic corn flour (finely ground cornmeal)
  • 1/4 teaspoon xanthan gumsee note
  • 1tablespoon gluten-free baking powder
  • 1teaspoon baking soda
  • 6tablespoons soy-free, vegan butter spreadsuch as Earth Balance Soy Free
  1. Preheat oven to 425*. Pour milk into a small glass; stir in lemon juice. Let sit at room temperature for 10 minutes.
  2. In a medium bowl, comine flour, corn flour, xanthan gum (if using), baking powder, and baking soda. Cut vegan butter spread into flour mixture until mixture resembles fine crumbs.
  3. Using a fork, stir in enough reserved soured milk so the dough leaves the sides of the bowl and rounds up into a ball. (Too much milk makes the dough sticky; not enough makes it dry. You may have some left over.) Turn dough onto a lightly floured surface and push together. Roll or pat dough into a 3/4-inch-thick circle and cut with a floured 2 1/2-inch biscuit cutter. Place biscuits on a dry baking sheet, 1 inch apart for crusty sides or touching for softer sides.
  4. Bake on center rack for 10-12 minutes, or until golden brown. Transfer to cooling rack. Serve warm.
Recipe Notes
Nutrition Facts
Cornmeal Biscuits
Amount Per Serving
Calories 191 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Sodium 416mg 17%
Total Carbohydrates 24g 8%
Protein 2g 4%
* Percent Daily Values are based on a 2000 calorie diet.

 PER SERVING: 191 cal, 8g fat (4g mono, 2g poly, 2g sat), 0mg chol, 2g protein, 24g carb, 1g fi ber, 416mg sodium