Cornmeal Drop Biscuits

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These slightly sweet, tasty biscuits make up and bake up in a matter of minutes and go perfectly, warm from the oven, with a chili or stew, or for a light lunch, spread with hummus and pair with a mixed green salad or my husband’s delicious Greek salad.

Ingredients

  • 1 Cup Whole Wheat Flour

  • 1 Cup Cornmeal

  • 1 Tablespoon Baking Powder

  • ½ teaspoon Sea Salt

  • 5 Tablespoons Olive Oil or Grape Seed Oil

  • 1/3 Cup Almond or Soy Milk or Water

  • 1/3 Cup Maple Syrup

How It’s Made

  • Preheat your oven to 425 degrees F.

  • Line a baking sheet with parchment paper.

  • Mix the whole wheat flour, the cornmeal, baking powder and sea salt in a large bowl.

  • Mix the oil, plant-based milk of your choice (or water) and maple syrup together and add to the dry ingredients.

  • Stir with a fork until you have a soft dough. Do not over mix or else the biscuits can become tough when baking.

  • Drop heaped tablespoons of the dough onto the parchment paper lined cookie sheet. Leave room between each to spread slightly.

  • Bake for 10-14 minutes until they are a pale golden brown.

  • Serve with a ‘butter’ spread of your choice or eat plain – they are delicious both ways!

Enjoy!

Baked Goods, Breakfast, Dairy Free, Light Supper, Lunch, Side Dishes, Snacks, Vegetarian, VeganRenata RichardsonCornmeal Drop Biscuits, cornmeal, biscuitsComment