Breakfast Tuesday: Cornbread Biscuits (Vegan)
April 12, 2011
Contrary to my normal Breakfast Tuesday cravings, I really wanted eggs. Usually I wake up on Tuesdays and can only think about pastries, or waffles, or pancakes, or anything with heaping amounts of sugar that could be classified as “breakfast”. Someone once told me that your food cravings have a lot to do with what your body feels it is lacking. According to this theory, my body is sending every signal it can think of to make it very clear that I need to eat better things (at least some of the time) because I very rarely crave eggs. Well, you gotta do what you gotta do. I needed a breakfast baketivity not based on sugar content. In such cases as these I turn to cornmeal based goods.
The biscuits themselves were denser than I predicted, but that might be because I used coarse ground polenta-type cornmeal. Not sure if there is a difference between coarse ground and stone ground, but the cornmeal didn’t bake into the biscuits very well. Otherwise, I really enjoyed their presence at my breakfast table as an accompaniment to my eggs. I also like how you can play around with the amount and type of sugar used in the recipe, depending on your dietary needs or wants on any given morning.
(Recipe adapted from Vegan Brunch)
Yields 10 to 11 biscuits using a ¼ cup measure, double that if dropping by the heaping tablespoonful
2 cups all-purpose flour
1 cup cornmeal, stone-ground preferred
2 tablespoons brown sugar (recipe calls for ¼ cup granulated sugar)
2 tablespoons baking powder
½ teaspoon salt
1/3 cup canola oil
1 cup nondairy milk
2 teaspoons apple cider vinegar
1. Preheat oven to 400 degrees F and lightly grease baking sheets.
2. In a large mixing bowl, whisk together flour, cornmeal, sugar, baking powder, and salt. Make a well in the center of dry ingredients.
3. Pour oil, milk, and vinegar into well and gently mix just until all ingredients are moistened. Lumps of flour in batter are a-okay.
4. Drop biscuits with a ¼ cup measure or tablespoon. Biscuits should be dropped about 2 inches apart on the baking sheets, as they will spread.
5. Bake 12 to 14 minutes until tops are dry and firm. Bottoms should be lightly brown.
6. Let biscuits cool on baking sheet for 10 minutes before serving.
Biscuits are best served ten minutes after coming out of the oven, but are still yummy at room temperature. Like most biscuits, these are best the day they are made.