Needing a quick biscuit recipe to go with a hearty soup I was making, I quartered a recipe I saw in Cooking Light Annual Recipes 2009: Every Recipe…A Year’s Worth of Cooking Light Magazine on page 60, for cornmeal biscuits.
And being pretty typical of me, I used So Delicious unsweetened coconut milk with vinegar added for the buttermilk called for. While I used unsalted butter, feel free to swap in Earth Balance buttery stick for a fully vegan biscuit.
- ½ cup all-purpose unbleached flour
- ½ cup white whole wheat flour
- ¼ cup cornmeal
- 1 Tbsp organic granulated sugar
- ¾ tsp baking soda
- ¼ tsp baking powder
- 1/8 tsp fine sea salt
- 2 Tbsp unsalted butter, cold and diced or Earth Balance Buttery Stick (leave salt out if using this)
- ½ cup unsweetened coconut milk + 1½ tsp apple cider vinegar
Preheat the oven to 450° and line a baking sheet with parchment paper.
Whisk the dry ingredients together in a large mixing bowl, cut the butter in with your fingers. Stir in the milk/vinegar. Drop 6 balls on the sheet, bake for 10 minutes, or until golden on top.
Makes 6 biscuits.
Black-Eye Pea Soup
- 4 cups vegetable broth
- 2 cups water
- 14.5 ounce can diced tomatoes
- 12 ounce bag frozen black-eye peas
- 1 Tbsp garlic, minced
- ½ tsp ground black pepper
- 24 ounces baby red potatoes, thickly sliced
- 16 ounce frozen chopped bagged spinach
- Fine sea salt to taste
Bring the broth, water, tomatoes, garlic, pepper and peas to a boil. Reduce to medium-low and simmer partially covered for 30 minutes. Bring back to a boil and add the potatoes and spinach, return to a boil, then simmer on medium-low partially covered for 15 minutes, or until potatoes are tender.
Season to taste and serve.
Serves 4 to 6.