baking · cooking · Dinner

Cornmeal Biscuits and Black-Eye Pea Soup

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.

Cornmeal Biscuits


  • 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.


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