Two of my favorites things. Corn & Biscuits.
NOTE: If you don’t have corn flour, ground corn meal or grits in a blender until its ground into flour.
NOTE 2: Touch the dough as little as possible. You want to keep the butter from melting into the flour.
To make it gluten-free, sub out all-purpose flour for gluten-free flour.
- Preparation Time: 00:09
- Cook Time: 00:12
- Servings: 5
- 1 1/4 cups freshly ground corn flour
- 1 1/4 cups all-purpose flour
- 1/4 cups organic granulated sugar
- 2 Tbsp. baking powder
- 2 tsp. sea salt
- 6 Tbsp. vegan butter
- 1 Tbsp. apple cider vinegar
- 1 cup soy milk
- 1In a medium mixing bowl, mix together corn flour, all-purpose flour, granulated sugar, baking powder and sea salt.
- 2For the butter, I used earth balance sticks. So if you're using sticks cut butter into slices and place into bowl. Then using a fork mash butter pieces until their tiny the flour is coarse.
- 3Add apple cider vinegar to soy milk and let sit for 5 minutes.
- 4Preheat oven to 450 degrees F.
- 5Mix soy milk vinegar mixture and place into dry ingredients.
- 6Mix flour in a circular motion on the pulling the dough into the center of the bowl until just incorporated. Do not over mix.
- 7Place dough down on a floured surface and form into a rectangle with your hands. (Do not use a rolling pin yet!).
- 8Fold dough in half, then flatten until its about 1 inch, then fold again. Repeat 5 times. Use more flour on the surface as needed.
- 9Once folded 7 times, use a lightly floured rolling pin to flatten dough to 1 1/2 inches.
- 10Using a 2 2/3 inch (or whatever size you want to make your biscuits) floured (so it doesn't stick) biscuit cutter, cut your biscuits and place on a baking sheet lined with parchment paper. Repeat until dough is all gone.
- 11With the scraps, roll into ball and fold a couple of times and repeat the cutting process.
- 12Once the oven is at 450 degrees, place baking sheet in oven for 12 minutes or until the top is golden brown.