Corn Biscuits.

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. Alternatively use grits

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.

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.