Cornmeal 'Buttermilk' Biscuits

These cornmeal biscuits are a snap to prepare and make a great side dish to a Southern flavored menu – think collard greens and baked beans.

In a medium bowl, combine one cup flour (spooned into a measuring cup and leveled with a knife), 1/2 a cup cornmeal, one and a half tablespoons raw sugar, 2 teaspoons baking powder, and 1/2 tsp. salt. Stir to combine. Cut in 3 tablespoons chilled vegan butter (such as Earth Balance), cut into small pieces, using a pastry blender or the back of a fork. Add 1/2 cup ‘buttermilk’ and stir the dough just until moist.

To make vegan buttermilk, you need to ‘clabber’ regular soy milk, meaning to sour and thicken it. Simply pour one tablespoon lemon juice into a measuring cup. Add soy milk (such as Silk) to equal one cup. Let stand for 10 minutes before using in your recipe.

Turn the dough onto a lightly floured surface and pat gently into an 8x4 inch rectangle. Cut into 8 slices, by making one lengthwise cut and 3 crosswise cuts. Place the slices an inch apart on an ungreased baking sheet and cook at 450 degrees for 12 minutes (the tops will be golden). Serve warm or at room temperature!

Each of the 8 biscuits is 140 calories.

Cost:

soy milk $1.49