Usually, biscuits tend to be a bit on the dry side, especially when they’re vegan, but these are lovely and tender, with the sweet-tartness of the lemon and orange peel shining through. They’re a perfect base for strawberry shortcake stacks in the summertime.
|½||cup||yellow cornmeal (whole grain, coarse grind preferred)|
|1||(13.5 ounce) can||coconut milk|
|4||teaspoons||lemon peel, grated|
|4||teaspoons||orange peel, grated|
- Preheat oven to 350°F. In a medium bowl, combine the flour, baking powder, cornmeal, salt, and sugar. Stir in the coconut milk and orange and lemon peel until just combined.
- Form into balls and roll in sugar, if using. Place dough balls on a greased cookie sheet and bake in oven for 20-24 minutes or until lightly browned. Cool on rack.
Prep Time: 30 minutes Serving Size: 16 biscuits