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.
Ingredients
| Quantity | Unit | Name | Link | Alternatives |
|---|---|---|---|---|
| 2½ | cups | flour | ||
| 2½ | teaspoons | baking powder | ||
| ½ | cup | yellow cornmeal (whole grain, coarse grind preferred) | ||
| 1 | teaspoon | salt | ||
| ½ | cup | sugar | ||
| 1 | (13.5 ounce) can | coconut milk | ||
| 4 | teaspoons | lemon peel, grated | ||
| 4 | teaspoons | orange peel, grated |
Instructions
- 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
