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.


  • 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


  • 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.

Ready in about 30 minutes
Makes 16 biscuits

About the Author

Jonathan Ewald

“If man thinks about his physical or moral state he usually discovers that he is ill.” – Johann Wolfgang von Goethe

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