Citrus Cream Biscuits

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
cups flour
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
Jonathan Ewald
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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