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.
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.
3
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.
Nutrition Facts
16 servings
Serving size
1 biscuit
Amount per serving
Calories158
% Daily Value *
Total Fat4.6g6%
Saturated Fat 3.8g19%
Trans Fat 0g
Cholesterol0mg
Sodium228mg10%
Total Carbohydrate27g10%
Dietary Fiber 1g4%
Total Sugars 7g
Protein3g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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.
3
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.
AuthorLife and Health Network
What cream did you put inside? Looks delicious!! Going to try this one this week!