Mark has become great at making soup. Tonight we enjoyed a cabbage cauliflower soup with skillet cornbread biscuits that I hope to make more often. They were super easy, and especially good with a little bit of maple syrup. Vegan of course.
- 1 1/4 cup all purpose flour
- 1 cup cornmeal
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/3 cup vegan butter (I use Earth Balance) or coconut oil – kept cold
- 1 cup almond milk
- 1 Tbsp apple cider vinegar
Stir together all of the dry ingredients. It is best to sift the baking powder and baking soda through a wire sieve if they are clumpy.
Start an iron skillet on medium low heat. I used the skillet we had sauteed vegetables for the soup and only barely cleaned it out. It should have a sheen of oil.
Chop up the shortening of your choice into tiny cubes. Use a pastry blender to cut the shortening into the dry mix. It should be pebbly.
Mix together the almond milk and the apple cider and then pour this into the other ingredients. Mix until everything is combined but don’t overmix.
Scoop out about 3 TBS at a time and form into a biscuit patty. Put 4 to 5 patties into the skillet and use your hand or spatula to flatten them a bit. They should cook on one side for approximately 8 minutes. Check them….turn them when they have browned nicely and cook on the other side for about 6 minutes.
If you are going to make all of them, put the finished ones on a plate inside a very low heat oven. Otherwise, keep the batter in a bowl in the fridge to make more biscuits for the next day.
These are very quick. I hope you have real maple syrup …..