Serves 6 to 8
What you need:
1 tablespoon fresh lemon juice
3/4 cup soymilk
1-1/3 cups flour, plus additional as needed
2/3 cup polenta-style yellow cornmeal
2-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon sugar
1 teaspoon salt
6 tablespoons vegan margarine sticks, diced, plus more for serving
What you do:
- Preheat oven to 425 degrees. In a small bowl, mix together lemon juice and soymilk and set in fridge to chill. Line a baking sheet with two layers of parchment paper. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, sugar, and salt. Using a fork, work margarine into flour mixture until mixture resembles even, pea-sized pieces. Gently stir in chilled lemon juice-soymilk mixture.
- Lightly flour work surface. Cover dough with flour, then pat down into a 5 x 8-inch rectangle about 3/4-inch thick. Use a biscuit cutter to cut out 6 biscuits, and place on prepared baking sheet. Press together scraps of dough, cut 2 more biscuits, and add to baking sheet. Bake until tops are lightly browned, about 12 to 15 minutes. Cool slightly on a rack before serving. Serve warm with vegan margarine.
Tip: add shredded vegan cheddar cheese and diced jalapeños to the batter before baking for a Southwestern spin on your holiday.
Photo: Kate Echle