Everyday Dairy-Free Living

Vegan “Buttermilk” Cornbread Biscuits

February 19, 2016
By: of Thrive
Prep 5 Min
Cook 15 Min
Yield 12-14

These savory biscuit/cornbread hybrids are great for passing around the dinner table. Ready in just 20 minutes, they’re great with vegan butter any night of the week.


  1. Preheat your oven to 425 degrees and set your rack to the lower third. We set ours one slot below the middle.
  2. Stir the coconut milk and vinegar together in a cup and set aside. (This is what forms the faux buttermilk).
  3. In a large mixing bowl, combine the dry ingredients and the chives until well combined.
  4. With a fork or pastry blender, work the vegan butter into the dry mixture until crumbly.
  5. Pour the buttermilk mixture into the dry and combine using your hands or a spatula. It should should be light and wet when fully combined.
  6. Once the dough is combined, shape into biscuits using a 1/4 cup sized dry measuring cup and place on a parchment-lined baking sheet.
  7. Sprinkle the tops with a bit of brown sugar (optional) and place in the oven.
  8. Bake at 425 for 12 – 18 minutes. They should be just starting to golden on the edges and a bit soft when they’re done. Allow to cool for 1-3 minutes before serving.

Cornbread Biscuits

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