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    The Yummiest Corn Salsa Vegan Drop Biscuits

    March 15, 2023 by Lauren Hartmann 9 Comments

    *This post may contain affiliate links in the recipe card*

    So, I wanted to create a drop biscuit that had a similar feel to the famous cheddar bay biscuits. One that had the perfect flavor for dipping in chilis and Mexican-inspired soups. I created these corn salsa vegan drop biscuits to do just that! They are made with corn meal as well as flour and studded with all the best salsa ingredients. Crushed tomatoes happens to be one of the liquids for the drop biscuits. Corn, red onion, cilantro and jalapenos are folded into the batter. Let me tell you, these biscuits are down right hard to beat!

    What You Need For These Corn Salsa Biscuits:

    • Flour and Corn Meal: These are the base for the biscuits.
    • Cane Sugar, Baking Powder and Salt: Are also stirred into the dry ingredients.
    • Vegan Butter: I used Country Crock Plant Butter.
    • Crushed Tomatoes and Non-dairy Milk: These are the liquid add ins.
    • Garlic Powder, Corn, Jalapenos, Red Onion and Cilantro: These are fold in to the batter to give it the salsa flavor.

    Not only are these the yummiest corn salsa vegan drop biscuits, they are the easiest. Do you want to make homemade biscuits, but you feel intimated? These are the biscuits for you. One bowl, barely any mixing or kneading and no rolling out. Mix the batter together, fold in the corn salsa fixings and then drop scoops onto a baking sheet. That’s it! Serve with chili, soup or just on their own.

    Why Should You Make These Vegan Drop Biscuits?

    1. They are super simple and only require one bowl.
    2. In about 20 minutes, you can have these sublime biscuits.
    3. The corn meal, crushed tomatoes and all the ad ins make these taste like a salsa hushpuppy!
    4. Perfect for dipping in soups and stews.
    5. They are seriously one of the most delicious biscuits you’ll ever have.

    The Yummiest Corn Salsa Vegan Drop Biscuits

    Print Recipe
    These cornmeal drop biscuits are studded with crushed tomatoes, corn, jalapenos, red onion and cilantro!
    Course Side Dish
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Servings 12
    Calories 188
    Author Lauren Boehme

    Ingredients

    • 1 3/4 Cup All purpose flour + more as needed
    • 2/3 Cup Cornmeal
    • 2 Tablespoons Organic cane sugar
    • 1 Tablespoon Baking powder
    • 1 1/2 teaspoons Baking soda
    • 1/2 teaspoon Salt
    • 1/2 teaspoon Garlic powder
    • 1/2 Cup Vegan butter, cold
    • 1/2 Cup Crushed tomatoes, canned
    • 3/4 Cup Non-dairy milk, unsweetened I used oat milk
    • 1/2 Cup Corn, fresh, canned or frozen
    • 1/4 Cup Red onion, diced
    • 1/4 Cup Pickled jalapenos, chopped
    • 1/4 Cup Cilantro, chopped
    • Olive oil to brush the tops

    Instructions

    • Preheat the oven to 450 degrees(F).
    • In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and garlic powder.
    • Then cut the cold butter up into chunks and drop them into the bowl with the dry ingredients. Using a pastry cutter or fork, begin to cut the butter into the dry ingredients. Then you can work it in with your fingers, pressing and pinching until the butter is evenly distributed and the mixture resembles sand.
    • Pour in the crushed tomatoes and non-dairy milk. Then stir to fully combine.
    • If the mixture is super sticky, add another tablespoon or so of flour and knead it into the dough. I should be a little sticky, but not extremely sticky.
    • Then add the corn, red onion, jalapenos and cilantro to the bowl with the dough and fold them into the dough until evenly distributed.
    • Drop about 1/4 cup scoops of the dough(I use an ice cream scoop) onto a large baking sheet sprayed with non-stick spray about an inch apart from each other. You should get 10 to 12 biscuits.
    • Brush the tops with a little olive oil to help brown. Then bake for 12 to 15 minutes or until they are golden brown.
    • Serve with chili or taco soup or just on their own!
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    Video

    Nutrition

    Calories: 188kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Sodium: 364mg | Potassium: 197mg | Fiber: 1g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 1mg

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    Filed Under: Easy, Side dish, Snacks

    Reader Interactions

    Comments

    1. Greg

      March 17, 2023 at 4:40 pm

      5 stars
      So freaking tasty!

      Reply
    2. Rehoboth

      March 19, 2023 at 4:13 am

      5 stars
      Excellent recipe

      Reply
    3. Amy

      March 19, 2023 at 4:17 pm

      I want to make these but need a smaller amount. Can these be frozen or just halve the ingredients?

      Reply
      • Lauren Hartmann

        March 20, 2023 at 2:47 pm

        Either should work! The biscuits can be frozen, but the recipe should still work great if you half all the ingredients!

        Reply
    4. Sage Nguyen

      March 20, 2023 at 5:16 pm

      5 stars
      Made this with your taco soup, delicious! The recipe made a lot which was perfect cause my husband takes one for lunch to work everyday 😊

      Reply
    5. Carolyn Glosek

      May 22, 2023 at 9:21 pm

      4 stars
      Great recipe! Could these be made in muffin tins?

      Reply
      • Lauren Hartmann

        May 23, 2023 at 1:43 pm

        Yes! That should work out well.

        Reply
    6. Alexia

      June 13, 2023 at 5:28 pm

      5 stars
      You should consider a cookbook! The recipes are actually things that people eat and not something overly fancy or pricey to make (a good thing for me). I’ve made 3 of your recipes so far and enjoy them!😋😁

      Reply
      • Lauren Hartmann

        June 14, 2023 at 11:34 am

        I already have one cookbook out and the second comes out in September! Thank you so much for the kind words!

        Reply

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    Hi, I'm Lauren! Welcome to the magical land of delightful vegan comfort food. I'm the Creatrix of Rabbit & Wolves and I'm thrilled to have you here.

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    © Lauren Hartmann and Rabbit and Wolves, 2021. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Lauren Hartmann and Rabbit and Wolves with appropriate and specific direction to the original content.

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