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?
- They are super simple and only require one bowl.
- In about 20 minutes, you can have these sublime biscuits.
- The corn meal, crushed tomatoes and all the ad ins make these taste like a salsa hushpuppy!
- Perfect for dipping in soups and stews.
- They are seriously one of the most delicious biscuits you’ll ever have.
The Yummiest Corn Salsa Vegan Drop Biscuits
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!
Video
Nutrition
So freaking tasty!
Excellent recipe
I want to make these but need a smaller amount. Can these be frozen or just halve the ingredients?
Either should work! The biscuits can be frozen, but the recipe should still work great if you half all the ingredients!