The Yummiest Corn Salsa Vegan Drop Biscuits

4.80 from 5 votes

These cornmeal drop biscuits are studded with crushed tomatoes, corn, jalapenos, red onion and cilantro!

Prep Time10

Cook Time15

Total Time25

Course: Side Dish

Servings:

Calories: 188kcal

Author: Lauren Boehme

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!