So, the other day, I was just telling my love, The Chickpea, how it’s been ages since I’d had cornbread, and you know what he did? That’s right- he made me some cornbread, but in cute biscuit form! These little biscuits are a far cry from the cornbread of my youth, but infinitely better (not to mention, much more compassionate).
This recipe is based on Isa Chandra Moskowitz‘s Cornbread Biscuit recipe from Vegan Brunch. Let’s just say that Isa Chandra could kick Marie Callender‘s butt any day of the week (In a non-violent, cornbread cook-off sort of way). Staying true to my new beau, I replaced 1 cup of flour with chickpea flour, which added a little extra nuttiness and some extra protein to these lovely biscuits.
I should tell you, however, that I added a tiny bit of Ener-G Egg Replacer to the dry ingredients to help hold the biscuits together a bit. Let’s just say, my first version, using chickpea and spelt flours, though incredibly delicious, proved to be very crumbly, a fact that my dog LOVED. For my second batch I kept the chickpea flour, but I stuck to the regular flour, instead of spelt, and added a bit of the egg replacer, which resulted in a savory and sweet cookie-type biscuit, a fact that I LOVED.
This recipe yields about 20 small biscuits which are perfect to accompany your tofu scramble breakfast or hot soups. They also make good mid-morning snacks that will tide you over until lunch. My favorite way to enjoy these cornbread biscuits, however, I will be sharing with you on Friday. Until then, my friends, enjoy!
CHICKPEA CORNBREAD BISCUITS
adapted from Vegan Brunch, by Isa Chandra Moskowitz
makes 20-22 biscuits
Ingredients:
- 1 cup flour (I used unbleached white flour)
- 1 cup chickpea flour
- 1 cup stone-ground cornmeal
- 2 T baking powder
- 1 tsp Ener-G Egg Replacer
- 1/2 tsp salt
- 1 cup almond milk (or other vegan milk)
- 1/3 cup canola oil
- 3 T brown rice syrup
- 2 tsp apple cider vinegar
Instructions:
- Preheat the oven to 400. Grease two baking sheets or line them with parchment paper (use one baking sheet for two batches if your oven is too small and your baking sheet too large. I don’t advise placing the sheets on two oven racks as they need to cook evenly).
- Using a whisk, combine the dry ingredients in a large bowl. In a smaller bowl, whisk together the wet ingredients. Make a well in the middle of the dry ingredients and pour in the wet ingredients. Gently mix until all the ingredients are just moistened (some lumps of flour in the batter are fine).
- Use a tablespoon to dole out heaping spoonfuls of batter onto the baking sheets anbout 2 inches apart. Bake biscuits for 10-12 minutes, until tops are firm and the bottoms are lightly browned. They can cool on the baking sheet. Let them sit for 10 minutes before serving.
First time here? Check out the rest of my Chickpea Love Affair Vegan MoFo Entries!
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All photos taken by Chris Miller
© Kristy Turner and Keepin’ It Kind, 2012. Unauthorized use and/or duplication of this material (content and images) without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Kristy Turner and Keepin’ It Kind with appropriate and specific direction to the original content.
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Oooooh, another food that Aussies don’t have – corn bread. I’ve heard them mentioned in so many movies and books and I think I even read about it being popular in some parts with gravy for breakfast? Super intrigued to try them.
Cornbread is definitely something you need to try at least once. I love it. Chris thinks it’s just okay, but he liked these. I’ve never had it with gravy, but I think what you’re thinking of is biscuits. A lot of people really like to have biscuits and gravy for breakfast. It’s not my thing, but some people are crazy about it. I think both are worth giving a try at some point!
these look delicious with just a delicate crumble. oh, how i love cornbread. and chickpeas. and biscuits. it’s really a dream team up there!
Thank you, Caitlin! It’s totally a dream team and the gflour could easily be replaced with a gluten-free flour without changing much of the final product at all. The crumble is really great and perfect for stews and soups!
These are so cute! I love the sound of the crumbly cornbread- I love when bits of it fall into the stew you are dipping it in
Thank you! That’s my favorite too- crumbs in the stew! Mmmmm!
They look like scrumptious little cookies!
Thank you, Annie!
Yum, cornbread is so delicious! It’s one of my favorites in fall with soups and chilis. Your biscuits look so good!
Thanks, Melissa! These are a must-have for fall chilis and stews!
Your post makes me want to curl up in front of a fire with a warm bowl of chili and a plate of cornbread biscuits.
Oooh! I didn’t think to eat it in front of a fire! How wonderful would that be?!
i love how crumbly these biscuits are.. crumbs and crumbs everywhere. and chewie will be on high alert to lick them all up!
Thanks, Richa! I think Chewie and Sam could compare notes. We usually take pictures in our living room and she knows now that when we’re taking photos, she has to sit in the dining room and just watch. And look as sad as she possibly can.
Hahaha mini = more in my mind
I have a bag of chickpea flour that needs to be used – mmmmm biscuits and chili, biscuits and soup…yes I could og on and on 
Oh yum! I adore cornbread! Adding chickpea flour is a great idea. These look so delicate and perfect. I need to make these the next time I make some chili.
I have a soft spot in my heart for all things biscuit, and these look especially lovely. I will make these next time we have chili!
Oh, they look so pretty and delicate! I liked your line about Isa Chandra Moskowitz. When she takes on Marie, my bets are totally on Isa!
Thank you- they are just so good- especially with the chili! And yeah, I think Marie should just forfeit now.
Um, I want to be like you and carry these in my purse. I’m loving your affair!!!
Thank you! Can you imagine if I just carried cheese and biscuits and cupcakes around in my purse? Hahaha!
It would be pure awesome.
Thanks for the recipe! I will go and try to cook, to look very tasty!
Thank you!