Rosemary & Orange Cornmeal Biscuits
These golden beauties are the crowns and heels to my Gobbler Bombs I made for Thanksgiving. For the first time making biscuits, I think I made an okay attempt. Any sort of bread making is foreign territory to me and to be quite frank...I am TERRIFIED of it! I am so intimidated by bread making. However, if my higher power has told me anything, when something scares or intimidates you, it is an opportunity to improve on and learn something new.
1 ½ cups whole wheat flour
2 ½ tsp baking powder
½ tsp sea salt
½ cup yellow cornmeal
1 tbsp dried rosemary
Zest of 1 orange
⅓ cup vegetable shortening
⅔ cup plant-based milk
2 tsp lemon juice
Preheat oven to 425°F.
Put a metal mixing bowl in the freezer. Line a baking sheet with parchment paper. Set aside.
Make vegan buttermilk: Mix the milk and lemon juice in a bowl until well combined. Let the mixture rest at room temperature for about 10 minutes to allow the milk to thicken and curdle. Set aside.
Remove the bowl from the freezer and sift together the flour, cornmeal, baking powder, and salt. Add the dried rosemary and orange zest and mix to combine.
With a fork or pastry blender, cut in shortening until mixtures resembles coarse meal.
Add the milk to the dry ingredients and stir with a cold metal spoon just until dry ingredients are moistened.
Remove the dough from the dough and place on a floured surface. Knead just a few times, or until the dough is cohesive. Be careful not to overwork the dough.
Gently roll out to about ¾-inch thickness. Cut the biscuits out with a 2-inch biscuit cutter. Place on the prepared baking sheet and bake for 10 to 12 minutes. Remove from oven and transfer to a wire cooling rack to cool slightly before serving.