Vegan Cornmeal Buttermilk Biscuits — Southern Soul Food Recipe

If you want to show someone you love them, make these vegan cornmeal buttermilk biscuits. Serve them hot from the oven with coconut butter, bee-free honee or sorghum syrup, and plenty of love. They’re perfect for a special brunch—Mother’s Day, weekend treats, or any morning you want to impress. Don’t forget the mimosas ✨

Biscuits were a beloved treat in my childhood. My nana served them with home fries and gospel music on the radio, and she always made extras so we could snack later or enjoy breakfast sandwiches the next day. Those memories are part of why I love making biscuits now—they’re comfort food and nostalgia in one.

These biscuits combine two classic Southern flavors: cornmeal and buttermilk—without dairy. To make vegan buttermilk, mix plain unsweetened non-dairy milk with a bit of vinegar or lemon juice and let it sit for a few minutes until it thickens and curdles. Add that to the dry ingredients and you’ll end up with tender, fluffy biscuits. This simple vegan buttermilk swap works in any recipe that calls for traditional buttermilk.

I appreciate how approachable this recipe is. Most kitchens already have the ingredients, so you can make them anytime a craving hits. Use finely ground cornmeal for a soft texture; a coarser grind will create a more grainy biscuit. If you prefer gluten-free, substitutions are possible though I haven’t tested them extensively.

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5 from 2 votes

Vegan Cornmeal Buttermilk Biscuits

By: Jenné Claiborne

The photos show biscuits with a bit more cornmeal than the final recipe. Using the amounts below will yield softer, more tender biscuits. For best results choose finely ground cornmeal. If you need a gluten-free version, you can experiment with appropriate flour blends, though this recipe was developed with all-purpose flour.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 8

Ingredients

• 1/2 cup + 2 tablespoons plain unsweetened soy milk, or other non-dairy milk
• 2 teaspoons apple cider vinegar or white vinegar
• 1 1/3 cup unbleached all-purpose flour
• 1/2 cup yellow cornmeal
• 2 teaspoons baking powder
• 2 teaspoons sugar
• 1 teaspoon salt
• 6 tablespoons hard coconut oil

Instructions

• Combine the soy milk and vinegar in a small mixing bowl. Stir well and set aside to thicken and curdle for a few minutes.
• Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
• In a large bowl, whisk together the flour, cornmeal, baking powder, sugar, and salt until evenly combined.
• Add the coconut oil in chunks to the dry ingredients.
• Use a pastry cutter or fork to work the coconut oil into the flour mixture until it resembles coarse crumbs, with some pieces about the size of peas.
• Pour the curdled soy milk into the bowl and stir with a wooden spoon until just combined—do not overmix.
• Lightly flour a work surface and turn the dough out onto it. Gently pat or roll the dough to about 1/2 inch thickness.
• Use a biscuit cutter to cut out biscuits and place them on the prepared baking sheet. You should get about 8 biscuits; shape the final pieces by hand if needed.
• Bake for 15 minutes, or until the biscuits are golden at the edges.
• Serve warm with coconut butter, bee-free honee or sorghum syrup. Enjoy immediately.
• Store any leftovers in an airtight container for up to 3 days. Reheat before serving for best texture.

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