Citrus Cream Biscuits

Usually, biscuits tend to be a bit on the dry side, especially when they’re vegan, but these are lovely and tender, with the sweet-tartness of the lemon and orange peel shining through. They’re a perfect base for strawberry shortcake stacks in the summertime.

2 ½ cups flour
2 ½ tsp baking powder
½ cup yellow cornmeal (whole grain, coarse grind preferred)
1 tsp salt
½ cup sugar
1 (13.5 oz) can coconut milk
4 tsp lemon peel, grated
4 tsp orange peel, grated

1

Preheat oven to 350°F.

2

In a medium bowl, combine the flour, baking powder, cornmeal, salt, and sugar. Stir in the coconut milk and orange and lemon peel until just combined.

3

Form into balls and roll in sugar, if using. Place dough balls on a greased cookie sheet and bake in oven for 20-24 minutes or until lightly browned. Cool on rack.