| 9 | 28 | 170 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 8 min | 20 min | 10 |
| 2 1/2 cup | All-purpose white flour |
| 1/2 cup | Cornmeal (yellow) (finely ground) |
| 2 cup | Soy milk, unsweetened |
| 1/4 cup | Cornstarch |
| 2 tbsp | Baking powder |
| 1 tbsp | Apple cider vinegar |
| 1 tsp | Salt |
| 1/2 tsp | Baking soda |
| 2 tbsp | Nutritional yeast |
1. Combine dry ingredients in a large mixing bowl.
2. Add soy milk and apple cider vinegar to the bowl.
3. Mix until dough is well combined (don't overmix!1) and place in the freezer for 20 minutes.
4. Preheat oven to 425℉. 5. Remove dough from the freezer and scoop large spoonfuls onto a stick-free, parchment-paper-lined, or lightly-oiled baking sheet.
6. Bake for 20 minutes until biscuits have risen and their bottoms are lightly browned.
| Grain | 2.0 |
| Milk Alternative | 0.5 |
