Vegan buttermilk, Cornmeal biscuits

Add 1 tablespoon lemon juice or vinegar in a glass measuring cup per cup of soy milk; stir & then rest for 10 minutes before using.

This biscuit recipe is from the wonderful Lisa's Kitchen blog:

Cornmeal Biscuits

1 3/4 cups of unbleached white flour
2/3 cup of cornmeal
2 tablespoons of sugar
1 tablespoon of baking powder
1/2 teaspoon of sea salt
1/2 cup of cold butter (I substitute Earth Balance margarine here)
1 cup of buttermilk (I use the recipe above to make vegan buttermilk)

Preheat the oven to 450 degrees.

In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Using two knives or a pastry cutter, cut the butter into the flour mixture until only small pieces of butter are visible.

Make a well in the center of the bowl and add the buttermilk. Stir until just combined.

Spoon the dough onto a greased baking sheet. Alternately, you can gently shape the dough into twelve equal portions, and transfer to the baking sheet. For fluffier biscuits, place the biscuits closer together on the baking sheet. For crustier biscuits, place the biscuits 2 inches apart. Bake in the oven for 10 - 12 minutes or until golden brown.