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Blueberry Cornbread Biscuits

What you need: 

1/2 cup white flour
1/2 cup whole wheat flour
1/2 cup cornmeal
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 tablespoons canola oil
1/2 cup soy milk
1 teaspoon rice vinegar
1 cup fresh or frozen (not thawed) blueberries

for the glaze:
1/2 cup powdered sugar
zest from 1/2 lemon
enough soy milk to moisten, about 1 tablespoon

What you do: 

1) Preheat oven to 400 degrees Farenheight.
2) Mix dry ingredients together; add wet ingredients and mix until moistened. Gently fold in blueberries. Drop spoonfuls onto a greased baking sheet, making ten biscuits. Bake for 15 to 20 minutes or until tops are firm -- it will take a little longer if you use frozen blueberries.
3) Make make the glaze, stir lemon zest and a tablespoon of soy milk into powdered sugar, adding more milk if necessary to make a thin glaze. Drizzle over biscuits while they're still warm. Thank you Isa and VegWeb!
Source of recipe: This is to say thank you for my new cookbook, Vegan Brunch by Isa Chandra Moskowitz, that I won here at VegWeb a couple of weeks ago. It was inspired by the Cornbread Biscuits on page 192. Yum!

Preparation Time: 
10 minutes, Cooking time: 15 to 20 minutes
Cooking Time: 
15 to 20 minutes
Servings: 
10
Recipe Category: 

SO HOW'D IT GO?

Instead of 10 biscuits, I made 6 large ones.  Other than using kamut flour and omitting the glaze, I followed the recipe exactly.  The biscuits are soft--but with a bit of crunch from the cornmeal--and are loaded with blueberries.  I love recipes that pair blueberries with cornmeal  :)>>>

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