We initially were going to make Isa Chandra Moskowitz's crepes, but I didn't read the fine "let sit for an hour" print and I (as well as cjr) was hungry so we opted for something much quicker. These biscuits were perfect, took about 5 minutes to assemble and only 14 minutes to bake! That's under 20 minutes start to plate.
Again, we halved the recipe (which was supposed to make 20-22 biscuits) and so we only ended up with 12.
1 cup flour
1/2 cup stone ground cornmeal
2 tablespoons sugar
1 tablespoon baking powder
2 tablespoons + 2 tsp of canola oil
1/2 cup almond milk (or other nondairy milk)
1 tsp apple cider vinegar
1 Serrano or jalapeno pepper, diced finely (optional)
1. Preheat the oven to 400F. Line a baking sheet with parchment paper.
2. Mix all the dry ingredients (including the sugar). Then add the remaining ingredients and mix just to combine.
3. Using a cookie scoop or tablespoon, dole out onto baking sheet, leaving about 2 inches between biscuits.
4. Bake for 12-14 minutes. The tops of the biscuits will not brown, but they will become firm. They are done when the tops are firm and the bottoms are lightly browned.