Ingredients
Dry
- 1 cup Blue cornmeal
- 1.5 cup All-purpose flour
- 1 Tbsp Baking powder
- 0.5 tsp Baking soda
- 1 tsp Salt
- 1 Tbsp Sugar
Other
- 4 oz Roasted green chiles (Diced (canned or fresh roasted))
- 2 Tbsp Fresh cilantro (Finely chopped)
Wet
- 1 cup Soy milk (Unsweetened)
- 1 Tbsp Apple cider vinegar
- 0.5 cup Vegan butter (Cold and cubed)
- 8 oz Vegan cream cheese (Plain, softened)
- 1 Tbsp Lemon juice
Method
- 1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 2. In a small bowl, mix the soy milk and apple cider vinegar. Let it sit for 5 minutes to curdle, creating a vegan buttermilk.
- 3. In a large mixing bowl, whisk together the blue cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar.
- 4. Cut the cold, cubed vegan butter into the dry ingredients using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- 5. Pour the vegan buttermilk into the dry mixture. Stir gently with a wooden spoon until just combined. Do not overmix, or the biscuits will be tough.
- 6. Turn the dough out onto a lightly floured surface. Pat it down gently to about 1-inch thickness. Use a round biscuit cutter to cut out the biscuits and place them on the prepared baking sheet.
- 7. Bake for 12 to 15 minutes, or until the biscuits have risen and are slightly golden on the edges.
- 8. While the biscuits are baking, prepare the cream cheese spread. In a medium bowl, whip the softened vegan cream cheese with a hand mixer until light and fluffy.
- 9. Fold the diced roasted green chiles, lemon juice, and chopped cilantro into the whipped cream cheese until evenly distributed.
- 10. Serve the warm blue corn biscuits generously smeared with the green chile cream cheese.
Chef's notes
For an extra 'Breaking Bad' aesthetic, you can add a tiny pinch of blue spirulina powder to the biscuit dough to make the blue color pop even more. Keep your vegan butter as cold as possible for the flakiest biscuits.