Cornmeal Drop Biscuits

In our efforts to slash our grocery bills, we've been eating vegan chili two nights a week. Chili is a quick, cheap, and easy way to get great nutrition -- as well as flavor -- for dinner. But sometimes it's just not enough for us. After all, we're both running between 30 and 40 miles a week in preparation for the Lehigh Valley Half Marathon in April. We need more carbs!

However, we don't typically take sandwiches to work for lunches. So, we don't routinely buy loaves of bread. We found when we did, almost half was going to waste. Biscuits are a simple and fast way to create a side carbohydrate. How fast exactly? This particular recipe takes only about 25 minutes (max) total from start to finish.

And if you're curious about how we're doing with our grocery bills, don't worry. I'm posting an update later today.

CORNMEAL DROP BISCUITS
(modified from a recipe in Martha Stewart's Baking Handbook)

What you'll need . . . for 10 healthy biscuits (we halved this recipe so we'd have just enough for two dinners)

• 1-1/2 cups wheat pastry flour
• 3/4 cup fine yellow cornmeal
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 tablespoons agave nectar
• 1/2 cup canola oil
• 1 cup soy milk

Method . . .

1. Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the dry ingredients (wheat pastry flour, cornmeal, baking powder, baking soda, and salt).
3. In another, smaller bowl, combine the wet ingredients.
4. Pour the wet ingredients into the dry and mix until JUST combined. Dough will be sticky, do not over mix.
5. With a large spoon, drop mounds of dough (about 1/3 cup each) onto your baking sheet -- 1-1/2 inches apart .
6. Bake, rotating the sheet halfway through, until biscuits are golden (about 15 to 20 minutes).
7. Transfer to wire rack to cool.

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