Sweet Cornmeal-Coconut Butter Drop Biscuits

By Bryant Terry, as featured on NPR

Ingredients:
3/4 cup whole wheat pastry flour
3/4 cup unbleached white flour
1/2 cup medium grind cornmeal
2 tablespoons raw organic sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
6 tablespoons chilled coconut butter
3/4 cup original unflavored rice milk
2 tablespoons pure maple syrup
1 tablespoon apple cider vinegar


Preparation:
Preheat the oven to 425°F.

In a large bowl sift together the flours, cornmeal, sugar, baking powder, baking soda, cinnamon, and salt. Rub the coconut butter into the flour mixture with your fingertips until the mixture resembles sand with pebbles.

Combine the rice milk, maple syrup, and apple cider vinegar and mix well. Then, make a well in the center of the flour pebbles, add the rice milk, and stir just until the dough comes away from the sides of the bowl.

Drop walnut-sized balls of dough from a spoon onto a parchment-lined baking sheet and bake for 10 to 12 minutes, or until lightly browned.