Ingredients
Equipment
Method
- Preheat oven to 400ºF. Add ½ tablespoon olive oil to evenly coat skillet bottom. Place cast iron skillet in oven to heat while preparing the rest of your ingredients.
- In a large bowl, whisk together the dry ingredients (flour, baking powder, cornstarch, and salt). Add sugar.
- Gently pour in the beer and add olive oil. Stir just until combined, with no large pockets of flour remaining.
- Using pot holders, remove the cast iron skillet from the oven. With an ice cream scoop or spoon, scoop and drop the biscuit dough onto the skillet. Biscuit dough will expand slightly during baking, but the biscuits can easily be placed close together.
- Bake for 13-15 minutes, until the dough has cracks on top and a toothpick inserted in the center comes out clean. Allow to rest for a few minutes and brush with melted vegan butter, if desired. Sprinkle with a little coarse sea salt. Serve immediately or store in an airtight container, up to 5 days at room temperature or 3 months in the freezer.
Nutrition
Video
Notes
Substitutions:
- Self-rising flour in place of all-purpose flour. If using self-rising flour, omit the baking powder and kosher salt.
- A neutral-flavored oil of your choice in place of olive oil. Avocado oil, for example, makes a great substitute and has a higher smoke point than olive oil.