Vegan Cornmeal Biscuits with Sesame Seeds

These drop biscuits have a golden, slightly crispy exterior with a tender, cornmeal-flecked crumb inside — and that generous shower of sesame seeds on top makes them look as good as they taste. The recipe leans on a couple of clever swaps that do all the heavy lifting: a flax egg made from ground flaxseed and water binds the dough beautifully, while plant-based milk stirred with apple cider vinegar curdles into a quick vegan buttermilk that keeps every bite fluffy and rich. Cold vegan butter gets cut into the dry ingredients the same way you'd treat a classic biscuit, so you still get those irresistible flaky pockets without a drop of dairy. The drop method means no rolling, no cutting, and no fuss — just scoop, brush, sprinkle, and bake. At 425°F they bake up fast, with golden edges and a toothpick-clean center in under 20 minutes. The batch makes 10, so there's plenty to go around whether you're serving them alongside a cozy soup or piling them onto a brunch spread. These are the kind of biscuits that make it genuinely hard to believe there's no butter or eggs in the traditional sense.

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