Now that fall / winter is here, I don’t know about you… but I’m living my best life & eating all the soups / stews.  I love having some kind of bread with soup, for dipping mainly… but also because, bread is fucking amazing?  These Ale Cornbread Biscuits combine a few of my favorite breads for stew dippage- and I promise you that you won’t be able to stop making them.  These puppies are topped with a kickin’ jalapeño butter & are great served with chili, gumbo, or even turned into a sandwich.  They’re pretty easy, so let’s get into the recipe!


You’ll want to start out by making the jalapeño butter, because the longer you let it infuse, the better it’ll be!  For this, simply heat up your vegan butter over low heat, and then add in an entire fresh jalapeño pepper, chopped into chunks.  Stir frequently to make sure the butter doesn’t burn, and let infuse as long as possible! After a minimum of 10 minutes, strain the pepper / seeds from the butter, and keep in a jar near the oven so that it stays melted.

For the biscuits, start out by preheating your oven to 425F.  Add your all purpose flour, cornstarch, brown sugar, cornmeal, baking powder, baking soda, and salt into a large mixing bowl, and whisk well until everything is combined.  Then you’ll want to add half of this mixture into your food processor, along with your vegan butter cubes.  It’s INCREDIBLY important to use very cold butter (cut into small chunks), because if you use room temperature or melted butter, it will mess up the texture of the biscuit dough.  Pulse in the butter until it just combines, it’ll resemble sand almost.  Make sure to not over process this, or it’ll get gummy.  You can then add what was in the food processor back into the mixing bowl with the other half of the flour mixture, and using a fork- mix lightly until just combined.

Now we can get into the wet part of these biscuits.  Add in your vegan soy creamer & beer, and again- mix lightly with a fork until just combined.  I used an unsweetened vegan soy creamer for this because it has a thicker consistency than say almond milk, so it is more like a “heavy cream”. You’ll just want to get an unsweetened / unflavored one, and you can also use almond creamer as well.. but I’d avoid coconut, hazelnut, or cashew because they’re a little too sweet.  You can also use the Ripple brand plain half & half, and that works great in this recipe as well!  Also for the beer portion, IPA’s & any wheat beer will work great!


Once your dough has just come together (don’t over mix! there also may be some flour that doesn’t combine itself, and thats okay!), transfer it out onto a floured surface.  Give it a very gentle / quick knead to combine, then form the dough into a large rectangle thats about one inch thick.  Cut out 6-8 biscuits using a biscuit cutter.  On a baking tray, take some of the melted jalapeño butter & brush it to coat the bottom of the tray.  Then add your biscuits (with some space between them because they do rise and expand a bit), and top with a generous amount of the melted jalapeño butter.  Bake in your preheated 425F oven for roughly 18-20 minutes, until golden brown.  The bottoms of these may get a little dark, you can always use parchment paper on the pan to lessen that if you’d like as well.  Once you remove them from the oven, immediately brush over some more of that melted jalapeño butter gently, and then sprinkle with some flaked salt.  Allow to rest for 5-10 minutes before removing from the tray.

And that’s it!  These are probably some of the easiest biscuits you’ll ever make in your life, and they’re the perfect mix between a fluffy biscuit and some delicious cornbread.  I love serving these along side some chili that’s been cooking all day… but they’re great with virtually anything honestly!  Slice them in half and they make a great breakfast sandwich vessel as well.  I really hope y’all like this recipe as much as I do, because fuck I ate so many of these damn things when I shot them, haha.  As always, make sure to post your recreations on Instagram & tag me @plvntfood or #plvntfood so I can see your recreations!  They all make me so fucking happy.  Until next time, love y’all.

Ale Cornbread Biscuits

These Ale Cornbread Biscuits are the perfect fall meal addition.  They go great with a variety of dishes, but serve them with chili & you'll be sure to impress anyone you make it for!  

Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 35 minutes
Author PLVNT by Chef Brianna Gallo


Ale Cornbread Biscuits

  • 2 1/2 cups all purpose flour
  • 1 tbsp cornstarch
  • 1/2 cup brown sugar
  • 1 1/2 cup cornmeal
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 2 1/2 tsp sea salt
  • 10 tbsp cold vegan butter (cut into chunks)
  • 2/3 cup vegan soy creamer (unsweetened)
  • 1/2 tsp flaked salt (for topping)

Jalapeno Butter

  • 1 cup vegan butter
  • 1 fresh jalapeño


Jalapeno Butter

  1. Add your butter into a sauce pan and melt over low heat.  Once melted, chop your jalapeño into large chunks and mix it in with the butter (you can leave the seeds and everything in).  Cook over low heat, stirring frequently for about 15 minutes to infuse.  Strain out the pepper & its seeds, and keep warm / melted until ready to use. 

Ale Cornbread Biscuits

  1. Preheat your oven to 425F

  2. Add your flour, cornstarch, brown sugar, cornmeal, baking powder, baking soda, & salt to a bowl.  Stir very well to combine.  

  3. Add about half of the mixture to a food processor with your cold, cubed butter.  Pulse until the butter is JUST combined.  Do not over mix this.  It should resemble sand.

  4. Add the butter / flour mixture back to the bowl with the remaining half of the flour mix, and stir well until everything is mixed.  Then add your vegan soy creamer & beer, mix with a fork until just combined. Don't over mix. 

  5. Dump your dough out onto a floured surface, and press into a rectangle shape that is about 1" thick.  Cut into 6-8 circles using a biscuit cutter. 

  6. Take a baking dish and coat the bottom of with with the melted jalapeño butter.  Add your biscuits, and generously coat the tops of them with more of the melted jalapeño butter.

  7. Bake for 18-20 minutes until golden brown.  Once out of the oven, brush over some more melted jalapeño butter immediately, and sprinkle with flaked salt. Let rest on the pan for 5-10 minutes before removing / serving.  

Leave a Reply