Not Your Mama’s Biscuits: Gluten-free and Vegan-Optional Cornmeal Millet Biscuits with Rosemary and Honey

Gluten-free and Vegan Cornmeal Millet Biscuits with Rosemary and Honey // 80twentyI can already hear you asking me what’s not to love about those fluffy, buttery, scrumptious white biscuits that your mama–or certainly someone’s mama, or Red Lobster, or whoever–makes oh so well. I’m not arguing! They certainly have a time and a place. But in the era of the breakfast sandwich (which I admit, also has a time and place), we seem to have forgotten that there is more than one way to bake a biscuit. So try these on for size. Their composition is dense, not fluffy; their texture crumbly, not doughy; they have a grainy mouth feel and a sweet, earthy flavour… and yet, they are just delightful eaten straight out of the oven with a little butter (vegan, if that’s your thang) and sweetener of your choice, or dunked into a hot soup.

These little guys are best eaten the day they’re made, which is perfect since they only make a small batch. But the best thing about these biscuits, is just how quick they are to whip up. In 30 minutes, you can have fresh bread at the ready, and who doesn’t love that as the weather continues to dip down below freezing? As the days become shorter and the days colder, bring something new to your dining table, and get your biscuit on.

Gluten-free and Vegan Cornmeal Millet Biscuits with Rosemary and Honey // 80twentyGluten-free and Vegan Cornmeal Millet Biscuits with Rosemary and Honey // 80twentyGluten-free and Vegan Cornmeal Millet Biscuits with Rosemary and Honey // 80twenty


Not Your Mama’s Biscuits: Gluten-Free and Vegan Cornmeal Millet Biscuits with Honey and Rosemary
Recipe Type: Inspired by Jennifer Katzinger’s [url href=”″ target=”_blank”]Gluten-free and Vegan Holidays[/url]
Cuisine: Gluten-free, Vegan
Author: Kris
Prep time:
Cook time:
Total time:
Serves: 8
  • 1 cup millet flour, spooned and levelled
  • 1/3 cup cornmeal
  • 1/4 cup ground flax seed
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 tsp, finely chopped fresh rosemary, optional
  • 1/3 cup almond milk
  • 2 tbsp olive oil, plus more for brushing the biscuits
  • 1 tbsp organic honey (or sub maple syrup or agave if you want it to be vegan)
  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. In a small bowl, whisk together the millet flour, cornmeal, flax, baking powder, salt, and rosemary, if using.
  3. In a medium bowl, whisk together the almond milk, olive oil, and honey (or maple syrup or agave) until combined.
  4. Add the dry mixture to the wet mixture and stir gently with a wooden spoon until just combined.
  5. Tun the dough onto a clean countertop and begin to gently shape it into a rectangle. You don’t want to work the dough too much because it will dry out. Roll it out with a rolling pin so that it gets to be about 1/2 – 3/4-inch in thickness. Cut out 8 biscuits with a small round biscuit or cookie cutter. You may need to reshape the dough and start again once you’ve cut several out.
  6. Place the biscuits on the cookie sheet and bake in the oven for 12 minutes, or until slightly golden and just firm to the touch.



  • Reply November 24, 2013


    Wowsers! These need to be in my belly!

  • […] may be over but no hurt in planning for Christmas? Cornmeal Millet Biscuits with Rosemary & Honey (GF + […]

  • Reply December 1, 2013


    I made these for Thanksgiving, but I stupidly made them too thin! I will definitely make them 3/4″ thick next time because they were too dry and thin. The flavor was great, however, and I am determined to make them correctly! 🙂

  • Reply December 7, 2013

    Kathleen Estes

    I just want to let you know that you erroneously categorized this recipe as vegan when in fact honey is listed in the recipe. For your reference, it is generally a safe bet to label something as dairy and egg free rather than vegan, unless the recipe has been specifically created to use only “cruelty free” ingredients (i.e. the recipe is created both from a culinary prospective and an animal rights perspective). I do not in any way mean to offend you by this comment and I truly hope that you will not interpret them as such. I am merely trying to provide information that you may not currently be aware of.

    • Reply November 9, 2017


      Hi Kathleen, The recipe is categorized as vegan because it’s vegan-optional. If you read the ingredients and the method, you can sub in maple syrup or agave if you are intending to make it vegan. I hope that helps!

  • Reply February 4, 2014


    I didn’t find this recipe during the holidays, so I made mine with miniature heart cookie cutters just in time for upcoming Valentine’s Day. They turned out fabulous and yummy too! Thank you for sharing!

    • Reply February 5, 2014


      So glad you liked them, Gina!

  • Reply October 19, 2017


    Hi! I’m excited to try these, I just have a few questions. The title says that it’s with honey and time but I don’t see time as one of the ingredients in the recipe. Where do you include it and how much? And what type of food do you normally eat this with? 🙂

    • Reply November 9, 2017


      Hi Kristen, I’m so sorry for the delay. I’m emailing you, as well. My sincere apologies for not listing the thyme in the title. Ugh. That was a mistake. I’m updating the recipe now. It’s supposed to be rosemary. If you want to try thyme, I’d try a tsp of fresh thyme leaves. You can eat them with anything– a stew or soup, eggs, or just as a snack with butter and honey. I hope that helps!

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