For the Cornmeal Biscuits:
Preheat the oven to 400ºF. Combine the plant milk and vinegar in a measuring cup, stir and set aside to curdle. In a small bowl, combine the melted vegan butter and garlic powder, set aside.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt and baking soda. Using a cheese grater, grate in the cold vegan butter, mixing until dispersed and some pieces a bit bigger than peas remain. Pour in the plant milk, and stir with a fork just until the batter comes together – do not over stir. Lightly flour the work surface, and dump the batter out. Using your hands (not a rolling pin) pat out the dough into an 11″x 7″ rectangle. Starting on a short end, fold 1/3 of the dough onto itself, and the remaining 1/3 of the dough over the top, just like folding a letter. Pat down into a rectangle again, repeating this 2 more times. Pat the dough out into a 1″ thick rectangle and cut into 12 biscuits with a sharp, floured knife.
Once the oven is preheated, place the biscuits onto the hot chili, brush them with the melted vegan butter and garlic. Place the skillet on foil or a catch tray for any boil over. Bake uncovered for 20-25 minutes, until the biscuits are cooked through and golden. Enjoy!