Nutty golden flax adds omega-3s, lignans, and fiber to these savory biscuits, perfect with any meal. Have them for breakfast with vegan butter and jam, pair them up with soup for lunch, or pass them in the bread basket at dinner.
Recipe information
Yield
makes 12 biscuits
Ingredients
Preparation
Step 1
Combine the rice milk and lemon juice. Let sit for about 20 minutes.
Step 2
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Step 3
In a large bowl, whisk together the flour mix, xanthan gum, baking powder, baking soda, and salt. Add the flax meal and mix well.
Step 4
Cut in the shortening, using a pastry blender, two knives, or your fingers, until you have a pea-sized crumb. Add the rice milk mixture, and stir until just combined, making sure you incorporate the crumbs at the bottom of the bowl.
Step 5
Flour a work surface lightly with a little gluten-free flour mix, and turn out the dough. Lightly flour your hands. Sprinkle the dough with a little flour mix.
Step 6
Gently pat the dough into a 1-inch-thick disk, pressing in any loose bits. Do not overhandle the dough.
Step 7
Use a 2 1/2-inch floured round biscuit cutter to cut out biscuits. Cut them as close together as possible. Transfer the biscuits to the baking sheet. Gather together the scraps, and repeat until you’ve used up all the dough.
Step 8
Brush the tops of the biscuits with the rice milk and oil mixture using a pastry brush.
Step 9
Bake in the center of the oven for 25 minutes, or until golden. Transfer to a cooling rack. Serve warm.
