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Flaky Flaxseed Biscuits
Are you ready to learn how to make a wonderful compliment to any meal? One that you may have no idea is actually super simple to make? Let us introduce you to our Flaxseed Biscuits! Golden, flaky, structured but tender — you’ll be amazed just how fast these come together!
This recipe is our flaxseed-packed take on a classic southern biscuit, with similar properties to a slightly sweetened scone. Because if you’re going to have a biscuit, why not get some extra benefits from flaxseed!
The key to any biscuit or scone is cold ingredients. You can go as far as chilling your flour, but we think chilling your butter and flax beverage will be just fine! Make sure to preheat your oven, chill your ingredients, and have all over ingredients and surfaces prepped before you start bringing the dough together.
Another foundational step in making biscuits is “cutting the butter” into the flour. The goal is to break the butter into tiny pieces without warming it up too much. Each of these pieces will form a little pocket in the dough that helps create steam and a delicious flakey biscuit. You can use a pastry cutter or simply two knives to cut the butter over and over into tiny pieces. We find that using a medium cheese grater does the trick just fine and expedites the process so there’s less time and contact — preventing the butter from melting. If you find the butter sticking to your hands or grater, it may not be cold enough, or you can simply dust both in flour to create a small barrier.
We went all out flax with this recipe, but if your flax beverage is still in the mail and you want to try this recipe, you can always sub in buttermilk in a pinch. Similarly, other types of flour such as whole wheat or bread flour may work in a pinch, but know the dough will be a little more dense or tough than if you used all purpose flour. This is another reason you don’t want to spend too much time with the dough. If you press or knead the dough too long, your biscuits will likely not be as light and fluffy. Work the dough only enough to come together — a few excess crumbles won’t hurt.
This recipe makes a great classic flaxseed biscuit, or turn them into a delicious, easy dessert for your next gathering. We like to use these biscuits as a base to our Flaxseed Strawberry Shortcakes. The prep couldn’t be more simple. Use up your leftover biscuits by stacking them with Strawberry Flax Spread, freshly whipped cream or whipped topping, and fresh strawberries. Summertime perfection.
Some people may prefer cutting the biscuits directly on the pan and letting the excess dough bake all around the cut biscuits. This may require a slightly longer cooking time, but it does yield some tasty chef snacks if you’re waiting to share the cut biscuits!
You can make such a variety of meals and snacks with these biscuits — from breakfast sandwiches, to chicken biscuits, to complimenting your favorite local honey. Let us know how you enjoy your flaxseed biscuits by tagging us on social media @manitobamilling!
For even more breakfast recipes, check out all of our flaxseed recipe ideas here!
Classic Flaxseed Biscuits
- 1 ½ cups all-purpose flour (+more for dusting)
- ¼ cup Manitoba Milling Co. Whole-Milled Flaxseed
- 1 Tablespoon sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ cup 1 stick unsalted butter chilled
- ¼ cup Manitoba Milling Co. Flax Beverage (+more, if necessary) chilled
- Preheat oven to 400℉. Chill butter and flax beverage in freezer for ~20 minutes, until cold, but not frozen.
- In a large bowl, add flour, flaxseed, sugar, baking powder, salt, and baking soda. Stir until evenly distributed.
- Remove the butter from the freezer. Using a cheese grater, grate the cold butter over the flour mixture. Move quickly so the butter doesn’t soften too much.
- Use your hands to toss the flour and butter together, pressing your fingers together to break up large pieces of butter. Toss together until a crumbly mixture forms and there are no pieces of butter larger than a pea.
- Pour the flax beverage over the flour and butter mixture and gently stir to combine. Mix just until dough starts to come together. Dough may be slightly tacky but shouldn’t be gloopy or sticky. Add more flour or flax beverage a teaspoon at a time to achieve this texture.
- Dust a cutting board or clean surface with flour, then transfer dough from bowl to floured surface. Flour hands and top of dough, if necessary, and press together into one mass. If you see any streaks of liquid or flour mixture in the dough, you may need to knead it once or twice. To do this, fold the dough over on itself like a book and pat down. Be gentle, as you don’t want to make the dough too tough.
- Once the dough has come together, dust the top with flour and roll out until it’s 3/4” thick. Shape doesn’t matter.
- Use a glass or 2” round cutter to cut biscuit shapes.
- Transfer biscuits to a lined or greased pan, at least an inch apart.
- Brush tops of biscuits with a thin layer of extra flax milk and dust with sugar, if desired.
- Chill cut biscuits in freezer for at least 20 minutes before baking.
- Bake in a 400℉ oven for 20-25 minutes, or until edges and tops start to turn golden brown.
- Serve warm or allow to cool and store in an airtight container at room temperature for up to two days.