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Classic Flaxseed Biscuits

Prep Time20 minutes
Cook Time20 minutes
Course: Bread, Dessert, Side Dish
Servings: 8

Ingredients

  • 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. Unsweetened Flax Milk (+more, if necessary) chilled

Instructions

  • 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.