Ingredients
- 1.5 cups gluten-free flour
- 1/2 cup Melt Organic plant-based butter
- 1 tbsp water
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tbsp fresh herbs (I used 1/2 tbsp thyme, 1 small sprig rosemary, 1 tbsp oregano, 1 tbsp parsley, 3 leaves sage)
- 1 flax egg (1 tbsp flaxseed meal + 3 tbsp water)
- 1/2 cup vegan parmesan cheese
- Garnish (optional)
- more fresh herbs (see notes)
Instructions
- In a small bowl mix the flax meal and water together to make a flax “egg”. Let sit for 5 minutes to bind together
- In your food processor/mixer (or by hand), whisk together the flour, salt, baking powder, and minced herbs
- Add the butter, flax egg, parmesan cheese, and water until dough forms
- Transfer the dough to plastic/cling wrap and form into a ball/log and place in the freezer for about 15 minutes
- Preheat your oven to 350 degrees
- Roll out the dough to 1/4-inch thickness
- With a 7-inch round cookie/biscuit cutter, cut out your biscuits and place on a parchment lined baking sheet
- Bake for 12-15 minutes
- Option to garnish with more fresh herbs as picture
