I can already hear you asking me what’s not to love about those fluffy, buttery, scrumptious white biscuits that your mama–or certainly someone’s mama, or Red Lobster, or whoever–makes oh so well. I’m not arguing! They certainly have a time and a place. But in the era of the breakfast sandwich (which I admit, also has a time and place), we seem to have forgotten that there is more than one way to bake a biscuit. So try these on for size. Their composition is dense, not fluffy; their texture crumbly, not doughy; they have a grainy mouth feel and a sweet, earthy flavour… and yet, they are just delightful eaten straight out of the oven with a little butter (vegan, if that’s your thang) and sweetener of your choice, or dunked into a hot soup.
These little guys are best eaten the day they’re made, which is perfect since they only make a small batch. But the best thing about these biscuits, is just how quick they are to whip up. In 30 minutes, you can have fresh bread at the ready, and who doesn’t love that as the weather continues to dip down below freezing? As the days become shorter and the days colder, bring something new to your dining table, and get your biscuit on.
- 1 cup millet flour, spooned and levelled
- 1/3 cup cornmeal
- 1/4 cup ground flax seed
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1/2 tsp, finely chopped fresh rosemary, optional
- 1/3 cup almond milk
- 2 tbsp olive oil, plus more for brushing the biscuits
- 1 tbsp organic honey (or sub maple syrup or agave if you want it to be vegan)
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a small bowl, whisk together the millet flour, cornmeal, flax, baking powder, salt, and rosemary, if using.
- In a medium bowl, whisk together the almond milk, olive oil, and honey (or maple syrup or agave) until combined.
- Add the dry mixture to the wet mixture and stir gently with a wooden spoon until just combined.
- Tun the dough onto a clean countertop and begin to gently shape it into a rectangle. You don’t want to work the dough too much because it will dry out. Roll it out with a rolling pin so that it gets to be about 1/2 – 3/4-inch in thickness. Cut out 8 biscuits with a small round biscuit or cookie cutter. You may need to reshape the dough and start again once you’ve cut several out.
- Place the biscuits on the cookie sheet and bake in the oven for 12 minutes, or until slightly golden and just firm to the touch.