Gluten-Free Savory Herb Shortbread Biscuits

Name: Gluten-Free Savory Herb Shortbread Biscuits
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 1 tablespoon flaxseed meal; 4 tablespoons water, (divided); 1½ cups gluten-free all-purpose flour; ½ teaspoon kosher or fine sea salt; 1 teaspoon baking powder; 1 tablespoon minced fresh herbs ((I used thyme, rosemary, oregano, parsley, sage)); ½ cup butter or dairy-free butter ((I used Melt Organic plant-based butter)); ½ cup Parmesan cheese or vegan Parmesan cheese; Additional fresh herbs, for garnish ((optional))

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Prep Time: 25 minutes

Cook Time: 15 minutes

Total: 40 minutes

Servings: 13

Cost: $1.88 /serving

Author : Gina Fontana

bread

Ingredients

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1 tablespoon flaxseed meal4 tablespoons water, (divided)1½ cups gluten-free all-purpose flour½ teaspoon kosher or fine sea salt1 teaspoon baking powder1 tablespoon minced fresh herbs ((I used thyme, rosemary, oregano, parsley, sage))½ cup butter or dairy-free butter ((I used Melt Organic plant-based butter))½ cup Parmesan cheese or vegan Parmesan cheeseAdditional fresh herbs, for garnish ((optional))

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Instructions

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Step 1

In a small bowl, mix the flaxseed meal and 3 tablespoons (45 mL) water together to make a flax "egg." Let sit for 5 minutes to bind together.

Step 2

In a food processor/mixer (or by hand), whisk together the flour, salt, baking powder, and minced herbs. Add the butter, flax egg, cheese, and 1 tablespoon (15 mL) water and mix until a dough forms.

Step 3

Transfer the dough to plastic wrap and form into a ball/log and place in the freezer for about 15 minutes.

Step 4

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

Step 5

Roll out the dough to ¼-inch thickness. With a 7-inch round cookie/biscuit cutter, cut out biscuits and place on the baking sheet. Bake for 12-15 minutes. Garnish with more fresh herbs, as pictured, if desired.