I had a long list of things to do.. as usual, but wasn't inspired to do any of them. Maybe because it's a single digit outside. It's warmer in my freezer. I felt antsy to eat something new.. and all I have in my fridge is chicken broth, zucchini, parsley (that I always forget to add to the chicken broth), and friend's leftover booze from New Years Eve. So... the time for experimentation was upon me - and I got started.
Makes 2 dozen biscuits.
2 cups gf flour
2 tbsp sesame seeds
1 tbsp poppy seeds
1 big onion, diced
4 big pinches of dried dill (add whatever herbs are your favorite! And don't be shy with the amount!)
1 tsp garlic powder
1/3 cup + 3 tbsp grape seed oil
1 tbsp lemon juice
1/4 cup warm water
1/2 tsp baking soda
1 1/2 tsp baking powder
3/4 tsp salt (I think they need more salt... I'd add another 1/2 tsp)
Step 1. Mix flour, seeds, onion, spices.
Step 2. Then add oil, mix. Then lemon juice and water, mix. At this point it will be a sticky mess.
Step 3. Once combined, add the baking soda, baking powder, and salt and fold over and over until one big ball of dough. Add more flour if you just can't stand how sticky it is.
Step 4. Put some extra flour on a side dish.. this is for your hands, so you can handle the dough.
Make balls about 1 1/2 inches in diameter.. then flatten the balls on a parchment paper covered cookie sheet, with your floured fingers. They should be between 2 and 3 inches across.
Step 5. Bake at 325 for 35 minutes. Everyone's oven is different.. unless you have an oven thermometer, so check them and put them back, close to the heat if you want them to be darker, crispier biscuits.
Step 6. Enjoy your vegan, gluten free biscuits!
Leave 'em in 5 more minutes, or move them to the rack closer to the heat source for a crispier outside.