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Biscuit quest, continued…


Over many months, I have continued to experiment with biscuits. The objective is to make a great biscuit, reasonably true to the Southern standard for good biscuits, but as low-carb as possible, with the lowest possible glycemic index. Flax seed, with which I started experimenting well over a year ago, is only part of the answer, I think. Flax seed, for all its health benefits, tends to make bread gummy if you use too much of it. So how might one counteract the gumminess of flax seed meal?

The best way I’ve found so far is to add soy flour. The caky characteristic of soy flour seems to counteract the gumminess of flax seed meal, giving the biscuit a very satisfactory texture, not only when served hot, but also when served cold.

Here are the proportions I’ve settled on for now, and the proportions I used for the biscuits in the photo above: 1 and 1/3 cup King Arthur whole wheat flour; 1/3 cup flax seed meal; and 1/2 cup soy flour. The biscuits are shortened with coconut oil. I used soy milk, clabbered with a teaspoon of vinegar.

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