Nothing says, “I love you!” like hot, fresh, homemade biscuits. I could eat my weight in these right out of the oven smothered with melting butter and homemade dewberry jelly. But truth be told, any of them that are left after breakfast is over will disappear as the day goes on. My husband and sons enjoy eating them plain after they have cooled. It seems like there are a lot of trips through the kitchen that involve walking by the biscuit pan to grab “just one more.”
Before you begin, the flax meal will absorb room temperature liquids more quickly than cold ones. If you are in a hurry, you may want to warm the milk just a little in the microwave or in a pan on the stove top. It shouldn’t be hot – just knock the chill off of it.
Ingredients:
2 eggs (room temperature is best)
1 generous cup Daisy sour cream
1/3 cup sugar
1 tsp salt
1 cup milk
2 Tbsp cooking oil
1 cup golden flax meal
2 cups Bob’s Red Mill rice flour (white or brown)
1 Tbsp baking powder
1/4 tsp baking soda
1/4 tsp cream of tartar
2-4 Tbsp butter – divided
Preheat oven to 450 degrees. Place two 8- or 9-inch cast iron skillets in oven to preheat at the same time.
While oven is preheating, use a wire whisk to beat eggs, sour cream, sugar and salt in a large mixing bowl until completely smooth – no lumps at all. Add the next three ingredients, mix well and let stand for at least 15 minutes so that the flax meal has time to begin to absorb some of the liquid and thicken the mixture.
In a separate bowl, combine the flour, baking powder, baking soda and cream of tartar. Sift together with a whisk, fork or even your fingers to make sure that there are no lumps from the baking soda. Once the flax mixture has thickened, add the dry ingredients and mix well with a wooden spoon.
When the oven and the cast iron skillets are fully preheated to 450 degrees, carefully remove the skillets from the oven. Immediately place a pat of butter in each skillet (either 1 Tbsp in each or 2 Tbsp in each, depending on how buttery you like it). The butter should sizzle and begin to melt fairly quickly.
Tilt the pans from side to side or use a spatula to make sure that the bottoms are completely coated with melted butter.
Drop biscuit dough by heaping tablespoons into the pans, turning once to coat both sides with melted butter. You should get about eight or nine biscuits in each pan – 16-18 in all.
Place both skillets back in the oven and bake for 15 minutes. Biscuits should be golden brown on top when done. Remove pans from oven and serve biscuits piping hot with melted butter, jelly, honey, or sausage gravy.
Enjoy!