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This recipe comes from our guide to egg-free vegan baking.
“For a savory option, we often serve these biscuits with soup and salad for lunch,” says Ananda Johnson, executive chef of Dancing Spirit Ranch. “They are always a hit. Gluten-free and Paleo folks enjoy them too.”
Preheat oven to 350 and line a baking sheet with parchment paper. Sift the tapioca flour and the baking soda into a large bowl. Add the almond flour, salt, and herbs de Provence and whisk to combine.
Slice the butter into 1 Tbsp pats. Add the pats of butter to the bowl with the dry ingredients. Using a pastry cutter or two knives, cut the fat into the dough until there are pill-sized lumps throughout. You can also use your hands to crumble it together.
Carefully fold the flax eggs into the dough with a spatula, pouring in about 1/3 of the flax eggs at a time.
Using a serving spoon, scoop the dough onto the prepared baking sheet in 2-inch mounds, placed 2-3 in apart.
Bake for 15 mins, or until golden brown. Let the biscuits cool on the baking sheet for 10 minutes before serving.