Buttermilk Biscuits with Flax, Turmeric & Pepper

Recipe type: Super Side Dishes

Main ingredient: Flax seed

Summary
This traditional buttermilk biscuit recipe is enhanced with ground flax seed, turmeric and freshly ground pepper. Curcumin in turmeric has molecules with the ability to interfere with the growth of certain types of cancer cells but it needs to be stabilized in oil before it can be absorbed by the body. The ground pepper allows the turmeric to be more readily absorbed into the body! Flax seed adds omega-3 and texture. The yellow colour adds interest to the plate. Consider cutting dough into different shapes (hearts, stars, squares). Rather than re-rolling the scraps, form them into fun shapes and bake. Freeze shapes uncooked on a baking tray until solid then transfer to a freezer container, this allows you to have biscuits on demand. Bake for only 1-2 minutes longer from frozen.

Ingredients
3 cups (750 mL) all purpose flour
1/4 cup (50 mL) freshly ground flax seed
4 tsp (20 mL) baking powder
1/4 tsp (1 mL) baking soda
1 tsp (5 mL) each: salt and freshly ground pepper
1/2 cup (125 mL) butter

1-1/2 cup (375 mL) buttermilk
1 tsp (5mL) olive oil
1 tsp (5 mL) turmeric

Directions
Preheat oven to 450F.
In a large bowl, combine flour, flax seed, baking powder, baking soda, salt and pepper; blend well.
Using pastry blender or two knives, cut in butter until consistency resembles coarse meal; make well in centre of mixture.
In 2 cup (500 mL) glass measure, whisk together buttermilk olive oil & turmeric; pour into well; stir with a fork just until a soft dough forms.
Turn onto floured surface; sprinkle lightly with flour.
Knead gently 10-12 times or until no longer sticky.
Roll or press dough to 1/2-inch (1.25 cm) thickness: cut into shapes with 2-inch (5 cm) floured cutters.
Place biscuits 2-inches (5 cm) apart on cookie sheet. (shapes can be frozen until solid at this point and transferred to storage container)
Bake for 10-14 minutes or until golden brown.