Gluten-Free Savory Herb Shortbread Biscuits

4 from 10 votes

Prep Time25 mins

Cook Time15 mins

Freeze time15 mins

Total Time40 mins

Course: Side Dish

Cuisine: American

Servings: biscuits

Calories: 127kcal

1 tablespoon flaxseed meal
4 tablespoons water, divided
1½ cups gluten-free all-purpose flour
½ teaspoon kosher or fine sea salt
1 teaspoon baking powder
1 tablespoon minced fresh herbs (I used thyme, rosemary, oregano, parsley, sage)
½ cup butter or dairy-free butter (I used Melt Organic plant-based butter)
½ cup Parmesan cheese or vegan Parmesan cheese
Additional fresh herbs, for garnish (optional)

In a small bowl, mix the flaxseed meal and 3 tablespoons (45 mL) water together to make a flax "egg." Let sit for 5 minutes to bind together.
In a food processor/mixer (or by hand), whisk together the flour, salt, baking powder, and minced herbs. Add the butter, flax egg, cheese, and 1 tablespoon (15 mL) water and mix until a dough forms.
Transfer the dough to plastic wrap and form into a ball/log and place in the freezer for about 15 minutes.
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Roll out the dough to ¼-inch thickness. With a 7-inch round cookie/biscuit cutter, cut out biscuits and place on the baking sheet. Bake for 12-15 minutes. Garnish with more fresh herbs, as pictured, if desired.