Doughy Biscuits

debodun

debodun

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Location
way upstate in New York, USA
I bought a small bag of flaxseed meal and thought I could add some to my drop biscuits to put some extra nutrition in them. I mixed the dough as usual (1 cup baking mix, 1/2 cup flax, a pinch of salt, some garlic powder and enough milk to bind) and dropped spoonfuls on the baking sheet, baked 10 minutes at 450°F. They had an awful texture - like they were only half-baked. Is there a trick to using flaxseed meal or a way to get the biscuits less doughy with the flax meal?
 

Should they maybe have baked a little longer or maybe a little less milk, instead of the flaxseed being the problem?
 
I followed the recipe I usually use that works, except I substituted 1/2 cup of flax meal for 1/2 cup baking mix. They were very brown on the bottom, just doughy inside.
 

Oh ok, yeah if the only difference was the flaxseed, I guess that's the culprit.
I've never baked with flaxseed, I wouldn't have guessed it would make them doughier, I would think drier, if anything. I'll have to research that one.
 
I usually add flaxseeds to baked items, biscuits, cakes, and cookies. I grind the flax seeds in the blender (which would be the same as your flax meal.)
I think that a half cup of flax is a lot for just one cup of flour.
I usually add something like one cup of almond meal, 1/2 cup flax, 1/4 cup chia seeds (both ground in blender cup), 1/4 cup psyllium husks , and then a little extra baking powder to the recipe.
I use a regular size box of either cake or cookie mix, and for biscuits, it would be at least 2 cups of self-rising flour.
I bake at a lower temp (usually about 350) for a little longer time, until everything seems to be done.
Flax seed has a lot of oil, so it does make things heavier, so you can’t use too much in the recipe. Next time, maybe try 1/4 cup of flax, and a little more flour instead, and see how that turns out.
 
Flaxseed is packed with natural oils and when it reacts with moisture it produces a gel similar to the gel off an oloe plant. Flaxseed meal is far too rich and heavy to substitute like you have.
It will through off a recipe where it hasn’t been intentionally incorporated into it so would definitely make a regular recipe much doughier. Is there such a word? :laugh:

My suggestion is that you pick a recipe which already has flaxseed in it instead of trying to modify your own.
Ive had plenty of baking disasters learning how to bake gluten free.

You have interesting question
 

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