Serves: 5
Total Calories: 296
Yield: 15 biscuits

1/2 cup chopped onion
1/2 cup chopped green pepper
1 tablespoon water
DRY INGREDIENTS
1 cup unbleached flour
1 cup whole wheat flour
1/2 cup cornmeal
2 tablespoons nutritional yeast
2 tablespoons granulated sweetener
1/2 teaspoon sage
1/2 teaspoon basil
1 tablespoon baking powder
1/2 teaspoon salt
LIQUID INGREDIENTS
3 tablespoons flax seed mixture (see glossary)
3 tablespoons canola oil
3/4 cup potato water or water

Preheat the oven to 375°F.

In a medium skillet, steam-fry the onions and green peppers in the 1 Tbsp water. Stir and cook until soft.

In a medium bowl, mix the dry ingredients.

Add the flax seed mixture, oil, and cooked onion and pepper to the dry ingredients, and mix well.

Add the potato water to the bowl, and mix until all water has been absorbed. Take the dough out of the bowl, and place on a lightly floured counter. Press out the dough with the palm of your hands. You may need to flour the top of the dough to prevent your hands from sticking.

Roll or press out ¹?? inch thick, and cut out biscuits using a 2³??-inch biscuit cutter. Place onto a cookie sheet, slightly touching, and bake for 15 minutes.

Nutritional Facts:

Serves: 5
Total Calories: 296
Calories from Fat: 72

More Recipes from the Soup's On! Cookbook:
Bagels
Pumpernickel Bagels
Barb's Apple Biscuits or Loaf
Breadsticks
Crackers
Oat Crackers
Dabo Kola
Herbed Focaccia
Melina's Herbed Biscuits
Potato Buns
Scones
Sesame Sticks