2 Cups flour blend (I used Mama’s Coconut Blend)
4 tsp Baking powder (I make my own since most have cornstarch, see my other post for this recipe)
1 1/2 tsp ground flax meal
1 tsp sugar
1/2 tsp salt
1/4 tsp baking soda
3 Tbsp. unsalted butter, chilled and cut into cubes
3/4 cup Greek yogurt
1 large egg, lightly beaten
2 Tbsp.. sunflower oil (or oil of your choice)
2 tsp lime juice or lemon
Whisk flour, baking powder, flax, sugar, salt and baking soda in a large bowl until mixed thoroughly. Add butter to flour mixture and incorporating until just small pea size pieces remain. In a separate bowl, whisk together the yogurt, egg , oil, lemon or lime juice, then add to the flour mixture until incorporated.
Scrape out onto a piece of wax paper and allow to sit 15-30 minutes on the counter at room temperature.
Preheat oven to 450 degrees , the middle rack will be used for cooking.
Liberally grease a cast iron pan with olive oil, almost to the point of pooling on the bottom of the pan. This will help brown the bottom and give a crisp bottom.
Uncover the dough and scoop up the dough using a greased plastic spatula. Drop the dough into rounded drops onto the pan starting with the center. Spray your spatula with cooking spray or olive oil to help shape the biscuits into a more rounded shape.
Bake about 15 minutes until golden in color. Rotate the biscuits to give more uniform color. Usually I convection bake the biscuits for 2 additional minutes to give crispness and gold color. These definitely have the FLUFF factor.
Remove from oven and let cool in cast iron pan for 10-15 minutes before eating.