2 cups AP flour
2 tablespoons brown sugar
4 teaspoon baking powder
1/2 teaspoon salt
1/2 cups shortening
1/4 cups ground flaxseed
1 cups grated carrot
2 teaspoons Salt-free herb and spice seasoning
1 egg, beaten
2/3 cups milk, 2%
Preheat oven to 450°F. In a large mixing bowl, sift together flour, sugar, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in flax, carrot and seasoning. Combine egg and milk; add to the flour mixture all at once. Stir until dough forms a ball. Turn out onto a lightly floured surface. Knead gently 20 times. Roll dough to a 3/4 inch thickness. Cut straight down with a 2 inch floured cookie cutter. Place 1 inch apart on ungreased baking sheet. Bake 10 to 14 minutes or until golden brown.
Yields 18 biscuits.