Potato-Rye Griddle Biscuits

• 1 cup rye flour
• 3/4 cup unbleached white flour
• 2 tablespoons ground flaxseeds
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon caraway seeds, optional
• 1 cup well-mashed cooked potato
• 1/4 cup rice milk, or as needed
• 3 tablespoons olive oil

1. Combine the first 5 (dry) ingredients plus the optional caraway seeds in a mixing bowl and stir together.
2. Make a well in the center and add the mashed potato, rice milk, and oil.
3. Work together, first with a spoon and then with your hands, adding just enough rice milk to form a smooth, soft dough.
4. Add just a bit more flour if the dough seems too sticky to handle.
5. Divide the dough into 3 or 4 parts and roll each out to 1/4-inch thickness on a floured board.
6. Cut the dough into 2-inch rounds with a cookie cutter or the rim of a glass.
7. Knead together the leftover dough, roll out, and cut until all the dough has been used up.
8. Heat a griddle or large nonstick skillet that has been sprayed with cooking oil spray.
9. Cook each round over medium heat for 5 to 7 minutes on each side, or until golden.
10. Serve warm.
11. Per biscuit:
12. Calories: 77
13. Total fat: 3g
14. Protein: 2g
15. Fiber: 1g
16. Carbohydrate: 11g
17. Cholesterol: 0mg
18. Sodium: 160mg

rye flour, unbleached white flour, ground flaxseeds, baking powder, salt, caraway seeds, wellmashed cooked potato, rice milk, olive oil

Taken from www.epicurious.com/recipes/food/views/potato-rye-griddle-biscuits-379003 (may not work)