In a small bowl add 2 tbsp of flaxseeds and 4 tbsp of water. Sed aside for 5 minutes*. Pre-heat oven to 350F/175C. in a large bowl, sift in 2 cups of almond flour. If you don’t have a sifter, make sure there are no large clumps of flour. Add the baking powder, salt, couple cracks of pepper, onion and garlic powder, green onions, and mix well.
Add the melted butter onto the vegan flax eggs, mix well.
Pour the wet batter over the dry ingredients and use a spatula to mix well. Add the shredded cheese and mix until well incorporated.
Line a sheet tray with parchment paper and fill a ¼ cup measuring cup about ¾ full of dough. Form the dough into a ball and place it on the parchment paper. Repeat with the remaining dough, making sure they are not too close to each other. Bake for 20-23 minutes, or until golden brown and remove from oven.
Allow to cool for 15 minutes and enjoy!
Notes
Biscuits will keep in the fridge for 3 days or can be frozen for 2-3 months.