Step 1

Preheat oven to 350F (180C). Line a large baking sheet with parchment paper.

Step 2

In a large mixing bowl, whisk the millet flour, flaxseed meal, baking powder, and optional (but recommended) salt until blended.

Step 3

Add the nondairy milk to the dry ingredients. Stir until completely blended. The mixture will be very loose upon initial mixing. Let stand for about 2 minutes to thicken.

Step 4

Using a large spring-loaded scoop or a 1/2 cup dry measuring cup, portion out eight equal mounds of dough, spacing about 3 inches apart on the prepared baking sheet.

Step 5

Bake the biscuits for 18 to 22 minutes until light golden brown (the bottoms will be a deeper golden brown) and a toothpick inserted in the center of a biscuit comes out clean.

Step 6

Remove the biscuits from the oven. Transfer the biscuits to a cooling rack and serve warm, or cool completely.