Flaxseed Shortcake

Directions

1. Sift the sugar, flaxseed, flour, salt, and baking powder into a large bowl. Mix with a fork to combine. Cut the butter into the flour mixture with a pastry cutter or a fork until the largest pieces of butter are the size of peas. (Or pulse several times in a food processor.) Combine the vanilla and cream in a liquid measure. Make a well in the center of the flour and and pour the cream into the well. Mix with a fork until the dough is evenly moistened and just combined; it should look shaggy and still feel a little dry. Knead gently by hand five or six times to create a loose ball.
2. Turn the dough out onto a lightly floured surface and pat it into an 8-inch square, 3/4 to 1 inch thick. Transfer the dough to a baking sheet lined with silpat or parchment paper, cover with plastic and chill for 20 minutes in the refrigerator. Heat the oven to 425ºF. Remove the dough from refrigerator. Cut the dough into 9 even squares and spread them about 2 inches apart from each other on the baking sheet. Bake until the biscuits are golden brown, 18 to 20 minutes.