1 3/4 cups Bob's Red Mill biscuit mix
1/4 cup cold butter substitute (we used Earth Balance soy free buttery spread)
1 Meyer lemon*
1/3 cup vanilla rice milk
Seeds of 1/2 pomegranate
1 Tbsp brown sugar
1/2 Tbsp olive oil
Preheat oven to 350F.
Cut butter substitute into biscuit mix in a large bowl.
Squeeze juice out of the lemon and add the juice to the mix (do not toss the lemon pulp/rind). Add milk and stir to combine evenly.
Dice lemon rind/pulp and mix with pomegranate seeds in a small bowl. Add th brown sugar and stir to coat.
Heat oil in small cast iron skillet over low heat. Add rind/seed/sugar mixture and simmer, stirring occasionally, until just caramelized.
Add to dough mixture and stir until evenly combined.
Using a large mixing spoon, scoop out ~2 1/2" balls, pressing them into the palm of your hand to form to make a well-formed clump. Drop onto greased cookie sheet.
Bake 20 minutes or until golden brown. Transfer to a wire rack to cool thoroughly.
* Meyer lemons are a cross between a lemon and a clementine and are therefore sweeter than another lemons. They also have a much thinner rind, allowing them to caramellize quickly and soften nicely in the oven.