Fennel Currant Drop Biscuits

Name: Fennel Currant Drop Biscuits
Ingredients: 1 1/2 cups quinoa flour; 3/4 cup corn flour; 1/2 teaspoon xanthan gum; 2 teaspoons double-acting baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 1/2 cup dairy-free, soy-free vegetable shortening, chilled; 2 tablespoons fennel seeds; 1/2 cup currants; 1 cup plain or vanilla vegan yogurt; 1/4 cup extra virgin olive oil; 1 tablespoon light agave nectar

12 ingredients

13 steps

Ingredients

1 1/2 cups quinoa flour
3/4 cup corn flour
1/2 teaspoon xanthan gum
2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup dairy-free, soy-free vegetable shortening, chilled
2 tablespoons fennel seeds
1/2 cup currants
1 cup plain or vanilla vegan yogurt
1/4 cup extra virgin olive oil
1 tablespoon light agave nectar

Directions

1

Preheat the oven to 375F.
2

Line a baking sheet with parchment paper.
3

Whisk together the quinoa flour, corn flour, xanthan gum, baking powder, baking soda, and salt.
4

Cut in the shortening, using a pastry blender or two knives, until you have a pea-sized crumb.
5

Toss in 1 tablespoon of the fennel seeds and the currants.
6

Combine the yogurt with 2 tablespoons of the olive oil and the agave nectar, and add to the flour mixture.
7

Stir until just combined, making sure you incorporate the crumbs at the bottom of the bowl.
8

With two large spoons, drop mounds of dough (about 1/4 cup each) about 1 1/2 inches apart on the baking sheet.
9

You should be able to fit all 12 biscuits.
10

Brush the tops of the biscuits with the remaining 2 tablespoons olive oil and sprinkle with the remaining 1 tablespoon fennel seeds.
11

Bake in the center of the oven for 18 minutes, or until golden and aromatic.
12

Transfer to a cooling rack.
13

Serve warm.