Fennel Currant Drop Biscuits Recipe

Name: Fennel Currant Drop Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
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

Servings: persons

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

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups quinoa flour, 3/4 cup corn flour, 1/2 teaspoon xanthan gum, 2 teaspoons double-acting baking powder, and more.

Yes, Fennel Currant Drop Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fennel Currant Drop Biscuits

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