Although the ingredients in this recipe may seem unusual, I urge you to give it a try. With their Mediterranean notes of fennel and olive oil, these biscuits taste festive and exotic.
Recipe information
Yield
makes 12 biscuits
Ingredients
Preparation
Step 1
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Step 2
Whisk together the quinoa flour, corn flour, xanthan gum, baking powder, baking soda, and salt.
Step 3
Cut in the shortening, using a pastry blender or two knives, until you have a pea-sized crumb.
Step 4
Toss in 1 tablespoon of the fennel seeds and the currants.
Step 5
Combine the yogurt with 2 tablespoons of the olive oil and the agave nectar, and add to the flour mixture. Stir until just combined, making sure you incorporate the crumbs at the bottom of the bowl.
Step 6
With two large spoons, drop mounds of dough (about 1/4 cup each) about 1 1/2 inches apart on the baking sheet. You should be able to fit all 12 biscuits.
Step 7
Brush the tops of the biscuits with the remaining 2 tablespoons olive oil and sprinkle with the remaining 1 tablespoon fennel seeds.
Step 8
Bake in the center of the oven for 18 minutes, or until golden and aromatic. Transfer to a cooling rack. Serve warm.
