Fennel Currant Drop Biscuits

• 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.

quinoa flour, corn flour, xanthan gum, doubleacting baking powder, baking soda, salt, vegetable shortening, fennel seeds, currants, yogurt, extra virgin olive oil, light agave

Taken from www.epicurious.com/recipes/food/views/fennel-currant-drop-biscuits-379099 (may not work)