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Millet-Currant Biscuits, GF and Vegan

These millet-currant biscuits are light and savory with just a little sweetness from the currants. They can go with both sweet or savory dishes. And they are quick and easy to mix up in the food processor or by hand.
Course Side Dish, Snack
Cuisine American
Keyword baking mix, biscuit, currant-sweetened, dairy-free, easy biscuit, food processor, Gluten-free, millet, vegan
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24 small biscuits
Author Beth Allingham


  • 2 ½ cups Bob's Red Mill or King Arthur 1:1 gluten-free baking mix plus 2 tablespoons for dusting hands
  • 1 cup millet flour
  • ¼ teaspoon xanthan gum just enough for the millet flour, as the baking mix has some
  • 1/2 teaspoon pink sea salt
  • 1 tablespoon GF baking powder
  • 9 tablespoons coconut oil at cool room temperature
  • 1 1/4 cups hemp coconut or other preferred non-dairy milk and one tablespoon apple cider vinegar stirred together to make non-dairy buttermilk
  • 1 1/2 tablespoons ground flaxseed plus 3 tablespoons water
  • 3/4 cup currants


  • Preheat oven to 400 degrees F.
  • Place all the dry ingredients together in the food processor and pulse until mixed. 
  • Drop in the coconut oil by spoonfuls around the food processor bowl, and pulse until the coconut oil is chopped into pieces the size of peas. As long as the coconut oil isn't too cold, the mixing happens quickly.
  • Pour in the butter”milk” and then the flax eggs and pulse until the dough gathers together in a ball. It will be slightly sticky. 
  • If needed, use the extra Red Mill baking mix to dust your hands before removing the dough from the food processor bowl and placing into a mixing bowl. Fold in the currants until evenly distributed.
  • Scoop the dough out to form approximately 1 to 1½-inch balls. I use an ice cream scoop for this, then roll the balls in my hands.
  • Place balls of dough on parchment paper on a baking sheet and flatten slightly or leave round depending on your preference. 
  • Bake for 12-15 min at sea level; at high altitude bake for 20 minutes. If your dough was very sticky, aim to bake for the longer time. 
  • Biscuits will brown very slightly on the top and more so on the bottoms. The outside will be crisp and a biscuit will give just a little when pressed in the center.