Flaky caramelized onion and fennel biscuits from Cannelle et Vanille - Nourishing, Gluten-Free Recipes for Every Meal and Mood (page 139) by Aran Goyoaga

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute butter or dairy-free butter for cultured butter.

  • KNivia on March 16, 2026

    I have made this recipe many times and often I do have to add a bit more almond milk to the mass of dough to get it to come together. Today I doubled the recipe as I always do and I freeze 1/2 of the biscuits cut into their shapes raw. Then I just pull them out of the freezer frozen and bake them off as I need them. (Add 1-2 more minutes to baking time from frozen.) This recipe is also versatile in that you don’t have to add in any onion or fennel. I just made mine plain today so that if I’m serving them savory or with something sweet it doesn’t matter. But that combination of onion and fennel is absolutely delicious! I have also tried many different types of GF biscuits and this is by far the best!

  • Melyinoz on June 20, 2020

    I enjoyed the finished product, but my biscuits didn’t look like the photos in the book. I failed to get as much of a rise as the biscuits pictured in the book, and once again when using a baking recipe from this book my dough was dry. I think it could have something to do with the flours I am using. I should have added more liquid, but I didn’t, so that may account for the flatter biscuits. I also cooked them for the 18 minutes specified without checking them earlier which resulted in a, ahem, burnished colour. Photo attached.

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