If you're a fan of tender, light textured biscuits, you will absolutely love these buckwheat biscuits. They're straight buckwheat flour too - no starches or other flours included. Plus they've got the added bonus of being grain-free too.
Don't let the cracked top fool you, these biscuits have a great, high rising texture, a nice interior that's the ideal balance between pull-apart and firm and are just 8 ingredients! They are as good toasted as they are fresh. And if you like these regular gluten free biscuits and these almond biscuits, you'll definitely love these too.
I use buckwheat flour quite often in recipes. It's a wonderful grain alternative that's naturally gluten free and hearty enough to offer a nice consistency to baked goods without being too heavy. As with other flours, there is a flavor to buckwheat - the best way to describe it is a bit wheat-y, but with an earthy undertone. It's wonderful in a variety of recipes, from pancakes to breads - keep in mind, whatever you're baking, whether sweet or savory, using buckwheat flour will result in some of the best textured baked goods.
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Why this recipe is the Best!
From flavor to level of difficulty, this recipe is a true winner! It's naturally gluten free and even grain free too (yes, buckwheat is actually a seed!). Besides that, it's also:
- Simple to prep - there's just 8 ingredients!
- Dairy free
- Easy to store
- And they're still delicious even after they've been frozen
For the absolute best biscuits, follow these quick and easy tips...
Room temperature ingredients - make sure the flour, baking soda, baking powder, salt, sugar, milk and sour cream are between 70-80 F. The butter can be cold as it will get cut into the flour mixture anyway. But the other ingredients should not be straight from the refrigerator, they need time to warm so they blend and mix better.
Measure by weight - a digital scale like this one is a very worthwhile investment in your baking. It will ensure you have the exact amount of ingredients (especially flours) in your recipe. Because a cup of flour can actually be a lot more or a lot less depending on the measuring cup.
Brands make a difference - in this recipe I use, and recommend, the following brands:
Bouchard Family Farms Light Buckwheat Flour
Other brands may work, but this is what the recipe was tested with.
Roll gently - for a high rising biscuit, keep a light hand on the rolling pin. It may be tempting to roll the dough out, but make sure it's an inch thick otherwise you won't have tall biscuits.
The tops may get cracked - and that's ok. They taste amazing!
How to make this recipe
Great news on this recipe - it has a nice and short ingredients list. You'll want to bring all ingredients (except butter) to room temperature. And weigh the flour and sour cream so it's the right amount.
Use a large bowl to add the ingredients, then mix with a spoon to combine the flour, baking powder, baking soda, sugar and salt.
Cut in the butter
Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
Add sour cream and milk
After adding the sour cream and milk, give it a few good stirs - the mixture should come together and form up nicely.
Let it rest then roll it out
After a 30 minute rest time, use a rolling pin and give the dough just a couple rolls. Make sure it stays about 1 inch thick. Then use a cookie or biscuit cutter to cut out 2 inch round biscuits.
Place them on the cookie sheet and bake for 15 minutes.
The simple answer is it helps them rise higher and prevents them from being too dense. But the more complete answer has to do with hydrating the flour. This rest time gives the batter time to bring the flours and the liquids together to fully balance out the bread, or in this case, biscuits.
Forager sour cream, Earth Balance butter and unsweetened almond milk are excellent in this recipe.
These can be stored in a sealed plastic bag at room temperature for 2 days. Any longer than that and they would need to be frozen for longer storage.
Besides with a spread of butter, these biscuits would be excellent with:
Peanut butter and bananas
Toasted with jelly
Biscuits and gravy
Other recipes you may like!
- 320 grams buckwheat flour about 2 cups
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon granulated sugar
- ¾ teaspoon salt
- ⅓ cup dairy free butter cold
- ¼ cup almond milk
- 185 grams dairy free sour cream about ¾ cup
- In a large bowl, mix flour, baking powder, baking soda, sugar and salt.
- Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
- Add in the almond milk and sour cream and stir with a sturdy spoon until mixture comes together.
- Set dough aside to rest for 30 minutes.
- Preheat the oven to 400 F.
- Lightly flour a surface to roll out the dough.
- Gently roll the dough out to 1 inch thick. Cut 2 inch circles with a floured cookie cutter.
- Place on a parchment lined baking pan.
- Bake for 15 minutes.
- Let cool for a few minutes then serve.
- Make sure ingredients are at room temperature, except butter which should be cold.
- Weigh the flour for the best texture and best tasting biscuits.
- Only roll till the biscuit dough is 1 inch thick.
- Bake for about 15 minutes.
can I use yogurt in place of sour cream?
Yes! You sure can. Not a fat free variety though.
Can I make the buckwheat glutin free biscuits with dairy products. Proper sour cream, proper butter etc.
Absolutely. Regular butter and sour cream can definitely be used. Just follow the recipe as instructed!
Thanks for asking, let me know how else I can help!
Buckwheat flour is my favourite to make biscuits. I make them thin and crunchy, in both options with butter and sour cream and coconut flour for dairy free. Thanks for sharing!
Oh that sounds lovely too! 🙂
Don't know what to make first with all your fascinating recipes. Will update as I make
Aw that makes my day 🙂
Let me know if you have any questions about anything!
this recipe s missing instructions regarding mixing in the wet ingredients.
Goodness - I've updated it. Thank you for mentioning it!
1. Note that in the step-by-step directions, the step about adding the milk and sour cream is missing.
2. Also, I measured very carefully, but the dough at the resting stage was very, very dry and wasn't coming together. So, I added 1/8c.+ liquid. Came together better, but very dense.
Thank you for mentioning that - I've updated it!
And as for the texture, did you measure the ingredients by weight?
yes, I did - in fact, I had recently bought a scale and have been measuring ingredients!
Oddly, I was surprised that the 320g of buckwheat flour had MORE volume than I thought -- not the ~2 cups, but 2-1/4 cups. I probably needed to add 1/2c milk rather than the 1/4c. milk. Ended up dense and chewy.
It varies so much with cups - I've had variations even among my own cups! That's interesting about the texture, other than maybe altitude or brand of flour, that really stumps me. I'll put this recipe on my radar to do a video on to see if our steps match up.
One more thought... maybe there's a difference in buckwheat flours. Mine was a browner color, not the dark yellowish color as in your photos. Thanks for taking the time.
That is absolutely a possibility. I aim to use readily available flours in my recipes, this brand is on Amazon and baked goods really turn out well with it.
Hope that helps!