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 gluten free and 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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Buckwheat Biscuit Recipe at a Glance
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, this easy recipe is also:
- Simple to prep - there's just 8 ingredients!
- Dairy free
- Vegan
- Easy to store
- And they're still delicious even after they've been frozen
Ingredients & Substitutions
The simple ingredients list includes many ingredients you'll likely have on hand. You'll want to bring all ingredients (except butter and sour cream) to room temperature. And weigh the flour and sour cream so it's the right amount.
- Light buckwheat flour - I recommend the variety and brand of buckwheat flour here. I would not recommend substituting the buckwheat flour but if you want another type of biscuit, check out these millet biscuits.
- Baking powder - Baking powder is an essential ingredient and cannot be substituted.
- Baking soda - Baking soda is also an essential ingredient and, like the baking powder, functions as a base for the sour cream to react and rise.
- Granulated sugar - The sugar is not enough to make the biscuits sweet. It can be substituted with coconut sugar or Swerve sweetener. Liquid sweeteners like honey or maple syrup are not recommended as they would negatively change the consistency of the dough.
- Salt - The salt may be cut down to ¼ teaspoon salt if desired.
- Vegan butter - The Earth Balance brand of vegan butter was used in this recipe. Regular, unsalted butter may be substituted, but other substitutes like coconut oil have not been tested.
- Almond milk - Use unsweetened almond milk or another dairy free milk like oat milk or coconut milk may be used as well.
- Vegan sour cream - Vegan sour cream acts as an acid so the baking soda and baking powder will react and rise. Dairy free, cold buttermilk may be substituted for the sour cream.
Exact measurements and instructions for making these buckwheat flour biscuits are in the recipe card below.
How to Make Buckwheat Biscuits
Step One: Use a large bowl and mix the dry ingredients - flour, baking powder, baking soda, sugar and salt.
Step Two: Using a pastry blender, cut in the cold butter.
Step Three: The mixture should resemble coarse crumbs with small pieces of butter still visible.
Step Four: Mix in the wet ingredients - almond milk and sour cream - using a large spoon, until the dough forms. Cover the dough with plastic wrap and place in the refrigerator to chill for 30 minutes.
Step Five: Place chilled dough on a very lightly floured surface and roll to one inch thickness. Cut each biscuit using a 2-inch biscuit cutter.
Step Six: Place biscuits on a prepared baking sheet lined with parchment paper.
Step Seven: Bake for 12-15 minutes or until the tops get a touch of golden brown. Cool on a wire rack for a few minutes before serving.
Storage & Make-Ahead
There are a few options for storing these biscuits, both unbaked and baked.
Unbaked biscuit dough: The biscuit dough can be made up to the point of forming the dough in the bowl. Instead of rolling it out, place the dough in plastic wrap and refrigerate it for up to 2 days. Remove from the refrigerator, let warm for 20 minutes, then roll and bake as directed.
Baked biscuits: Baked biscuits should be stored in an airtight container. They will last up to 2 days at room temperature. Any longer than that and they should be frozen for longer storage. Frozen biscuits can be defrosted for 30 seconds to 1 minute in the microwave.
Variations on Buckwheat Flour Biscuits
These biscuits can be made with different methods or in different shapes.
Mixing the dough: Instead of using a pastry cutter, you can use a food processor to cut in the butter. Then proceed as directed in the recipe with mixing in the almond milk and sour cream.
Drop biscuits: If you'd like to make drop biscuits instead of biscuit-cut, round biscuits, use a large spoon to spoon the dough onto the baking pan. Bake for an extra minute or two.
Serving Ideas
Buckwheat biscuits are amazing on their own, but here are some other ideas for serving them:
- Use a smear of vegan butter
- Add your favorite jam or jelly
- Serve honey on the side
- Make breakfast sandwiches out of them
- Serve them alongside this breakfast casserole
- Use them in gluten free strawberry shortcakes
- Use them for this gluten free biscuits and gravy recipe
Pro Tips
For the absolute best biscuits, follow these quick and easy tips...
Room temperature ingredients - make sure the flour, baking soda, baking powder, salt, sugar, and milk 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
- Earth Balance vegan butter
- Forager dairy free sour cream
- Almond milk
- Rolling pin
- Insulated baking pans
- 2 inch round cookie cutter
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!
FAQs & Troubleshooting
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 an airtight container 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:
Strawberry preserves
Grape jelly
Peanut butter and bananas
Toasted with jelly
Biscuits and gravy
Strawberry shortcakes
Breakfast sandwiches
Tuna salad
Chicken salad
Nutella
Practically anything!
Other Biscuit Recipes
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Recipe
Buckwheat Biscuits Recipe: Easy & Gluten Free
Ingredients
- 320 grams buckwheat flour about 2 cups
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon granulated sugar
- ¾ teaspoon salt
- ⅓ cup vegan butter cold
- ¼ cup almond milk
- 185 grams vegan sour cream about ¾ cup
Instructions
- 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.
- Wrap dough in plastic wrap and chill 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 or biscuit cutter.
- Place on a parchment lined baking pan.
- Bake for 15 minutes.
- Let cool for a few minutes then serve.
Video
Notes
- Make sure ingredients are at room temperature, except butter and sour cream which should be cold.
- Weigh the flour for the best texture and best tasting biscuits.
- Roll the biscuit dough to 1 inch thick.
- Bake for about 15 minutes.
Nutrition
Original pictures (modified for size):
Joy
can I use yogurt in place of sour cream?
Christine
Hi Joy,
Yes! You sure can. Not a fat free variety though.
~Christine
Gwyneth
Can I make the buckwheat glutin free biscuits with dairy products. Proper sour cream, proper butter etc.
Christine
Hi Gwyneth,
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!
~Christine
Irena
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!
Christine
Hi Irena,
Oh that sounds lovely too! 🙂
~Christine
Barbara
Don't know what to make first with all your fascinating recipes. Will update as I make
Christine
Hi Barbara,
Aw that makes my day 🙂
Let me know if you have any questions about anything!
~Christine
Barbara Montoya
this recipe s missing instructions regarding mixing in the wet ingredients.
Christine
Hi Barbara,
Goodness - I've updated it. Thank you for mentioning it!
~Christine
Janeta
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.
Christine
Hi Janeta,
Thank you for mentioning that - I've updated it!
And as for the texture, did you measure the ingredients by weight?
~Christine
janeta
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.
Christine
Hi Janeta,
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.
~Christine
Janeta
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.
Christine
Hi Janeta,
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!
Christine