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    Home » Recipes » Biscuits

    Buckwheat Biscuits

    Published: May 14, 2021 · Modified: Jun 14, 2021 by Christine · This post may contain affiliate links · 16 Comments

    Jump to Recipe Jump to Video Print Recipe

    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.

    overhead shot of biscuits with jelly

    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.

    This post contains affiliate links. Affiliate links support Zest For Baking at no additional cost to you. I receive a commission if you choose to make a purchase through these links.

    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
    • Vegan
    • Easy to store
    • And they're still delicious even after they've been frozen
    close up of a bite out of a biscuit

    Baker's 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, 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

    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!

    close up of hand holding a biscuit

    How to make this recipe

    Prep ingredients

    side shot of ingredients on a counter

    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.

    Mix

    overhead shot of flours in a bowl

    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

    • overhead shot of cutting in butter
    • close up of buttery crumbs

    Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.

    Add sour cream and milk

    side shot of ball of dough

    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

    overhead shot of biscuits cut 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.

    Bake

    overhead shot of pan of biscuits

    Place them on the cookie sheet and bake for 15 minutes.

    FAQ's

    Why does the batter need 30 minutes to rest?

    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.

    What dairy free products work in this recipe?

    Forager sour cream, Earth Balance butter and unsweetened almond milk are excellent in this recipe.

    What's the best way to store these biscuits?

    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.

    What are some good serving ideas?

    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 recipes you may like!

    • Gluten Free Apple Cobbler: Dairy and Egg Free
    • Millet Biscuits (Gluten Free, Dairy Free)
    • Oat Flour Biscuits (Dairy Free)
    • Quick Gluten Free Chocolate Biscuits
    up close of buckwheat biscuits with jelly

    Buckwheat Biscuits

    One bite and you'd never guess these buckwheat biscuits are a 'free from' bread - grain free, gluten free and dairy free!
    4.50 from 6 votes
    Print Pin Rate
    Course: Appetizer, bread, Breakfast, Snack
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Rest time: 30 minutes
    Total Time: 1 hour
    Servings: 8 biscuits
    Calories: 267kcal
    Author: Christine

    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 dairy free butter cold
    • ¼ cup almond milk
    • 185 grams dairy free 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.
    • 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.

    Video

    Notes

    • 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.
     

    Nutrition

    Calories: 267kcal | Carbohydrates: 36g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 544mg | Potassium: 333mg | Fiber: 4g | Sugar: 3g | Calcium: 70mg | Iron: 2mg
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    Reader Interactions

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    Comments

    1. Joy

      May 14, 2021 at 1:43 pm

      can I use yogurt in place of sour cream?

      Reply
      • Christine

        May 15, 2021 at 4:29 pm

        Hi Joy,

        Yes! You sure can. Not a fat free variety though.

        ~Christine

        Reply
    2. Gwyneth

      May 15, 2021 at 12:58 am

      Can I make the buckwheat glutin free biscuits with dairy products. Proper sour cream, proper butter etc.

      Reply
      • Christine

        May 15, 2021 at 4:33 pm

        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

        Reply
    3. Irena

      May 15, 2021 at 1:25 am

      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!

      Reply
      • Christine

        May 15, 2021 at 4:33 pm

        Hi Irena,

        Oh that sounds lovely too! 🙂

        ~Christine

        Reply
    4. Barbara

      May 15, 2021 at 5:08 am

      5 stars
      Don't know what to make first with all your fascinating recipes. Will update as I make

      Reply
      • Christine

        May 15, 2021 at 4:35 pm

        Hi Barbara,

        Aw that makes my day 🙂

        Let me know if you have any questions about anything!

        ~Christine

        Reply
    5. Barbara Montoya

      May 15, 2021 at 2:51 pm

      this recipe s missing instructions regarding mixing in the wet ingredients.

      Reply
      • Christine

        May 15, 2021 at 4:37 pm

        Hi Barbara,

        Goodness - I've updated it. Thank you for mentioning it!

        ~Christine

        Reply
    6. Janeta

      May 15, 2021 at 3:49 pm

      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.

      Reply
      • Christine

        May 15, 2021 at 4:38 pm

        Hi Janeta,

        Thank you for mentioning that - I've updated it!

        And as for the texture, did you measure the ingredients by weight?

        ~Christine

        Reply
    7. janeta

      May 17, 2021 at 10:14 am

      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.

      Reply
      • Christine

        May 17, 2021 at 2:23 pm

        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

        Reply
    8. Janeta

      May 26, 2021 at 1:57 pm

      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.

      Reply
      • Christine

        May 31, 2021 at 9:23 am

        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

        Reply

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    Christine Brady.

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