By Zest for Baking
They're straight buckwheat flour too - no starches or other flours included. Plus they've got the added bonus of being grain-free too.
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!)
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.
PREP THE INGREDIENTS
Use a large bowl to add the ingredients, then mix with a spoon to combine the flour, baking powder, baking soda, sugar and salt.
Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
After adding the sour cream and milk, give it a few good stirs - the mixture should come together and form up nicely.
After a 30 minute rest time, use a rolling pin and give the dough just a couple rolls.