Printable Buckwheat Biscuits Recipe Card
These buckwheat biscuits are so good that you might not miss the gluten or dairy! Feel free to print or save this recipe card for easy reference when shopping for recipes or making these biscuits.
Servings: 8 biscuits
Calories: 267kcal
Ingredients
- 320 grams buckwheat flour about 2 1/4 to 2 1/2 cups
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon granulated sugar
- 3/4 teaspoon salt
- 1/3 cup vegan butter cold
- 1/4 cup almond milk
- 185 grams vegan sour cream about 3/4 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 the mixture comes together.
- Wrap the dough in plastic wrap and chill for 30 minutes.
- Preheat the oven to 400 F.
- Lightly flour your work surface or put down a piece of parchment paper.
- Gently roll the dough out to 1 inch thick. Cut 2-inch circles with a floured cookie or biscuit cutter.
- Lump together any remaining dough. Repeat the previous two steps until you can no longer get any 1-inch-thick biscuits from the remaining dough.
- Place biscuits on a parchment-lined baking pan.
- Bake for 15 minutes.
- Transfer the biscuits to a cooling rack. Allow them to cool for a few minutes.
- Serve these biscuits with your favorite toppings. Butter and jelly are classic.
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
