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4.58
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7
votes
Buckwheat Biscuits Recipe: Easy & Gluten Free
One bite and you'd never guess these buckwheat biscuits are a 'free from' bread - grain free, gluten free and dairy free!
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Chill time
30
minutes
mins
Total Time
1
hour
hr
Course:
Appetizer, bread, Breakfast, Snack
Cuisine:
American
Diet:
Gluten Free, Low Calorie
Servings:
8
biscuits
Calories:
267
kcal
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
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
Calories:
267
kcal
|
Carbohydrates:
36
g
|
Protein:
6
g
|
Fat:
12
g
|
Saturated Fat:
3
g
|
Trans Fat:
1
g
|
Sodium:
544
mg
|
Potassium:
333
mg
|
Fiber:
4
g
|
Sugar:
3
g
|
Calcium:
70
mg
|
Iron:
2
mg