Buckwheat Sour Cream Biscuits

Preheat the oven to 400 degrees F (200 degrees C).

Stir buckwheat flour, baking powder, baking soda, and salt together in a bowl. Cut in butter until mixture resembles coarse crumbs. Stir in sour cream and milk with a fork until dough forms a ball.

Turn dough out on a lightly floured surface and knead about 5 times. Pat out to 3/4-inch thickness. Cut into rounds with a 2- or 3-inch cutter. Transfer biscuits to a nonstick baking sheet.

Bake in the preheated oven until bottoms are nicely browned, about 15 minutes.