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Buckwheat Sour Cream Biscuits

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"Delicious and easy gluten-free biscuits with the healthy twist of buckwheat flour."
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35 m servings 137 cals
Original recipe yields 12 servings (12 biscuits)


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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. 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.
  3. 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.
  4. Bake in the preheated oven until bottoms are nicely browned, about 15 minutes.


  • Cook's Note:
  • Substitute half-and-half for milk if preferred.

Nutrition Facts

Per Serving: 137 calories; 7.2 g fat; 15.6 g carbohydrates; 3.8 g protein; 19 mg cholesterol; 263 mg sodium. Full nutrition

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