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My review
Buckwheat Sour Cream Biscuits
Karen
"Delicious and easy gluten-free biscuits with the healthy twist of buckwheat flour."
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Ingredients
35 m servings 137Original recipe yields 12 servings (12 biscuits)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Footnotes
- Cook's Note:
- Substitute half-and-half for milk if preferred.
Nutrition Facts
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Reviews
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Newest
6/2/2018
I thought these were just ok. They don’t really puff up and crumble easily. On their own, they were a bit bland but with sausage gravy they were quite tasty. I liked them with a bit of jam, too.