Delicious and easy gluten-free biscuits with the healthy twist of buckwheat flour.

Karen

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Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
12
Yield:
12 biscuits
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Cook's Note:

Substitute half-and-half for milk if preferred.

Nutrition Facts

137 calories; protein 3.8g; carbohydrates 15.6g; fat 7.2g; cholesterol 19.3mg; sodium 263.2mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
06/02/2018
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. Read More
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