These soft and delicious gluten-free biscuits are made with 100% buckwheat flour – No eggs or dairy needed, making them vegan-friendly as well.
These biscuits are a great way to enjoy something bread-like, particularly if you have trouble with gluten.
Both my daughter Jade and my husband appear to have some type of sensitivity to the protein. Jade’s biggest symptom is her eczema, while my husband’s is digestive trouble.
What’s interesting is that they can both consume gluten on occasion, from which I infer that neither are actually celiac.
Of all the available gluten-free flours, Jade does very well with buckwheat, and the rest of us enjoy the taste, so I’m constantly working with the pseudo-grain to create new and interesting recipes.
This recipe came about as a result of Jade’s usual gluten-free rice bread going up in price to nearly nine dollars! I would often give her the bread as part of her breakfast, so I wanted to create something that would still give her a ‘toast-like’ experience each morning.
In lieu of a loaf of bread, I deemed biscuits easier, more convenient, and easily customized to her taste. For example, I can add in cinnamon and raisins or grated apple and cardamom or even garlic and parsley, thus changing the flavor so that she doesn’t get bored.
These are soft in texture, kind of like a muffin top. I also like to add in just a touch of brown rice syrup for sweetness, which Jade appreciates. I’ll slice them in half, lengthwise, and spread some coconut oil on each piece. Nat enjoys them with a hard-cooked egg and slice of melted cheese for her own homemade egg McMuffin-type breakfast.
While I’m aiming to use these for morning meals, I’ve also made them as an accompaniment to a warm bowl of soup as dinner. They’re very versatile!
Soft and fluffy 100% buckwheat flour biscuits that are easily customized to whatever flavor you most enjoy!
- 1 cup buckwheat flour see Notes
- 1 1/2 tsp baking powder
- 1/4 tsp sea salt
- 4 Tbsp olive oil
- 1 1/2 tsp brown rice syrup
- 2 Tbsp applesauce (sweet potato and pumpkin will also work)
- 1/2 cup buttermilk see Notes
Preheat the oven to 400 degrees.
In a bowl, mix the dry ingredients (flour, baking powder, salt).
Stir in the oil, syrup, and applesauce until the mixture looks 'pebbly' in appearance.
Add in the buttermilk (see Notes for how I make my own).
The batter will be fairly wet looking, though it will thicken as it sits.
Using an ice cream scoop or an equal-sized utensil, dollop the dough onto a parchment paper-lined baking sheet into ten equal biscuits.
Bake the biscuits for 10-12 minutes, until puffed and springy to the touch (mine are done in ten minutes, but my oven is fairly new).
WW SmartPoints: 3
Notes:
I grind my own buckwheat flour form these raw buckwheat groats, but I imagine the store-bought variety would work equally as well.
To make my buttermilk, I add two teaspoons of apple cider vinegar to a measuring cup. I then add enough milk to equal 1/2 cup in volume. I like to use my Homemade Coconut Milk or Homemade Rice Milk for this recipe.
Here are some of the items I use to create this recipe:
Joanne says
These are great. I have made them three times in a week and a half. They are easy, fit my diet and I love the taste and texture! Thanks so much1
Lauren says
Oh, that’s great, Joanne! Thanks for the comment and rating! 🙂
Kara says
The image is labeled vegan, and yet when I read the recipe it calls for buttermilk… so not vegan unfortunately. Unless you stated a substitute that I missed maybe.
Lauren says
Hi Kara,
There are directions for the buttermilk in the Notes.
Maggie says
I added 1/4 cup almond meal and used raw milk yogurt. Topped with pumpkin seeds for crunch. They were fantastic.
Sandra yaniv says
Wonderful delicious and simple . I will recommend them to friends.
Lisa J says
These were simple and delicious. I used date syrup as the sweetener. I also used a small ice cream scoop and didn’t flatten them so they ended up like soft rolls. I think next time I will make them for dinner and add some onion powder or Italian seasoning. Thanks for the recipe!
Lauren says
Thanks for the comment, Lisa, I’m so happy you enjoyed the biscuits!
anne trinh says
Strange it turned out too liquidy had to add 1/2c of almond flour to make it thick enough to scoop onto the tray as biscuit. It turned out like a light muffin in texture!
Lauren says
Did you make any changes? It is a bit wet, which is why I say to let the batter sit for a minute. They are a bit like a muffin top, as stated in the post, so your texture sounds accurate.
Jedda says
Will they taste sweet with applesauce in it? I wanted to make some to go with soup.
Thank you for the recipe!
Lauren says
They didn’t for me, the applesauce helps with moisture and to make them fluffy. You could try something savory like pumpkin if you’re worried?
Jedda says
I wasn’t quite sure how pumpkin would be used, is it like mashed pumpkin used?
Lauren says
Yes, it’s a puree, usually sold in cans. You can make it yourself as well, if you prefer.
Catherine says
Made these this weekend and they are delicious!! Thanks for giving me a way to use that bag of buckwheat flour I got when I visited a grain mill last Christmas 🙂
Lauren says
Thank you for the comment and the rating, Catherine! 🙂
michelle says
tried these with sweet potato and they were fantastic 😀
Lynda says
I can’t wait to try these! Do you have to add the rice syrup?
Lauren says
Hi Lynda,
I think they’d work without it! 🙂
Lynda says
Thanks Lauren!
Kelli says
would honey work?
Lauren says
It should be fine 🙂
Jennifer Bliss says
Great biscuits and tips and tricks on this recipe!
Josie says
These look delicious!:)