These soft and delicious buckwheat biscuits are made without gums or starches, and each one is around 100 calories. No eggs or dairy needed!
These biscuits are a great way to enjoy some bread, particularly if you have trouble with gluten.
They're soft, tasty, and with just enough biscuit "crumble" to satisfy. And, of course, they are scrumptious with a slather of soft butter!
They would make a great addition to your Thanksgiving spread or even just as a side to some baked chicken breasts and side salad.
I can also see these smothered with sausage gravy (Turkey Sausage, anyone?) or as a side to a bowl of homemade soup.
They're very versatile!
Ingredients and substitutions
- Light buckwheat flour
- Baking powder
- Baking soda
- Sea salt
- Olive oil
- Brown rice syrup - Optional; honey or maple syrup will also work.
- Buttermilk - See Recipe Notes or recipe card for how to make your own.
Mix the dry ingredients in a large bowl. Add the wet ingredients and stir until the batter is well combined.
The batter will be wet and sticky.
Dollop the dough onto a parchment paper-lined baking sheet. You should get 8-10 biscuits.
Bake for 8-10 minutes or until the tops are springy to the touch and the biscuits are lightly golden.
Be sure to use light colored buckwheat for best taste.
To make your own buttermilk, add one teaspoon of apple cider vinegar to a measuring cup. Then, add enough milk to equal 1/2 cup total.
100 Calorie Buckwheat Biscuits
- 1 cup light buckwheat flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- 4 Tablespoons olive oil
- 2 Tablespoons applesauce
- 1 ½ teaspoons brown rice syrup optional; omit if you don't like sweet biscuits
- ½ cup buttermilk
- Preheat the oven to 400 degrees.
- In a bowl, mix the dry ingredients (flour, baking powder, baking soda, salt).
- Stir in the oil, applesauce, and syrup (if using) until the mixture looks 'pebbly' in appearance.
- Stir in the buttermilk. To make your own, mix one teaspoon of apple cider vinegar or lemon juice with just enough milk to equal 1/2 cup.
- The batter will be fairly wet and sticky, but it will thicken up a bit as it sits.
- Using an ice cream scoop or spoon, dollop the dough onto a parchment paper-lined baking sheet into 8-10 equal biscuits.
- Bake the biscuits for 8-10 minutes, until puffed and springy to the touch (mine are done in closer to 8 minutes, but my oven runs hot).
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!