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    Home » Recipes » Breads

    Buckwheat Flour Biscuits

    Published: Apr 2, 2018 · Modified: Nov 5, 2022 by Lauren · This post may contain affiliate links · 38 Comments

    Jump to Recipe  ↓

    These soft and delicious gluten-free biscuits are made with 100% buckwheat flour - No eggs or dairy needed, making them vegan-friendly as well.

    Buckwheat flour biscuit recipe

    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.

    Buckwheat roll with olive oil

    Of all the available gluten-free flours, Jade does very well with buckwheat.

    Since the rest of us enjoy the taste, I'm constantly working with the pseudo-grain to create new and interesting recipes.

    Gluten-free buckwheat biscuit

    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!

    Buckwheat flour biscuit recipe
    Print Recipe
    4.40 from 38 votes

    Buckwheat Flour Biscuits

    Soft and fluffy 100% buckwheat flour biscuits that are easily customized to whatever flavor you most enjoy!
    Prep Time5 mins
    Cook Time12 mins
    Total Time17 mins
    Course: Bread
    Cuisine: Biscuit
    Servings: 10 biscuits
    Calories: 98kcal

    Ingredients

    • 1 cup buckwheat flour see Notes
    • 1 ½ tsp baking powder
    • ¼ tsp sea salt
    • 4 Tbsp olive oil
    • 1 ½ tsp brown rice syrup
    • 2 Tbsp applesauce (sweet potato and pumpkin will also work)
    • ½ cup buttermilk see Notes

    Instructions

    • 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).

    Notes

    WW SmartPoints: 3

    Nutrition

    Serving: 1g | Sugar: 1.8g | Fiber: 1.3g | Calories: 98kcal | Fat: 6.1g | Protein: 2g | Carbohydrates: 10.5g

    Notes:

    I either grind my own buckwheat flour from these raw buckwheat groats, or use this pre-ground brand of light buckwheat flour.

    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:


    Vegan buckwheat biscuit recipe

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    Reader Interactions

    Comments

    1. Rick

      December 28, 2021 at 11:59 am

      I made this recipe today. The mix was a dark grey after adding liquid, looked like cement. I did not add rice syrup. Cooked 11 minutes and they looked done. Sample was very neutral in flavor, nice nutty after taste. I will make them again with a sweetener next time. 4 star rating because of the dark color.

      Reply
    2. Dorothy

      September 14, 2021 at 5:50 pm

      What brand is good to use for these? Mine came out black and my kids wouldn’t eat them and I think it’s because the kind of buckwheat flour I got is unrefined and very corse. Is there a brand that doesn’t come out black and corse?

      Reply
      • Lauren

        September 16, 2021 at 1:30 pm

        I link to the exact grains and flours I use below the recipe in the Notes.

        Reply
    3. Rebecca

      June 10, 2021 at 4:17 pm

      Hey thanks for the recipe.
      I made 3 batches of biscuits.
      1st batch without syrup and used silk nut milk and a/c vin with a 1tab of golden ground flax let set 5 min. My oil was extra virgin olive oil. I finished biscuits by sprinkling w/ pumpkin seeds before baking . (Best batch!)’ crunchy and not a vinegar taste.
      2nd & 3rd batch no flax used different oils: one with soy free earth balance stick grated & the other spectrum shortening. Both with maple syrup. Allergic to rice..
      They both had a taste of the a/c vinegar. Our second favorite was the one with spectrum shortening.
      Do you think the first batch didn’t taste the vinegar because of olive oil and possibly the flax?

      Reply
    4. Lady E

      May 27, 2021 at 9:09 pm

      Great recipe! I made these tonight, and they were delicious! I used thinned out coconut milk yogurt for the buttermilk, and the 4 year old and I loved them! I’m sure these will be great for gf df peanut butter and jelly sandwiches, which is my intent for making them. Thank you!

      Reply
    5. Am

      May 24, 2021 at 9:08 am

      I’m so confused, the majority of these comments refer to biscuits? I thought this was a cookie recipe??

      Reply
      • Kay

        November 01, 2022 at 3:20 pm

        Is this a US vs UK English problem?
        In the UK, we don't have cookies, we call them biscuits.
        I know you also have biscuits in the US, but I haven't worked out what that those are yet lol. Just have the impression it is not a health food...

        Reply
    6. Kristine

      January 16, 2021 at 12:14 pm

      I baked these cookies but unfortunately they were falling apart like sand. I made small cookies ( half of an ice cream scoop) other than that I did not change anything. What might be the reason?

      Reply
      • Lauren

        January 17, 2021 at 12:13 pm

        Hi Kristine, did you mean to leave this comment on the buckwheat cookie recipe? This recipe is for the biscuits.

        Reply
    7. MariaL

      November 20, 2019 at 10:58 pm

      I am a bread lover but sadly about a year a ago started working with a nutritionist battling rosacea and eczema in the winter. Naturally, gluten-free and dairy free was the first thing prescribed to eliminate inflammation. I am not a huge fan of GF stuff but these biscuits are superb! Really moist, super versatile and so easy to make! There is hope to survive without bread:)) Thank you!

      Reply
      • Lauren

        November 21, 2019 at 1:10 pm

        Oh, yay! Yes, I love this recipe. I'm hoping to play with it a bit more in the future! 🙂

        Reply
    8. Jo

      October 09, 2019 at 9:28 pm

      I just made these but tweaked the recipe with ginger and lemon myrtle and macadamia nuts on the top. Quite delightful.
      My first time using buckwheat flour. I like the texture and flavour and all the better knowing it's a healthy option.
      Thankbuou Lauren.

      Reply
    9. Laura

      September 06, 2019 at 10:35 pm

      My favorite thing in the whole wide world is buckwheat, fresh ground groats from my coffee grinder makes me so happy. I love to make fresh cashew milk (full of calcium) by soaking raw cashews for 15 mins, then add cashews to the Vitamix plus 4-6 cups water, 2 or more squirts of raw (the dark non processed one) Agave plus 1/4-1/2 tsp sea salt and 1/2 tsp vanilla extract. Also I tried a buckwheat waffle recipe that Jade might like at Making Thyme For Health @ https://www.makingthymeforhealth.com/?s=buckwheat+waffles&submit=%EF%80%82. My waffle maker has a 1/2 cup measure cup included. Thank you for all your hard work, I love your website.

      Reply
      • Lauren

        September 07, 2019 at 5:27 pm

        Thanks Laura! I'll give the waffles a peek, though I'm out a waffle maker for the moment, lol. 🙂

        Reply
    10. Joanne

      July 24, 2019 at 6:46 am

      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

      Reply
      • Lauren

        July 25, 2019 at 1:32 pm

        Oh, that's great, Joanne! Thanks for the comment and rating! 🙂

        Reply
    11. Kara

      June 26, 2019 at 6:07 pm

      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.

      Reply
      • Lauren

        June 26, 2019 at 6:43 pm

        Hi Kara,

        There are directions for the buttermilk in the Notes.

        Reply
    12. Maggie

      June 01, 2019 at 1:03 pm

      I added 1/4 cup almond meal and used raw milk yogurt. Topped with pumpkin seeds for crunch. They were fantastic.

      Reply
    13. Sandra yaniv

      March 25, 2019 at 3:34 am

      Wonderful delicious and simple . I will recommend them to friends.

      Reply
    14. Lisa J

      November 04, 2018 at 10:34 am

      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!

      Reply
      • Lauren

        November 04, 2018 at 1:05 pm

        Thanks for the comment, Lisa, I'm so happy you enjoyed the biscuits!

        Reply
    15. anne trinh

      June 28, 2018 at 7:27 am

      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!

      Reply
      • Lauren

        June 28, 2018 at 7:57 am

        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.

        Reply
    16. Jedda

      June 25, 2018 at 3:54 am

      Will they taste sweet with applesauce in it? I wanted to make some to go with soup.
      Thank you for the recipe!

      Reply
      • Lauren

        June 25, 2018 at 8:23 am

        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?

        Reply
        • Jedda

          June 25, 2018 at 2:55 pm

          I wasn't quite sure how pumpkin would be used, is it like mashed pumpkin used?

          Reply
          • Lauren

            June 25, 2018 at 3:27 pm

            Yes, it's a puree, usually sold in cans. You can make it yourself as well, if you prefer.

            Reply
    17. Catherine

      May 01, 2018 at 1:26 pm

      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 🙂

      Reply
      • Lauren

        May 03, 2018 at 1:00 pm

        Thank you for the comment and the rating, Catherine! 🙂

        Reply
    18. michelle

      April 11, 2018 at 8:03 pm

      tried these with sweet potato and they were fantastic 😀

      Reply
    19. Lynda

      April 05, 2018 at 8:01 am

      I can't wait to try these! Do you have to add the rice syrup?

      Reply
      • Lauren

        April 05, 2018 at 7:10 pm

        Hi Lynda,

        I think they'd work without it! 🙂

        Reply
        • Lynda

          April 08, 2018 at 5:58 pm

          Thanks Lauren!

          Reply
        • Kelli

          September 19, 2018 at 11:14 am

          would honey work?

          Reply
          • Lauren

            September 19, 2018 at 3:04 pm

            It should be fine 🙂

            Reply
    20. Jennifer Bliss

      April 02, 2018 at 12:18 pm

      Great biscuits and tips and tricks on this recipe!

      Reply
    21. Josie

      April 02, 2018 at 8:07 am

      These look delicious!:)

      Reply

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    Hi there, I'm Lauren Goslin, and I've been a food blogger for over ten years. My goal with this blog is to show you healthy, lower sugar recipes that my family and I enjoy.

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