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!
Buckwheat Flour Biscuits
- 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).
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: