Buckwheat Flour Biscuits
Soft and fluffy 100% buckwheat flour biscuits that are easily customized to whatever flavor you most enjoy!
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 10 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).
Serving: 1g | Calories: 98kcal | Carbohydrates: 10.5g | Protein: 2g | Fat: 6.1g | Fiber: 1.3g | Sugar: 1.8g