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Close-up of a biscuit on a plate.
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100 Calorie Buckwheat Biscuits

These soft and fluffy buckwheat biscuits make a delicious side to any meal!
Course Bread
Cuisine American
Keyword Bread, Dairy-free, Egg-free, Gluten-Free
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 10 biscuits
Calories 98kcal
Author Lauren Goslin

Ingredients

  • 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

Instructions

  • 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).

Notes

Nutrition facts based on using low-fat buttermilk and include the brown rice syrup.
Weight Watchers points: 3

Nutrition

Calories: 98kcal | Carbohydrates: 10.4g | Protein: 2g | Fat: 6.1g | Fiber: 1.3g | Sugar: 1.8g