Buckwheat Sour Cream Biscuits recipe

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Ingredients

2 cups buckwheat flour
1 teaspoon gluten-free baking powder
1 teaspoon baking soda
½ teaspoon salt
⅓ cup unsalted butter, at room temperature
¾ cup light sour cream
¼ cup milk

Nutrition Info

136.8 calories
carbohydrate: 15.6 g
cholesterol: 19.3 mg
fat: 7.2 g
fiber: 2 g
protein: 3.8 g
saturatedFat: 4.2 g
servingSize: -
sodium: 263.2 mg
sugar: 1.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Stir buckwheat flour, baking powder, baking soda, and salt together in a bowl. Cut in butter until mixture resembles coarse crumbs. Stir in sour cream and milk with a fork until dough forms a ball.

  3. Turn dough out on a lightly floured surface and knead about 5 times. Pat out to 3/4-inch thickness. Cut into rounds with a 2- or 3-inch cutter. Transfer biscuits to a nonstick baking sheet.

  4. Bake in the preheated oven until bottoms are nicely browned, about 15 minutes.

Recipe Yield

12 biscuits

Recipe Note

Delicious and easy gluten-free biscuits with the healthy twist of buckwheat flour.

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