Buttermilk Buckwheat Biscuits
Gluten-Free
Replace the white all-purpose flour with buckwheat flour for a more nutritious and flavorful biscuit. Also, replace granulated white sugar with allulose for a sugar-free and flavorful biscuit. So what’s not to love? The buckwheat adds a satisfying nutty flavor. The key to making these biscuits perfect is grating and freezing the butter, then quickly blending it with the buckwheat and buttermilk, folding the dough three times, cutting, and placing them upside down on parchment paper.
9 biscuits
INGREDIENTS:
½ cup (8 ounces) cold butter
3 ⅓ cups buckwheat flour + more for rolling
½ cup allulose or granulated sugar
1 tablespoon baking powder
1 ¾ teaspoons fine sea salt
1 ¼ cup buttermilk + more for tops
DIRECTIONS:
1. Preheat oven to 375°F. Line a large sheet pan with a silicone mat or parchment paper.
2. Grate the cold butter onto a plate, then place in the freezer for at least ten minutes.
3. Thoroughly mix the buckwheat flour, sugar, baking powder, and salt in a large bowl. Toss the well-chilled butter into the dry ingredients until all the butter is lightly coated with the flour. Do not over-mix the butter; it should remain intact but coated.
4. Slowly drizzle the buttermilk into the flour/butter mixture, gently tossing until all the buttermilk is incorporated. Do not overmix.
5. Gently work together on a lightly floured surface and pat it into a rectangle. Fold it into thirds, like a letter. Flatten back into a rectangle and repeat the folding process two more times.
6. Finally, Pat it down into a one-half-inch thick six-inch square. Cut straight down with a very sharp knife, creating a three-by-three grid with nine squares. Place them upside down on the prepared sheet pan. Brush with a small amount of buttermilk. Bake until golden brown, for about twenty-five to thirty-five minutes, rotating the pan halfway through.
7. Note: These biscuits are best eaten the same day that they are prepared. However, they can be stored in an airtight container at room temperature for up to three days. Reheat for a few seconds in the microwave or a few minutes in a 300°F oven.
Buttermilk Buckwheat Biscuits
Ingredients
- ½ cup (8 ounces) cold butter
- 3 ⅓ cups buckwheat flour + more for rolling
- ½ cup allulose or granulated sugar
- 1 tablespoon baking powder
- 1 ¾ teaspoons fine sea salt
- 1 ¼ cup buttermilk + more for tops
Instructions
- Preheat oven to 375°F. Line a large sheet pan with a silicone mat or parchment paper.
- Grate the cold butter onto a plate, then place in the freezer for at least ten minutes.
- Thoroughly mix the buckwheat flour, sugar, baking powder, and salt in a large bowl. Toss the well-chilled butter into the dry ingredients until all the butter is lightly coated with the flour. Do not over-mix the butter; it should remain intact but coated.
- Slowly drizzle the buttermilk into the flour/butter mixture, gently tossing until all the buttermilk is incorporated. Do not overmix.
- Gently work together on a lightly floured surface and pat it into a rectangle. Fold it into thirds, like a letter. Flatten back into a rectangle and repeat the folding process two more times.
- Finally, Pat it down into a one-half-inch thick six-inch square. Cut straight down with a very sharp knife, creating a three-by-three grid with nine squares. Place them upside down on the prepared sheet pan. Brush with a small amount of buttermilk. Bake until golden brown, for about twenty-five to thirty-five minutes, rotating the pan halfway through.
Notes
These biscuits are best eaten the same day that they are prepared. However, they can be stored in an airtight container at room temperature for up to three days. Reheat for a few seconds in the microwave or a few minutes in a 300°F oven.
Nutrition Facts
Calories
111.8Fat (grams)
11.33 gSat. Fat (grams)
7.11 gCarbs (grams)
2.01 gFiber (grams)
0 gNet carbs
2.01 gSugar (grams)
1.64 gProtein (grams)
1.18 gSodium (milligrams)
709.6 mgCholesterol (grams)
30.78 mgThe information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.