Buckwheat Sour Cream Biscuits The Best Recipes

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Buckwheat Sour Cream Biscuits

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

Ingredients :

• 2 cups buckwheat flour
• 1 teaspoon gluten-free baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup unsalted butter, at room temperature
• 3/4 cup light sour cream
• 1/4 cup milk

Instructions :

Prep : 20M	Cook : 12M	Ready in : 35M

• Preheat the oven to 400 degrees F (200 degrees C).
• 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.
• 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.
• Bake in the preheated oven until bottoms are nicely browned, about 15 minutes.

Notes :

• Substitute half-and-half for milk if preferred.

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