Buckwheat Sour Cream Biscuits

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

Step: 1

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

Step: 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.

Step: 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.

Step: 4

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

Per Serving: 137 calories; protein 3.8g; carbohydrates 15.6g; fat 7.2g; cholesterol 19.3mg; sodium 263.2mg.

The best flavour of the flour could make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as clear bread.

To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then clear it off the next day.