Buckwheat flour biscuits We had these with a pretty hearty lentil soup tonight, and have some left over for breakfasts through the week.

Made with a combination of buckwheat flour and sorghum flour, these are about 1/2 whole "grain" flours, but are still quite light because I took a few minutes to roll and fold the dough about 5-6 times before doing a quick knead and the final rollout.

RECIPE: 
3/4 cup buckwheat flour
1/2 cup sorghum flour
1/2 cup tapioca starch
1/2 cup potato starch
1 tsp xanthan gum
1/2 tsp salt
1 T baking powder
1 tsp baking soda
1/2 cup butter, chilled
1 cup buttermilk

Bake 425 F for 15 minutes
Makes about 12 3" biscuits
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