Buckwheat Biscuits
Buckwheat flour brings a nutty, earthy depth to these fluffy buckwheat biscuits, making them just as nutritious as they are delicious.
Servings: 12
Equipment
- Sheet pan
- parchment paper or silpat mat
- 2 1/2" biscuit cutter
Ingredients
- 2 cups AP flour
- 1 cup buckwheat flour
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 12 Tbsp cold unsalted butter, cut in pieces
- 1 1/4 cup cold buttermilk, shaken
- 2 Tbsp honey
Instructions
- Preheat oven to 425F Line a baking sheet with parchment paper.
- Put the dry ingredients in the bowl of your full sized food processor, and pulse to combine.
- Drop in the butter pieces and pulse/process to incorporate the butter and create a coarse crumbly texture. There should be no large chunks of butter remaining.
- Add the buttermilk and honey and pulse/process just until the moist dough comes together into a lump. This will happen quickly.
- Turn out the dough onto a floured surface and pat it into a fat disk, about 9", use floured hands if the dough is sticky.
- Cut out biscuits with a 2 1/2 inch biscuit cutter. Cut them as close together as possible. You can gently reform the dough scraps to cut the rest of the biscuits. Place the biscuits in the refrigerator for 15 minutes while you clean up.
- Bake on parchment or silpat mat 2 inches apart for about 5 to 6 minutes until the biscuits start to rise, and then turn down the heat to 400 and bake another 8 to 10 minutes just until fully risen and lightly browned. Don't over bake! Note: I bake my biscuits in two batches for more even baking.
- Enjoy your biscuits warm or at room temperature. They will last covered on the counter for a couple of days, or they can be frozen for up to 3 months. A quick 15 seconds in the microwave will revive a leftover biscuit.
Notes
*Buckwheat Biscuits were first published in 2011 and have been retested and rephotographed in 2025.
Nutrition
Serving: 1 biscuit · Calories: 237 kcal · Carbohydrates: 28 g · Protein: 4 g · Fat: 13 g · Saturated Fat: 8 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Trans Fat: 0.5 g · Cholesterol: 33 mg · Sodium: 315 mg · Potassium: 220 mg · Fiber: 2 g · Sugar: 4 g · Vitamin A: 391 IU · Vitamin C: 0.02 mg · Calcium: 83 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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