Buckwheat Sour Cream Biscuits

These gluten-free biscuits have a deep, earthy flavor from buckwheat flour, and a lighter texture thanks to sour cream.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 137 Calories

Ingredients

• 1 teaspoon baking soda
• ½ teaspoon salt
• ¼ cup milk
• 1 teaspoon gluten-free baking powder
• ¾ cup light sour cream
• 2 cups buckwheat flour
• ⅓ cup unsalted butter, at room temperature

Recipe Instructions

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.