Recipe By Karen
Published Jun 8th
Prep 20m Cook 15m Additional - Ready In 35m
Servings 12 biscuits Calories 136.8

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

Recipe Ingredients

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

Cooking Directions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 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.
  3. 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.
  4. 4 Bake in the preheated oven until bottoms are nicely browned, about 15 minutes.

Nutrition Facts

  • Calories 136.8
  • Carbohydrate 15.6 g
  • Cholesterol 19.3 mg
  • Fat 7.2 g
  • Fiber 2 g
  • Protein 3.8 g
  • Saturated Fat 4.2 g
  • Sodium 263.2 mg
  • Sugar 1.8 g

Chef's Notes

Substitute half-and-half for milk if preferred.


  1. I thought these were just ok. They don t really puff up and crumble easily. On their own they were a bit bland but with sausage gravy they were quite tasty. I liked them with a bit of jam too.
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