BUCKWHEAT SOUR CREAM BISCUITS

Buckwheat Sour Cream Biscuits image

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

Provided by Karen

Categories Bread Quick Bread Recipes Biscuits

Time 35m

Yield 12

Number Of Ingredients 7

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

Steps:

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

Nutrition Facts : Calories 136.8 calories, Carbohydrate 15.6 g, Cholesterol 19.3 mg, Fat 7.2 g, Fiber 2 g, Protein 3.8 g, SaturatedFat 4.2 g, Sodium 263.2 mg, Sugar 1.8 g