Buckwheat Biscuits
User Reviews
3.5
Buckwheat Biscuits
Description
These Buckwheat Biscuits use a mixture of buckwheat and all-purpose flour (or gluten-free substitute) along with baking powder and soda for leavening, plus salt for seasoning. Cold butter is cut in to create a flaky texture. Honey adds mild sweetness while buttermilk provides moisture and acidity to activate the baking soda. Optional fresh parsley can be finely chopped and combined into the dough for a faint herbal note.
After pulsing ingredients in a food processor and forming a sticky dough, it is patted into a disk then cut into rounds before baking. The high oven temperature helps the biscuits rise quickly with a tender interior and golden crust. Care is taken to avoid overworking the dough to maintain fluffiness. Baking times are brief, ending when the biscuits have risen and set.
These biscuits are suitable as a lightly sweet breakfast or accompaniment to meals. Fresh parsley addition can complement savory pairings or provide a mild color contrast in the biscuits.
Ingredients
- parsley packed (optional, fresh, a generous 1/2 cup
- 1 cup buckwheat flour
- 2 cups all-purpose flour or a gluten free flour mix
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 12 Tbsp butter cold, cut in pieces, 1 1/2 sticks
- 2 Tbsp honey
- 1 1/4 cup buttermilk shaken, cold
Instructions
- Preheat oven to 425F
- If you are using the parsley, put it in the bowl of a processor and pulse till evenly chopped.
- Put the dry ingredients in the bowl of the processor, pulse to mix.
- Drop in the butter pieces and pulse about 10 times to incorporate the butter.
- Mix together the honey and buttermilk and while the processor is going, pour the liquids in and run just until the dough forms.
- Dump it out onto a floured surface and pat it into a fat disk, about 9", don't be worried by the sticky dough, all you are doing is patting it into shape and plopping the biscuits on the baking sheet, so you don't need to add too much extra flour.
- Cut out 6 biscuits with a 2 1/2 to 2 3/4 inch biscuit cutter. Reform the dough gently and cut 2 more biscuits if you want, although I always find the biscuits made with the reformed dough are not nearly as good or as pretty.
- Bake on parchment or silpat mat 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!
User Reviews
Overall Rating
3.5
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