3.5 from 226 votes
Buckwheat Biscuits
Buckwheat Biscuits combine buckwheat flour with all-purpose flour, cold butter, honey, and buttermilk to produce tender, lightly sweetened biscuits with a subtle nutty flavor. The dough is cold and sticky, yielding biscuits with a soft crumb and gently crisp edges after baking. Optional fresh parsley adds herbal brightness when incorporated.
Prep Time
15 mins
Cook Time
15 mins
Servings:
6
large biscuits
Course:
Bread
Cuisine:
American
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!
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