Buckwheat Sour Cream Biscuits Recipes

GLUTEN-FREE SOUR CREAM BISCUITS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
• Whisk flour, baking powder, xanthan gum, and salt together in a mixing bowl. Add sour cream and butter and mix until well combined.
• Spoon evenly into the prepared muffin tin.
• Bake in the preheated oven until golden, 20 to 30 minutes.

SOUR CREAM BISCUITS

Steps:

• Preheat oven to 425°. In a large bowl, combine flour and baking soda. Stir in sour cream and oil just until moistened. Turn onto a floured surface; knead 4-6 times. Roll out to 3/4-in. thickness; cut with a 2-1/2-in. biscuit cutter. , Place on a greased baking sheet. Lightly spray tops with cooking spray. Bake 10-12 minutes or until golden brown.

BUCKWHEAT SOUR CREAM BISCUITS

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.

BUCKWHEAT-SOUR CREAM WAFFLES

Steps:

• Preheat a waffle iron. Into a large bowl, sift together buckwheat and all-purpose flours, sugar, baking powder, salt, and cinnamon.
• In a medium bowl, whisk together egg yolks, sour cream, milk, and butter. Pour the egg mixture into the dry ingredients, and stir briefly until just combined.
• In a medium bowl, beat egg whites with a hand-mixer until stiff but not dry. Fold into the batter.
• Ladle about 1/3 cup batter onto each section of the waffle grid; spread the batter almost to the edges. Close the lid, and bake about 5 minutes, until no steam emerges from the waffle iron.
• Transfer the cooked waffles to a baking sheet; place in an oven set to low heat, about 200 degrees, while using the remaining batter. If desired, serve with blueberries and a dollop of creme fraiche.

BUCKWHEAT FLOUR BISCUITS

Steps:

• Preheat the oven to 400 degrees.
• In a bowl, mix the dry ingredients (flour, baking powder, salt).
• Stir in the oil, syrup, and applesauce until the mixture looks 'pebbly' in appearance.
• Add in the buttermilk (see Notes for how I make my own).
• The batter will be fairly wet looking, though it will thicken as it sits.
• Using an ice cream scoop or an equal-sized utensil, dollop the dough onto a parchment paper-lined baking sheet into ten equal biscuits.
• Bake the biscuits for 10-12 minutes, until puffed and springy to the touch (mine are done in ten minutes, but my oven is fairly new).