Close up of two buckwheat sorghum biscuits.

Buckwheat Sorghum Biscuits

Despite it’s name, buckwheat is not related to wheat and is gluten free. It is actually related to sorrel, knotweed and rhubarb. The name ‘buckwheat’ or ‘beech wheat’ comes from its triangular seeds, which resemble the much larger seeds of the beech nut from the beech tree, and the fact that it is used like wheat.

Front of package of Arrowhead Mills Organic Buckwheat Flour.

I used regular milk in these biscuits instead of buttermilk and they turned out a little bit crumbly. I think they would be much better with the buttermilk. The buckwheat flour gives these biscuits a hearty flavor and whole-grain texture. These are really good with a little gluten-free cream gravy on top!

Ingredients:

  • 3/4 cup buckwheat flour
  • 1/2 cup sorghum flour
  • 1/2 cup tapioca starch
  • 1/2 cup potato starch
  • 1 tsp xanthan gum
  • 1/2 tsp salt
  • 1 T baking powder
  • 1 tsp baking soda
  • 1/2 cup butter, chilled
  • 1 cup buttermilk

Instructions:

Preheat oven to 425º F. In a large mixing bowl, mix together all of the dry ingredients.

Dry ingredients mixed together in a white bowl.

Dry ingredients mixed together – buckwheat flour has a dark brown color.

Cut the butter into small pieces and use a pastry cutter to mix it into the dry ingredients.

Dry ingredients with blobs of butter mixed in.

I used a pastry cutter to blend the butter into the flour mixture.

Add the buttermilk and use a large spoon to mix well. The dough will be thick and sticky.

Buckwheat sorghum biscuit dough in a white bowl.

Add buttermilk and mix until a thick, sticky dough is formed.

For drop biscuits, use floured or moistened hands to form balls of dough and place them on a cooking sheet.

Baking sheet with 14 balls of dough ready to bake.

I moistened my hands with water to form the balls of dough. You can also use flour to coat your hands or to roll the dough out for cutting.

Buckwheat sorghum dough formed into balls on baking sheet.

Bake for 15 minutes at 425º F.
Makes about a dozen 3″ biscuits.

Baked buckwheat sorghum biscuits on baking sheet.

Baked biscuits – crispy on the outside, soft on the inside.

Two buckwheat sorghum biscuits on a small plate with a butter dish and a stick of butter in the background.

Two buckwheat sorghum biscuits cut open with butter on a small plate.

The biscuits were a tad crumbly – possibly because I used regular milk instead of buttermilk.

Recipe from Janice Mansfield

 

Milo graphic

Milo says….

Oh, to be at the dog park, now that June is here!