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.
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!
- 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
Preheat oven to 425º F. In a large mixing bowl, mix together all of the dry ingredients.
Cut the butter into small pieces and use a pastry cutter to mix it into the dry ingredients.
Add the buttermilk and use a large spoon to mix well. The dough will be thick and sticky.
For drop biscuits, use floured or moistened hands to form balls of dough and place them on a cooking sheet.
Bake for 15 minutes at 425º F.
Makes about a dozen 3″ biscuits.
Recipe from Janice Mansfield
Oh, to be at the dog park, now that June is here!