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

 

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Three cheese biscuits on plate, one has a bite taken out of it.

Gluten-Free Cheese Biscuits

These cheese biscuits were so good I made them two days in a row. The original recipe that I found here called for one cup of rice flour and 1/2 cup of sorghum flour, but I switched it to 1 cup of sorghum flour and 1/2 cup of rice flour. I wanted to use more sorghum flour because it is more nutritious than rice flour – plus I Love Sorghum!

Ingredients

Dry:

  • 1 cup sorghum flour
  • 1/2 cup rice flour
  • 1/4 cup tapioca starch
  • 1 tsp xanthan gum
  • 1/2 tsp salt
  • 1 1/2 tsp baking powder

Wet:

  • 1/4 cup butter (half stick)  or 1/4 cup coconut oil
  • 1 cup buttermilk
  • 1 cup shredded cheddar cheese (I used extra sharp)

Directions

Preheat oven to 400 degrees. Mix dry ingredients together in a large bowl. Cut in butter until crumbly. Add the buttermilk and cheese and mix thoroughly. If you do not have buttermilk you can substitute a cup of any kind of milk with a teaspoon of cider vinegar added. The dough will be very thick.

Cheese biscuit dough all mixed up in metal mixing bowl.

The biscuit dough was very thick and could be easily rolled into balls.

Spray baking sheet with olive oil spray or line with parchment paper. Roll biscuit dough into balls. When you have a nice 1 to 2-inch ball formed, flatten it slightly and place on the baking sheet. If you place them with sides touching, they will rise up a little more. I kept them separated so they would be crispier all around the outside.

Ten uncooked cheese biscuits on tray ready to cook.

One batch of dough made ten biscuits.

 

Close up of uncooked gluten free cheese biscuit

Each biscuit was about 2 inches in diameter.

Makes 8 to 12 biscuits. Bake in preheated oven 10-15 minutes (depending on size of biscuits) or until lightly browned.

Close up of cooked gluten free cheese biscuits on baking sheet.

Gluten-free cheese biscuits fresh out of the oven.

Adapted from Gloria’s Gluten-free Cheesy Biscuits at glutenfreepoodlehome.com.

 

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