Buckwheat Sour Cream Biscuits Recipe

Cooking Directions

• STEP 1.Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
• STEP 2.In a large bowl, whisk together buckwheat flour, all-purpose flour, baking powder, baking soda, and salt.
• STEP 3.Cut in cold butter until the mixture resembles coarse crumbs.
• STEP 4.Stir in sour cream and buttermilk until just combined.
• STEP 5.Turn the dough out onto a floured surface and gently knead it a few times.
• STEP 6.Roll out the dough to 1/2-inch thickness and cut out biscuits using a round biscuit cutter.
• STEP 7.Place the biscuits on the prepared baking sheet and bake for 12-15 minutes, or until golden brown.
• STEP 8.Serve the Buckwheat Sour Cream Biscuits warm with butter or your favorite jam.

Cooking Tips

• Make sure the butter is cold and cut into small pieces for the best texture.
• If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk.
• For a sweeter version, you can add a tablespoon of honey or maple syrup to the dough.

Storage and Serving

• Store the biscuits in an airtight container at room temperature for up to 3 days.
• Reheat the biscuits in the oven or toaster oven until warmed through.
• Serve the Buckwheat Sour Cream Biscuits as a side dish for soups, stews, or as a breakfast treat.