Buckwheat Sour Cream Biscuits Recipe

Buckwheat Sour Cream Biscuits are a delicious and unique twist on traditional biscuits. These biscuits are made with a combination of buckwheat flour and all-purpose flour, giving them a nutty and slightly earthy flavor. The addition of sour cream adds moisture and tanginess to the biscuits. They are perfect for breakfast or as a side dish for soups and stews. Serve them warm with butter or your favorite jam.

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Vegdiet
35minstotal
20minsPrep
15minsCook
35m.total
20m.Prep
15m.Cook
Buckwheat Sour Cream Biscuits
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Ingredients for Buckwheat Sour Cream Biscuits Recipe

  • 1 cup Buckwheat Flour
  • 1 cup All Purpose Flour
  • 2 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/2 cup Cold Butter, Cut Into Small Pieces
  • 1/2 cup Sour Cream
  • 1/2 cup Buttermilk

Directions: 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.
Nutrition
value
285
calories per serving
19 g Fat9 g Protein15 g Carbs7 g FiberOther

Current Totals

  • Fat
    19g
  • Protein
    9g
  • Carbs
    15g
  • Fiber
    7g

MacroNutrients

  • Carbs
    15g
  • Protein
    9g
  • Fiber
    7g

Fats

  • Fat
    19g

Vitamins & Minerals

  • Calcium
    325mg
  • Iron
    < 1mg
  • Vitamin A
    178mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    38mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    9mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    53mg
  • Manganese
    < 1mg
  • Phosphorus
    194mg
  • Selenium
    13mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp