These will be the fluffiest gluten-free biscuits you will ever make. Real buckwheat flour is naturally gluten-free but any gluten-free biscuit will need more fat than normal. Be careful and read your labels. Not all buckwheat is pure. Most you buy in the store can be a blend, so make sure it’s all buckwheat flour.
Ingredients
- 3 cups buckwheat flour
- 1 cup almond flour
- 2½ tablespoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons kosher salt
- 1 tablespoon sugar
- 2 cups + 2 tablespoons buttermilk
- 1 cup unsalted butter, frozen and grated
Instructions
In a large bowl, sift together buckwheat flour, almond flour, baking powder, baking soda, sugar and salt. Whisk together lightly. Grate frozen butter into the flour mixture. Toss lightly with hands to incorporate. Add buttermilk. Roll everything around with hand. Once dough ball starts to form, add 2 tablespoons of buttermilk to help finish forming dough and get all the bits out of the bowl.
Dust table or counter with flour. Dust rolling pin with flour. Dust cutter with flour. Prepare sheet tray with parchment paper. Once dough is formed, place on dusted counter. Sprinkle a little flour on top just so your hands do not stick to dough. Pat down just a little and then use dusted rolling pin to lightly roll out your dough to about 1–1½ inches tall.
Then cut out biscuits and place evenly on sheet tray. Bake at 450° for 4–5 minutes, just until biscuits pop up and get just a little bit of color. Then, drop oven to 350° for about 6 minutes, until biscuits are cooked through.
