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crunchy buckwheat biscuits

Crunchy Buckwheat Biscuits

Tasty, crunchy biscuits are perfect with soups or salads, or just slathered with jam and peanut butter!
Course Breakfast
Author Robin Asbell


  • 6 tablespoons coconut oil melted, measured, then chilled
  • 2 cups whole wheat pastry flour
  • 1 cup buckwheat groats
  • 2 tablespoons organic sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3/4 cup almond milk
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon ground flax seeds


  • Preheat oven to 400 degrees.
    In a large bowl, mix the flour, buckwheat, sugar, soda, baking powder and salt. Using a grater, shred the cold coconut oil into the dry ingredients. Use your fingers to work it in a bit.
  • Whisk together the milk, vinegar and flax in a cup, and
    let stand for 5 minutes, then quickly stir into the dry ingredients. When the
    mixture is just coming together, scrape it out onto the counter and flatten to
    3/4 inch thick. Cut out biscuits of the desired size. Put them on a baking
    sheet and bake for 13-15 minutes, depending on size.
  • Cool on racks, serve warm. Store, tightly wrapped, in the refrigerator for up to 4 days.