Go Back
crunchy buckwheat biscuits
Print

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

Ingredients

  • 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

Instructions

  • 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.