This time of year I love to make soups - especially mushroom chestnut! - and I usually pair them with homemade biscuits. After playing around with many different gluten-free flour combinations, I finally created a light and airy biscuit that holds together beautifully. The star of this recipe is the highly nutritious buckwheat flour, which happens to be one of my favorites to use for the texture it imparts and it's unique nutty flavor profile. In addition, I've recently gone back to using almond flour a bit more, as it also packs a mean nutritional punch and it's a great source of protein and iron.
I hope you enjoy these savory biscuits, which can easily be adapted to a sweet scone by adding a bit more sugar, cacao nibs, dried fruit or anything else you might like. The possibilities are endless, so have fun with this basic biscuit recipe.
biscuit ingredients
makes 6 biscuits using large ice cream scoop size portions
1 1/2 cups buckwheat flour
3/4 cup blanched almond flour
2 tablespoons arrowroot or potato starch
1 tablespoon blackstrap molasses, coconut palm sugar or other sugar of choice
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/4 cup melted coconut oil or butter (Earth Balance is my favorite!)
1 cup plant-based milk or other milk of your choice
1 tablespoon coconut or apple cider vinegar
Preheat the oven to 350°F and grease a shallow tray or cookie sheet. Add both flours, the starch, salt and baking soda to a large bowl and whisk together - for a lighter biscuit sift the dry ingredients. Add the vinegar, molasses and oil to the milk, give it a stir, and then slowly pour the mixture into the dry ingredients. Stir/mix until well combined. Scoop out heaping spoonfuls of the biscuit dough directly onto the greased baking sheet - I like to use an ice cream scoop for this - and place in the oven as quickly as you can to get the most bang out of your baking soda. Bake 18 to 20 minutes, until firm to the touch. Refrigerate the leftover biscuits in a tightly sealed container for up to 3 days. These biscuits reheat very well, simply pop them into a heated oven until warmed through.
"Poetry is the synthesis of hyacinths and biscuits."
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