Olive Oil Biscuits (made with Buckwheat)
These olive oil buckwheat biscuits are easy to put together, and go great with most any meal – from simple weeknights to holiday feasts. And since they’re made with buckwheat, they’re gluten free, too, so all your guests can partake!
How are these biscuits heart healthy?
Biscuits are generally not known for their healthful qualities, are they? That’s because they are usually made with refined white flour, and tons of butter or shortening. Not that they aren’t delicious little pillows of bliss, but those aren’t something that should be a mainstay on our tables.
These biscuits on the other hand, can frequent your plate as often as you like! We’ve used buckwheat flour in these olive oil biscuits – which is not only a whole grain with loads of fiber, but gluten free too, if that’s something you need. The buckwheat imparts a slightly earthy note, which feels really seasonal to me!
We’ve also replaced the butter with olive oil for a low saturated fat, but high monounsaturated fat content. Excellent for your heart! We make our own “buttermilk” by mixing unsweetened soymilk with vinegar – because let’s be honest, buttermilk isn’t an ingredient I usually have hanging out in my fridge. Don’t worry though – the biscuits won’t taste vinegary. That gets neutralized by the baking soda, causing the biscuits to be nice and fluffy!
FAQs and Substitutions
Yes, although I haven’t tested these with whole wheat flour. Your liquid requirement may be more or less, but otherwise, the recipe should work the same. Let me know in the comments if you try it!
The reason biscuits hold together so well is because of the gluten in wheat. Without that, baked goods tend to not hold together as well. While these biscuits are far from crumbly, you’ll definitely notice a different texture. That’s normal for gluten free biscuits. Enjoy them with a little jam if you like.
If you don’t like the texture, and don’t need to eat gluten free, you can use 1/2 buckwheat flour and 1/2 whole wheat flour for a biscuit that holds together more like what you’re used to.
Yes. If you have buttermilk, you can absolutely use that instead of mixing soymilk with vinegar. To be clear, you won’t add the vinegar at all if you use buttermilk. Your biscuits won’t be vegan if you do that; an FYI in case you’re cooking for anyone who is vegan.
You can try. But some of the popular “milks” out there like almond milk, coconut milk, and rice milk probably won’t work quite the same because they are low in protein. Try to find one with close to 8 grams of protein per serving or more so the acid you add can coagulate the protein properly.
If you don’t have white vinegar lying around, you can use apple cider vinegar or lemon juice in the same amounts.
For something delicious to spread on your olive oil biscuits, try Sugar Free Strawberry Jam, Blueberry Thyme Chia Jam, or learn more about how to choose a healthy jelly from the store!
If you try Olive Oil Biscuits, tell me about it in the comments!
Olive Oil Biscuits (with Buckwheat Flour)
These olive oil buckwheat biscuits are easy to put together, and go great with most any meal – from simple weeknights to holiday feasts. And since they're made with buckwheat, they're gluten free so all your guests can partake!
Ingredients
- ½ cup + 2 Tbsp Unsweetened Soymilk
- ½ Tbsp White Vinegar
- 1 cup Buckwheat Flour
- ½ Tbsp Baking Powder
- ½ tsp Baking Soda
- ¼ tsp Salt
- ¼ cup Olive Oil
Instructions
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Preheat oven to 425° F.
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Combine the soymilk and vinegar in a cup or bowl and set aside (it will become thicker as the acid curdles the protein in the milk).
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In another bowl, combine the buckwheat flour, baking powder, baking soda, and salt.
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Pour in the soymilk/vinegar mixture and the olive oil, and mix until well combined.
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Portion out the batter onto a lined or greased baking sheet using a small cookie scoop (about 1.5 Tbsp per biscuit).
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Bake for 10-14 minutes, until slightly browned and the biscuit quickly rebounds when gently pressed.
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Best served warm. Can be stored in an airtight for a day or two. Reheat gently in a warm oven.
I’m looking to incorporate more buckwheat into my diet and am looking forward to making these biscuits.
A couple of questions …
Have you tried using a plant-based milk other than soy?
I make my own plant-based milk and do not filter out the pulp/fiber. Do you think I would still need to use the vinegar if I use this “whole” milk?
Hi Marshall, happy to hear you’re looking forward to making these! I have not tried using another milk myself, however, you can certain use any that fits your liking. You could even use plain water in a pinch, but the biscuits wouldn’t be a creamy. You will still want to use the vinegar (or another acid like lemon juice) no matter what liquid you use, because that is what will activate the baking soda and help the biscuits rise. You don’t taste it at all in the finished product. Please don’t hesitate to let me know if you have any other questions. I hope you love the biscuits! 🙂
Thanks, Laura. And I’m sure you’re right … I’ll love the biscuits. 🙂
Can I use bulgar wheat & grapeseed oil for these biscuits
Will be trying all these recipes.
Thank you
Kind regards
Ruth
Hi Ruth! You could definitely make those substitutions. Make sure your bulgur is ground to a flour, if it’s not already, before you use it. You can use a high speed blender or food processor for that. Grapeseed oil would be delicious in these biscuits! Thanks for your question. Let me know how they turn out!