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!Jump to Recipe
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.
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!
- 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
Preheat oven to 425° F.
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).
In another bowl, combine the buckwheat flour, baking powder, baking soda, and salt.
Pour in the soymilk/vinegar mixture and the olive oil, and mix until well combined.
Portion out the batter onto a lined or greased baking sheet using a small cookie scoop (about 1.5 Tbsp per biscuit).
Bake for 10-14 minutes, until slightly browned and the biscuit quickly rebounds when gently pressed.
Best served warm. Can be stored in an airtight for a day or two. Reheat gently in a warm oven.