These buckwheat biscuits without butter are easy to put together, and go great with most any meal - from simple weeknights to holiday feasts. And they're gluten free!
Combine the soymilk and vinegar in a cup or bowl and set aside for about 5 minutes (it will become thicker as the acid curdles the protein in the milk).
In another bowl, combine the buckwheat flour, baking powder, and salt.
Pour in the soymilk/vinegar mixture, the olive oil, and applesauce, and mix until well combined.
Portion out the batter onto a lined or greased baking sheet using a small cookie scoop (about 1.5-2 tablespoon 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.