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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!
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 12 biscuits
Calories 78 kcal
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.
Nutrition Facts
Olive Oil Biscuits (with Buckwheat Flour)
Amount Per Serving (1 biscuit)
Calories 78
Calories from Fat 47
% Daily Value*
Fat 5.2g8%
Saturated Fat 0.8g5%
Polyunsaturated Fat 0.6g
Monounsaturated Fat 3.4g
Sodium 107mg5%
Potassium 132.2mg4%
Carbohydrates 7.5g3%
Fiber 1.1g5%
Sugar 0.3g0%
Protein 1.6g3%
Calcium 45mg5%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.