Ah, February. I can’t believe you’re here already. Another birthday coming up, a last “arctic blast,” and we’re still in the middle of soup season.
Is this post at all about soup, you ask? No.
So what’s with the soup season comment? Well, with soup season (and yes, this is a season I celebrate and look forward to all year long) comes biscuits and another reason to marvel at the magic that is buckwheat.
So my friends, after many attempts at making the buckwheat biscuits of my dreams, here we are. I present to you a recipe I love and will be making pretty much every week for the rest of my life. Maybe that’s an overstatement, but you get what I’m saying.For those of you who haven’t yet heard me wax poetic about buckwheat, I’ll keep it short. If you’re gluten free, go out and buy some buckwheat right now! It will make being gluten free so much happier. Rice flour has always had an odd texture to me, and who can live without whole grains? Nobody. That’s who. These little buddies are easy to whip up in a jiffy, and they’re great with soup (or what I like to call “the big show”), jam, or anything else your heart desires. Nutella? YES. Smashed banana? Why not?! Honey (if you’re not hardcore about the vegan thing)? Do it.
What you need:
1 3/4 cup oat flour (I ground mine from certified gluten free oats in a magic bullet)
1 1/2 cups buckwheat flour (buy online at Bob’s Red Mill or grind it from groats)
3 Tbsp Potato Starch
1 tsp baking powder
1/2 tsp baking soda
1/2 – 1 tsp salt (depending on how savoury you like your biscuits)
1/4 cup olive oil
1 cup unsweetenend almond milk (if dough is too thick, add 1 tbsp at a time until desired consistency is achieved)
Preheat the oven to 450. Mix dry ingredients in one bowl, wet in another, and mix! Your dough will be fairly dry and crumbly, but if it won’t stick together add more almond milk. If it’s too wet, and a little bit of flour.Once you’ve mixed, knead the dough into a ball and roll out on parchment paper into a flat layer about 1/2 thick (thick if you’d like). Using a mason jar or cookie cutter, cut the dough into circles, repeating the rolling and cutting until all of the dough is used.Bake for about 15 minutes, until crusty on the outside, then take a tea and biscuit break. You deserve it.Seriously, the smashed banana thing is good. Enjoy, friends! 🙂