Fluffy and Delicious Buckwheat Sour Cream Biscuits

These Buckwheat Sour Cream Biscuits are a delightful twist on traditional biscuits. Made with buckwheat flour and tangy sour cream, these biscuits are light, fluffy, and full of flavor. Perfect for breakfast or as a side dish, these biscuits are sure to become a family favorite. Serve them with butter and jam or with your favorite soup or stew.

Ingredients

• 1 cup buckwheat flour
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup cold unsalted butter, cubed
• 1/2 cup sour cream
• 1/2 cup buttermilk

Directions

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the buckwheat flour, all-purpose flour, baking powder, baking soda, and salt.
3. Add the cold butter to the flour mixture and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
4. In a separate bowl, mix together the sour cream and buttermilk.
5. Pour the sour cream mixture into the flour mixture and stir until just combined. Be careful not to overmix.
6. Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together.
7. Roll the dough out to a thickness of about 1/2 inch.
8. Using a round biscuit cutter, cut out biscuits and place them on the prepared baking sheet.
9. Gently reshape the dough scraps and cut out more biscuits until all the dough is used.
10. Bake the biscuits in the preheated oven for 12-15 minutes, or until golden brown.
11. Remove from the oven and serve warm.
12. Enjoy your fluffy and delicious buckwheat sour cream biscuits!

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