Gail’s Best Buckwheat Biscuits
from the SSB Kitchen
Prep: 15 minutes Bake: 12 minutes Oven: 450 Yield: 10 biscuits (2 ¾ inch)
¾ C buckwheat flour
¼ C bran (wheat or oat, or omit and use 1 full cup buckwheat for gluten-free version)
½ C whole wheat flour (can sub coconut flour for gluten-free version)
½ C all-purpose white flour (can sub millet flour for gluten-free version)
¼ t salt
1 T baking powder
¼ t baking soda
⅓ C Grassy Point Vegan Spread
¾ C soy milk (or other nondairy milk)
2 t apple cider vinegar
Preheat oven, clean a surface for rolling out the dough, and have an ungreased baking sheet ready to go.
Measure the vinegar into a bowl, add the soy milk, stir, and let stand.
Sift together the dry ingredients.
Cut the coconut oil into the dry mixture to form coarse crumbs.
Stir the soymilk again (it should be starting to break a little and become somewhat lumpy), then make a well in the center of the dry ingredients. Add the soymilk all at once and stir just enough to mix.
Turn the dough onto a lightly floured surface. Gently knead a few times. Pat the dough to about ½”. Cut with a biscuit cutter or upside-down glass. Place on the baking sheet, slightly touching.
Place in oven for about 10 minutes, until just starting to become golden.