We had some leftover black bean burgers which B- had made, but we didn’t have any bread. I decided to make some buckwheat biscuits to use for our sandwiches. Buckwheat biscuit burgers? I think so.
I don’t own a traditional, round biscuit cutter, so I used a two-cup, Pyrex bowl. It worked perfectly for the size that I wanted. I was feeling a bit whimsical as well, so in addition to the sandwich-sized biscuits, I used a cookie cutter to make some star-shaped ones. And why not? Obviously, you can cut these biscuits to the size and shape that your heart desires.
Okay, let’s talk about the color of these biscuits…. they’re red. I’m sure there is a person somewhere (ahem… my friend Sophia more than likely) who can explain the chemistry behind it, but that person is not me. I always put turmeric in biscuits, but only this recipe goes red. Which leads me to conclude that it’s some reaction of the lemon juice and the turmeric because the citrus is the main difference in the two recipes. Or maybe that this recipe uses both baking powder and baking soda contributes to this reaction. I really don’t know. I’m not complaining; I actually think it’s kind of neat that they are so colorful!
These made for great sandwiches! They would also be good for vegan biscuits and gravy. Let’s be for real here, biscuits are just a delicious bread. If any of you tries this recipe out, I would love to know how yours turned out- are they red??
Happy baking, friends!
- 1 cup buckwheat flour
- 2 cups unbleached all purpose flour
- 1 1/2 tablespoons baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon turmeric (optional)
- 6 tablespoons coconut oil, cold
- 1 1/2 cup unsweetened almond milk + 1 1/2 tablespoons fresh lemon juice
Gather together all of your ingredients. Preheat the oven to 450°F. If your kitchen is warm and the coconut oil liquid, measure out the coconut oil into a bowl and place it in the refrigerator to harden.
In a large bowl, mix together the almond milk and the fresh lemon juice. Set aside.
In a large mixing bowl, sift together the dry ingredients. If any buckwheat doesn’t make it through the sifter/sieve, just pour it on top of the dry mixture.
Create a well in the center of the dry mixture and add the almond milk 1/4 cup at a time. Stir gently.
Turn dough onto a floured surface. Knead gently by folding in half and rolling with a rolling pin five or six times. Then roll out to about 1/4 – 1/2 inch thickness. Cut with a biscuit cutter and place on a lightly greased baking sheet.
Bake 10-15 minutes, until fluffy and golden.
While the first batch is baking, roll the remaining dough back into a ball and store in the refrigerator. Re-roll out and repeat the process.
Remove from baked biscuits from the pan and place on a wire rack to cool.