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Buckwheat Biscuits ~ buckwheat flour gives these tall, fluffy biscuits some great nutty flavor and a nutritional boost as well!


makes 6 large biscuits

Total time

0 minutes




  • a generous 1/2 cup fresh parsley (packed)
  • 1 cup buckwheat flour
  • 2 cups white flour, or a gluten free flour mix
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 12 tbsp (1 1/2 sticks) cold butter (cut in pieces)
  • 2 tbsp honey
  • 1¼ cup cold buttermilk, shaken


  1. Preheat oven to 450F
  2. If you are using the parsley, put it in the bowl of a processor and pulse till evenly chopped.
  3. Put the dry ingredients in the bowl of the processor, pulse to mix.
  4. Drop in the butter pieces and pulse about 10 times to incorporate the butter.
  5. Mix together the honey and buttermilk and while the processor is going, pour the liquids in and run just until the dough forms.
  6. Dump it out onto a floured surface and pat it into a fat disk, about 9", don't be worried by the sticky dough, all you are doing is patting it into shape and plopping the biscuits on the baking sheet, so you don't need to add too much extra flour.
  7. Cut out 6 biscuits with a 2 1/2 to 2 3/4 inch biscuit cutter.  Reform the dough gently and cut 2 more biscuits if you want, although I always find the biscuits made with the reformed dough are not nearly as good or as pretty.
  8. Bake on parchment or silpat in the 450 oven for about 5 to 6 minutes until the biscuits start to rise, and then turn down the heat to 400 and bake another 8 to 10 minutes just until fully risen and lightly browned.  Don't over bake!
  9. View the recipe instructions at The View From the Great Island

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