This recipe uses kefir, which is a nice leavening agent. Kefir contains yeast and bacteria to culture the milk and is considered probiotically nutritious.
1 1/2 cups buckwheat flour
½ cup quinoa flour
¾ cup kefir (you can also use buttermilk)
¼ tsp aluminum-free baking soda
1 TBS aluminum-free baking powder
1 tsp sea salt
6 TBS cold butter
12-24 hours prior to making biscuits, mix the flours and kefir together.
Cover and allow the flour to soak. Preheat the oven to 450 degrees. Cut the butter into chunks then work it into the flour/kefir mixture along with the baking soda, baking powder and salt. I use my food processor using quick pulses.
Do not over mix. If the mixture is too dry, add a bit more kefir. Turn the dough onto a lightly floured board. Gently pat the dough to ½ inch thick (this will yield lighter biscuits than using a rolling pin).
Use a round cutter to cut out the biscuits. Place biscuits on a cookie sheet. If you want biscuits with soft edges (and a higher rise), place the rounds touching each other. If you want biscuits with crusty sides, place the rounds about 1 inch apart.
Bake for 10-12 minutes until golden brown. Makes 10 biscuits.
This recipe is originally from LeftoverQueen.com, which blog has been retired.
NOTE: We will place this in our recipe nutrition program next but we wanted to go ahead and publish this for you!