These epic vegan buckwheat biscuits with Himalayan Tartary Buckwheat and almond flour are easy to make. They go with soups, salads, vegan casseroles, and more.
I adore the rich and flaky taste of vegan buckwheat biscuits fresh from the oven with garlic and nutritional yeast on top.
They rock with soups, salads, vegan casseroles, and more.
They’re also super healthy with almond flour, Himalayan Tartary Buckwheat (HTB), and organic gluten-free shortening.
Vegan Buckwheat Almond Flour Biscuits
These delicious vegan biscuits with HTB are easy to make. I always triple the recipe to keep more on hand.
They’re an entrée, too, with rich miso gravy or as sandwich bites.
Here’s what you’ll need (full recipe card below):
Equipment
- Almond four.
- HTB flour.
- Plant milk.
- Baking powder.
- Vegan shortening.
- Pink salt.
Vegan Biscuits Recipe
I’m a huge fan of mixing Himalayan Tartary Buckwheat with almond flour. It boosts protein, fiber, prebiotics, and more.
Vegan Buckwheat Biscuits
Equipment
- Pastry blender. (Optional.)
- Parchment paper. (Optional.)
Ingredients
- 1 3/4 cups organic flour.
- 1/4 cup HTB powder.
- 3/4 cup plant milk.
- 1 tbsp baking powder.
- 1/3 cup shortening.
- 1/2 tsp pink salt.
- 1/4 cup Vegan butter.
- 2 tbsp Nutritional yeast.
Instructions
- Mix the flour, baking powder & salt in a mixing bowl, then cut the shortening in with the pastry blender until it's crumbly.
- Add the plant milk to the center and stir only until moistened with a fork.
- Roll into a ball and knead on a lightly floured board until smooth, then press or roll flat keeping at least a half inch thickness.
- Flour the 2.5" biscuit cutter and make 10 shapes (unless you doubled/tripled the recipe), then position biscuits on the pan about an inch apart (lightly oiled or with parchment paper).
- Bake in a preheated 450 oven for 10 minutes or until golden, then cool on a rack.
- Tasty hot with vegan butter and nutritional yeast. Also good for tons of recipes.
Nutrition
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