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Vegan Buckwheat Biscuits with Himalayan Tartary

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These epic vegan buckwheat biscuits with Himalayan Tartary Buckwheat and almond flour are easy to make. They rock with soups, salads, vegan casseroles, and more.

I adore the rich flaky taste of vegan buckwheat biscuits fresh from the oven with Earth Balance 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 flour (HTB), and organic gluten-free shortening.

This recipe is organic, vegan, and gluten-free.

Vegan Buckwheat Almond Flour Biscuits

Golden freshly baked biscuits in a cast iron pan on a tabletop.
Vegan biscuits are easy to make.

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:

Vegan Buckwheat Biscuits Ingredients

  • Almond four.
  • HTB flour.
  • Plant milk.
  • Baking powder.
  • Vegan shortening.
  • Pink salt.  

Vegan Biscuits Recipe

Top view of granular biscuit dough in a ceramic bowl.
Six-ingredient biscuit dough.

I’m a huge fan of mixing Himalayan Tartary Buckwheat with almond flour. It boosts protein, fiber, prebiotics, and more.

Top view of rich vegan buckwheat biscuits in a wicker basket on a rustic board.

Vegan Biscuits with Himalayan Tartary Buckwheat & Almond Flour

PlateofGrass
This recipe is organic, plant-based, and gluten-free.
No ratings yet
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer, Breakfast, Lunch, Side Dish, Snacks
Cuisine American
Servings 10
Calories 145 kcal

Ingredients
  

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

Calories: 145kcal
Keyword Easy Vegan Biscuits, HTB Recipes, Vegan Biscuits Recipe, Vegan Biscuits with Almond Flour, Vegan Buckwheat Biscuits with Himalayan Tartary Buckwheat, Vegan Gluten-Free Biscuits
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