Super-tasty wheat-free biscuits! Our buckwheat is grown and freshly ground right here in the Dungeness Valley.
2 cups Nash’s buckwheat flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter or oil
1 egg
1 tablespoon honey
1 teaspoon vanilla
1 cup sour milk
Preheat oven to 400° F and grease an 8-inch square pan. Mix flour, baking powder and salt thoroughly. Cut butter or oil into the flour mixture and set aside.
Mix the egg, honey, vanilla and milk together. Make a well in the flour mixture and add the liquid mix. Blend together using light motions. Quickly spoon 12 portions on to the greased pan and bake 30 minutes.
We thank Mary Wong for this recipe.