Green Onion and Buckwheat Biscuits

Green Onion and Buckwheat Biscuits

Graham and I are trying to break a bad habit.   This habit is not something we do all that often, but it is a little upsetting and maybe even a little embarrassing when it happens.  Since it is so easy to do, especially when fresh produce is involved, I’m guessing that we are not the only ones with this habit.   You can let me know if this story sounds familiar…

Ingredients for Biscuits

You go to the store or farmers market and everything is at the peak of freshness.  Because it all looks so great your head is swimming with ideas of what you can make.  When you get home and unpack everything, the shelves in the fridge practically sag from your purchases.  You do pretty well at lightening the load, but one recipe only calls for half a bunch of the parsley or just a few stalks of celery.  You have good intentions of using the rest but somehow things get pushed to the back and get lost in the cold abyss of the fridge.  A few weeks later you reach in to find something else and come out with a bag of barely identifiable brown glop that must be removed from the house immediately.

Green Onion and Buckwheat Biscuits Batter

We’ve decided that this has to stop.  Our refrigerator can no longer be a wasteland for perfectly good and usable food.  As a result, we are trying to be better about monitoring the contents of our fridge, using up odds and ends, and are getting creative with leftover ingredients.

Biscuits Ready to Bake

Today’s biscuit recipe was my attempt to use up several green onions that were lounging in the crisper and some buckwheat flour that had made itself quite at home in our home.  I also threw in a few tablespoons of leftover sour cream. The resulting biscuits were flecked with bits of green onion and had an interesting brownish-blue-gray color.  Though I realized that these were not the most attractive biscuits, I was a little bit miffed when Graham walked through the kitchen and exclaimed, “Look at the cow patties!”  He still claims it was an expression of endearment, and despite their odd appearance, both of us agreed that they did have a nice flavor and were especially tasty when spread with butter.   Here’s to continuing to try to breaking our habit and being less wasteful!

Green Onion and Buckwheat Biscuits

Green Onion and Buckwheat Biscuits

Adapted from a recipe from our CSA Box

  • 1 cup all purpose flour
  • 1 cup buckwheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 3 tablespoons butter
  • ½ cup of finely chopped green onions
  • 2 tablespoons sour cream
  • A little less than 1 cup milk
  • Cooking spray or butter to grease pan

Preheat the oven to 400°.  Coat large baking sheet with cooking spray or butter.

In a large bowl mix together flour, buckwheat flour, baking powder, salt, and baking soda.  Cut in butter with a pastry blender.  The mixture should have a slightly mealy texture.   Measure out two tablespoons of sour cream and pour them into a one-cup measuring cup.  Fill the rest of the measuring cup with milk.  Pour milk and sour cream into flour mixture and mix until the liquid is just incorporated into the flour.

Using a large spoon, drop heaping tablespoons of batter onto the greased baking sheet.  Bake at 400° for about 15 minutes or until biscuits turn a light golden brown.

Tasty Easy Healthy Green Recipe Ratings:

Recipe Report Card Notes About Recipe Ratings

Tasty Rating


Three Chefs (Average Tastiness)

The biscuits had a nice nutty and earthy flavor with a little bit of a zing from the green onions. But they were also a little on the drier side and because of that crumbled pretty easily.

Easy Rating


Four Easy Chairs (ABC, Easy as 123…)

These biscuits were very quick and easy to make. They require just a little chopping, mixing, and brief amount of baking time.

Healthy Rating


Four Apples (Healthy, Wealthy, and Wise)

Not too bad–buckwheat flour is a whole grain and the butter and sour cream added a little fat, but not too much.

Green Rating


Four Leaves (Mother Earth Approved)

The ingredients that made up the bulk of this recipe were organic, but not local.
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