I have been making these cheesy biscuits for a few years – the dough can be prepared in advance and stored in the fridge until needed. Then I bake as many biscuits as are needed, topping them with different seeds or cayenne pepper. They are quite crumbly but have a strong cheese flavour and are great served with pre-meal drinks.
I decided to try making a batch with gluten free buckwheat flour to see if they were as good and yes, they are. The dough didn’t seem to stick together quite as well, but after 24 hours in the fridge I could cut the discs as usual and the flavour is certainly as good as the wheat version. The buckwheat version is on the left, the wheat version on the right.
3 thoughts on “An experiment”
Yum yum yum. Does the dough freeze?
I’ll test that out with the next batch and get back to you!
Yes, the dough does freeze – I was worried it might become too crumbly, but this was not the case. So if you want to bake a few biscuits at a time, this is possible.