Gluten-Free Sour Cream Biscuits

Moist, delicious, sour cream biscuits that are quick and easy. A gluten-free version of a family favorite.



Step: 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.

Step: 2

Whisk flour, baking powder, xanthan gum, and salt together in a mixing bowl. Add sour cream and butter and mix until well combined.

Step: 3

Spoon evenly into the prepared muffin tin.

Step: 4

Bake in the preheated oven until golden, 20 to 30 minutes.


Per Serving: 279 calories; protein 3.3g; carbohydrates 19.5g; fat 22.1g; cholesterol 53.3mg; sodium 474.9mg.

The best flavour of the flour can make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which not always getting bigger as well as white bread.

To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.

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