Moist, delicious, sour cream biscuits that are quick and easy. A gluten-free version of a family favorite.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
Whisk flour, baking powder, xanthan gum, and salt together in a mixing bowl. Add sour cream and butter and mix until well combined.
Spoon evenly into the prepared muffin tin.
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.