Sour cream biscuits that are moist, delicious, and simple to make. An adaptation of a family favorite without gluten.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Total Time: | 25 mins |
| Servings: | 12 |
| Yield: | 1 dozen |
Ingredients
- 2 cups gluten-free all-purpose baking flour (such as Gluten Free Mama)
- 3 teaspoons gluten-free baking powder
- 2 teaspoons xanthan gum
- 1 teaspoon salt
- 1 ½ cups sour cream
- 1 cup butter, melted
Instructions
- 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.
Nutrition Facts
| Calories | 279 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 53 mg |
| Dietary Fiber | 3 g |
| Protein | 3 g |
| Saturated Fat | 14 g |
| Sodium | 475 mg |
| Sugars | 1 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Five stars for taste, less for structure. I think the ratio of flour to fats is way off. I ate them with a spoon. I crumbled them over a bowl of beans, and they were delicious. I’ll try adding more flour next time.