Gluten Free Sour Cream Biscuits Recipes

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GLUTEN-FREE SOUR CREAM BISCUITS



Gluten-Free Sour Cream Biscuits image

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

Provided by alica

Categories     Bread     Quick Bread Recipes     Biscuits

Time 25m

Yield 12

Number Of Ingredients 6

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

Steps:

  • 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 279.2 calories, Carbohydrate 19.5 g, Cholesterol 53.3 mg, Fat 22.1 g, Fiber 3.2 g, Protein 3.3 g, SaturatedFat 13.5 g, Sodium 474.9 mg, Sugar 0.8 g

GLUTEN-FREE BISCUITS



Gluten-Free Biscuits image

Basic gluten-free biscuits are fantastic with brunch, dinner or even a bowl of soup for an easy lunch. This recipe is perfect for tweaking-stir in your favorite ingredients like shredded cheddar and garlic powder, Swiss and chives, or Parmesan and Italian seasoning. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 9 biscuits.

Number Of Ingredients 7

2-1/4 cups gluten-free all-purpose baking flour
2-1/2 teaspoons baking powder
2 teaspoons sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold butter, cubed
1 cup buttermilk

Steps:

  • Preheat oven to 425°. In a large bowl, whisk the first 6 ingredients. Cut in butter until mixture resembles coarse crumbs. Add buttermilk; stir just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times., Pat or roll dough to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Bake 10-12 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 205 calories, Fat 11g fat (7g saturated fat), Cholesterol 28mg cholesterol, Sodium 467mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.

GLUTEN-FREE BUTTERMILK BISCUITS



Gluten-Free Buttermilk Biscuits image

Good gluten-free biscuits are impossible to find. This is the first time they have been delicious. They're light and fluffy. Yum!

Provided by Gabby Morano

Categories     Healthy Recipes     Gluten Free     Breakfast and Brunch

Time 40m

Yield 12

Number Of Ingredients 9

2 ¼ cups gluten-free all purpose baking flour
2 tablespoons golden flaxseed meal
2 tablespoons white sugar
1 tablespoon baking powder
1 ½ teaspoons salt
6 tablespoons cold butter, cut into tablespoon-sized pieces
1 cup buttermilk
3 tablespoons ricotta cheese
1 large egg

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Grease a 12-cup muffin tin.
  • Whisk flour, flaxseed meal, sugar, baking powder, and salt together in a medium bowl. Add butter and cut in with 2 knives or a pastry blender until slightly crumbly.
  • Mix buttermilk and ricotta cheese together in a separate bowl. Mix in egg. Slowly pour into the flour mixture and mix to form a wet dough. Flour your hands and form dough into twelve 1 1/2-inch thick discs. Put each one into a muffin cup.
  • Bake in the preheated oven until golden brown on top, 15 to 20 minutes. Let them cool in the pan for at least 5 minutes. Until they cool, biscuits can be gummy; they get better as they cool.

Nutrition Facts : Calories 170.2 calories, Carbohydrate 22.7 g, Cholesterol 32.8 mg, Fat 8 g, Fiber 2.9 g, Protein 4.5 g, SaturatedFat 4.1 g, Sodium 485.9 mg, Sugar 4 g

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