Best 3 Gluten Free Sour Cream Biscuits Recipes

**Gluten-Free Sour Cream Biscuits: A Heavenly Delight for Every Occasion**

Indulge in the delectable goodness of gluten-free sour cream biscuits, a culinary masterpiece that combines the tanginess of sour cream with the fluffy texture of biscuits. These delectable treats are a symphony of flavors and textures, perfect for breakfast, lunch, or dinner. With a variety of recipes to choose from, including vegan, keto, and traditional options, there's a perfect biscuit for every palate and dietary preference. Embark on a delightful baking journey and discover the secrets to creating the most heavenly gluten-free sour cream biscuits that will tantalize your taste buds and leave you craving more.

Here are our top 3 tried and tested recipes!

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

Ingredients

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

GLUTEN FREE SOUR CREAMY BISCUITS

Gluten Free Sour Creamy Biscuits image

i saw this recipe on food network. the recipe was within a creamy chicken & biscuits dish. I adjusted the biscuits for this Gluten Free recipe. My family enjoys Biscuits & Gravy once again. (thicken your gravy with corn starch) hope you enjoy it!

Provided by cheryl koenig

Categories Biscuits

Time 25m

Number Of Ingredients 6

Ingredients

4 Tbsp cold butter, cut into 1/2-inch cubes
1 1/4 c gluten free flour blend., like king arthur
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 c sour cream

Steps:

1. preheat oven to 400 degrees chill butter cubes in freezer
2. in a Food Processor place GF-Flour, baking powder, baking soda, salt. pulse to mix.
3. add cubed butter to processor. process until mixture looks like wet sand. add 1/2 cup sour cream & pulse until a dough is formed.
4. place dough on floured surface and form a into a thick disc, about 4 inches round. cut into 6 wedges.
5. bake until fluffy and golden, about 11 to 15 minutes.

SOUR CREAM BISCUITS

Sour Cream Biscuits image

Biscuit recipes that feed a few are hard to come by. I couldn't wait to try these.-Nell Jones, Smyrna, Georgia

Provided by Taste of Home

Time 30m

Yield 4 biscuits.

Number Of Ingredients 4

Ingredients

1 cup self-rising flour
1/4 teaspoon baking soda
3/4 cup sour cream
2 teaspoons canola oil

Steps:

Preheat oven to 425°. In a large bowl, combine flour and baking soda. Stir in sour cream and oil just until moistened. Turn onto a floured surface; knead 4-6 times. Roll out to 3/4-in. thickness; cut with a 2-1/2-in. biscuit cutter. , Place on a greased baking sheet. Lightly spray tops with cooking spray. Bake 10-12 minutes or until golden brown.

Nutrition Facts : Calories 210 calories, Fat 10g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 461mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

Tips:

Use a gluten-free flour blend that contains a variety of flours, such as almond flour, coconut flour, and tapioca flour. This will help to ensure that the biscuits are light and fluffy.
Make sure the butter is very cold before you cut it into the flour mixture. This will help to create a flaky texture in the biscuits.
Don't overwork the dough. Overworking the dough will make the biscuits tough.
Roll out the dough to a thickness of about 1/2 inch. If the dough is too thick, the biscuits will be dense and heavy.
Cut the biscuits out with a biscuit cutter or a sharp knife. Make sure the biscuits are cut close together so that they rise evenly.
Bake the biscuits in a preheated oven at 425 degrees Fahrenheit for 10-12 minutes, or until they are golden brown.

Conclusion:

These gluten-free sour cream biscuits are a delicious and easy-to-make addition to any meal. They are perfect for breakfast, lunch, or dinner. Serve them with your favorite gravy, jam, or butter. You can also use them to make sandwiches or sliders.