Best 3 Gluten Free Sour Cream Biscuits Recipes
In the realm of culinary adventure, gluten-free baking unveils a world of delectable possibilities. Sour cream biscuits, a beloved culinary staple, can now be enjoyed by those with gluten sensitivities or celiac disease. Gluten-free sour cream biscuits offer a tender, flaky texture that rivals their traditional counterparts, while accommodating dietary restrictions. Embark on a delicious journey as we explore the secrets to creating these flavorful biscuits, providing you with a recipe that transforms simple ingredients into a delightful gluten-free treat.
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GLUTEN-FREE SOUR CREAM BISCUITS
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
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
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
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
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
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 Sourdough Biscuits
Sourdough is a fermented food made from a mixture of wheat and water. The fermentation process gives sourdough its sour flavor and increases its nutritional value. It helps to break down the gluten in the wheat, making it easier to digest. Sourdough can be used in a variety of recipes, including bisicuits.
To make gluten-free sourdough bisuits, you will need:
- In a large bowl, whisk together the sourdough starter, gluten-free all-purpose four, baking powder, baking soda, and sugar.
- In a separate bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then gradually add the milk.
- Add the wet ingredients to the gluten-free four mixture and mix until just combined.
- Knead the dough on a lightly floured surface for a few minutes until smooth and elastic.
- Form the dough into a ball and flatten it out into a 1-inch thick disc.
- Use a biscuit cutter to cut out biscuts from the dough.
- Place the biscuts on a greased baking sheet.
- Bake the biscuts in a preheated oven at 400 degrees Fahrenheit for 10-12 minutes, or until golden brown.
- Let the biscuts cool on a wire rack before serving.
Conclusion
Gluten-free sourdough biscuts are a delicious and healthy alternative to traditional wheat-based biscuts. They are perfect for people with celiac disease or gluten sensitivity, as well as for those who are looking for a healthier choice. Sourdough biscuts are also easier to digest than traditional biscuts, making them a good choice for people with sensitive stomaches.
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