Best 3 Gluten Free Sour Creamy Biscuits Recipes

Entering the realm of gluten-free baking, let's embark on a culinary journey to discover the secrets of crafting delectable gluten-free sour cream biscuits. These light, fluffy, and slightly tangy biscuits are a perfect accompaniment to any meal, and their gluten-free nature ensures that everyone can enjoy their delightful taste. Sour cream adds a touch of richness and moisture to the biscuits, making them incredibly tender and flavorful. Whether you're a seasoned gluten-free baker or just starting out, this comprehensive guide will equip you with all the necessary knowledge and techniques to create mouthwatering gluten-free sour cream biscuits that will satisfy even the most discerning palate.

Check out the recipes below so you can choose the best recipe for yourself!

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

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

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

Ingredients

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

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

Tips:

Prepare your ingredients and tools in advance. This will help you stay organized and prevent any last-minute scrambling.
Use a good quality gluten-free flour blend. Not all gluten-free flour blends are created equal. Some are more absorbent than others, so it's important to find one that works well for you.
Be careful not to overmix the dough. Overmixing can make the biscuits tough.
Roll out the dough to the desired thickness. If you want thicker biscuits, roll out the dough to about 1/2-inch thick. For thinner biscuits, roll out the dough to about 1/4-inch thick.
Cut out the biscuits using a biscuit cutter or a sharp knife. If you don't have a biscuit cutter, you can use a drinking glass or a ramekin.
Place the biscuits on a greased baking sheet. Make sure the biscuits are spaced evenly apart so that they have room to rise.
Bake the biscuits in a preheated oven until they are golden brown. The baking time will vary depending on the thickness of your biscuits.

Conclusion:

Gluten-free sour cream biscuits are a delicious and easy-to-make treat that can be enjoyed by people with and without gluten sensitivities. With a few simple ingredients and a little bit of time, you can have a batch of warm, fluffy biscuits that are perfect for breakfast, lunch, or dinner. So next time you're looking for a gluten-free baking project, give these sour cream biscuits a try!