Gluten Free Sour Cream Biscuits Food

GLUTEN-FREE SOUR CREAM BISCUITS

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.

BUCKWHEAT SOUR CREAM BISCUITS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Stir buckwheat flour, baking powder, baking soda, and salt together in a bowl. Cut in butter until mixture resembles coarse crumbs. Stir in sour cream and milk with a fork until dough forms a ball.
• Turn dough out on a lightly floured surface and knead about 5 times. Pat out to 3/4-inch thickness. Cut into rounds with a 2- or 3-inch cutter. Transfer biscuits to a nonstick baking sheet.
• Bake in the preheated oven until bottoms are nicely browned, about 15 minutes.

GLUTEN-FREE BISCUITS

Steps:

• Preheat oven to 375 degrees. In a large bowl, mix all the dry ingredients together.
• Add all the wet ingredients and combine well (leave 2 eggs for basting). After mixing the dough, form the dough into a ball. The dough will be somewhat wet, which is okay. Add a little more flour to help handle the dough, but not too much.
• Use your hand to shape the ball form dough into a square or rectangle. You may use a rolling pin but do it lightly so you do not overwork the dough.
• Use a biscuit cutter (or circular cookie cutter) to cut the dough in even size. Beat the extra eggs and use a small brush to baste the top and sides of the dough.
• Place the biscuits on a sheet pan lined with parchment paper that's lightly greased with butter or olive oil spray. Bake for 20-25 minutes or until golden brown. Serve warm and enjoy!

RECIPE: FLUFFY GLUTEN FREE BISCUITS

Steps:

• Whisk together flour, sugar, baking powder, baking soda, and salt.
• Cut 3 tablespoons of cold butter into small pieces. Cut butter into dry ingredients with a pastry cutter (a food processor also works!). Ensure butter pieces are around pea sized or smaller. This mixture will be dry and crumbly.
• Stir in yogurt and milk until mostly combined (the dough may not be smooth yet, and may not entirely stick together).
• Pick up the dough with floured hands and knead on floured surface. Knead and fold dough about 10 times (I usually fold in half, flatten, fold in half again, flatten, etc.). Once your dough is kneaded, mold it into a rectangular shape, flattening the edges with your hands. Cut into six equal pieces. Even out the individual biscuits with hands.
• Place onto parchment lined pan and bake at 450F for 7-8 minutes, or until golden brown. (I use a silicone mat instead of parchment, otherwise just a greased cookie sheet will also work just fine).
• Once golden brown, remove from oven and brush fresh biscuits with remaining 1 tablespoon of (melted) butter.

THREE BERRY COBBLER WITH SOUR CREAM BISCUITS

Steps:

• Preheat the oven to 375 degrees. Cobbler may be made in an 8-inch or 9-inch square pan, or a 2.5 quart casserole or baking dish.

GLUTEN FREE BUTTERMILK BISCUITS RECIPE

Steps:

• Preheat oven to 375° F (static) or 350° F convection. Whisk together the dry ingredients in a large bowl. Cut the butter into the dry ingredients with a pastry cutter or in a food processor only just until you achieve the consistency of coarse meal - do not over-process. If not using powdered buttermilk, add apple cider vinegar to measured half & half /creamer/milk ingredient. Add together with sour cream to dry ingredient bowl and stir with a fork to combine. If the dough does not hold together once mixed, stir in more milk, one tablespoon at a time until the dough holds together well and is not dry. Pat the dough onto a lightly floured (with gfJules Flour) counter or pastry mat, patting to an even 1 inch thick. Quick method: Dip a biscuit cutter into more gfJules Flour and push straight down to cut the biscuits; do not twist with the cutter. Repeat with remaining dough, gathering dough scraps together when necessary, and re-patting flat to cut more biscuits. Rough Pastry Method: Fold the pastry into thirds, as shown in the 4-square photo. Once folded, gently roll out again and fold again; then repeat the process once more, rolling to the thickness of the biscuits you prefer. Dip a biscuit cutter into more gfJules Flour and push straight down to cut the biscuits; do not twist with the cutter. Repeat with remaining dough, gathering dough scraps together when necessary, and re-patting flat to cut more biscuits. ____ Transfer each cut biscuit to a parchment-lined baking sheet and prick the tops with a fork a few times. Brush each biscuit with milk or egg wash, and lay a thin pat of butter or dairy-free alternative on top, if desired, before baking. Bake for approximately 12 minutes (depending on thickness - may need to add time), or until the tops are lightly browned and the dough resists when pushed lightly with a finger. They should NOT be hard, so do not overcook! Yield: 6-9 biscuits (depending on size)

7 UP BISCUITS

Steps:

• Preheat oven to 450 degrees.
• Put 1/4 cup butter in iron skillet or 8 inch baking pan and melt in oven.
• Mix dry ingredients together.
• Cut in shortening until mixture is crumbly.
• Add 7-Up and sour cream. Mix together until just combined. If the dough is too dry you can add a small amount of 7-Up to fix that. The dough should be soft and not dry, but not too sticky either.
• Pat out dough on a floured counter about 1/2 inch thick. Cut out biscuits.
• I used a 2 inch biscuit cutter and got twelve biscuits from the dough.
• Remove skillet from oven and place cut out biscuits in hot butter being careful not to burn yourself!
• Bake for 12 - 15 minutes until biscuits are a nice golden brown.

KETO BISCUITS

Steps:

• Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
• In a medium bowl, whisk together the egg, sour cream, and salt. Using a rubber spatula, mix in the almond flour, then the baking powder.
• Using a 2-tablespoon scoop, place 6 mounds of the dough on the prepared baking sheet. Do not flatten the mounds.
• Bake until golden, 15-18 minutes. Serve warm.

GLUTEN-FREE SOUR CREAM COFFEE CAKE

Steps:

• In a small bowl, combine the pecans, brown sugar and cinnamon; set aside.
• In a large bowl, cream butter and sugar until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Beat in vanilla.
• Combine the flour mix, baking powder, baking soda, and salt; add to the creamed mixture alternately with the sour cream.
• Pour half of the batter into a greased and floured 10" bunt pan.
• Sprinkle with half of the pecan mixture.
• Gently top with remaining batter and pecan mixture.
• Bake at 350 degrees for 45-50 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from pan to a wire rack.
• Cool completely then dust with confectioner's sugar.

GLUTEN-FREE SOUR CREAM MUFFINS

Steps:

• Line 15 standard muffin cavities with paper liners or grease with nonstick cooking spray. Preheat oven to 350 degrees F.
• Combine butter and sugar in a large bowl. Mix with an electric mixer until a thick paste forms. Add the eggs, one at a time. Mix until incorporated. Stop the mixer and scrape down the bottom and sides of the bowl.
• Add the gluten-free flour, baking powder, baking soda, and salt. Mix until blended. Batter will be very thick. Stop mixer. Add sour cream and vanilla extract. Blend until smooth.
• Fill prepared muffin cups 2/3 full. Bake until golden brown. A cake tester inserted in the center of a muffin should come out clean, about 18 minutes. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar, if desired.
• Store muffins, wrapped, on the counter for up to three days or freeze for up to two months.

EASY GLUTEN FREE CREAM BISCUITS

Steps:

• Preheat the oven to 450°F. Line a baking sheet with parchment paper.
• In a small bowl, whisk together the gluten-free flour, baking powder, and salt. Add the cream while stirring with a spoon, just until everything is combined. The dough will be sticky.
• Using a wet 2 tbsp spring-loaded ice cream scoop or two spoons, portion the biscuit dough and set onto the prepared baking sheet. Use a pastry brush to gently brush the biscuit tops with a little of the melted butter.
• Bake for 12 to 18 minutes, until the tops are a golden brown and biscuits are done inside (internal temperature will be about 115°F). Remove from the oven, and let cool about 10 minutes to finish baking before serving.

GLUTEN-FREE SOUR CREAM POUND CAKE

Steps:

• Spray a 10-inch Bundt pan with cooking spray. Preheat the oven to 325 degrees.
• In the bowl of an electric mixer, preferably fitted with a paddle attachment, cream the butter and sugar together until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. Combine the flour, baking soda, and salt together. Turn the mixture to low, add half the flour mixture, then the sour cream, and finally the remaining flour. Beat in the vanilla. Using a rubber spatula, make sure all the ingredients are well combined.
• Pour the batter into the prepared pan and bake for 1¼ - 1½ hours or until a toothpick inserted into the cake comes out clean. Let cool in the pan for 15 minutes then transfer to a cooling rack to finish cooling.
• Dust cake with powdered sugar and serve.

LOW-CARB SOUR CREAM BISCUITS

Steps:

• Preheat oven to 400º Fahrenheit. Line a baking sheet with parchment paper.
• In a medium mixing bowl, whisk together the almond flour, ground flax seeds, xanthan gum, baking powder, salt. Cut the butter into the dry ingredients using a pastry blender. Mixture should appear mealy.
• In a small bowl, whisk together the sour cream and the egg white. Stir this mixture into the dry ingredients.
• Transfer mixture to a piece of parchment paper. Shape into a disk about 1/2 inch thick.
• Cut into desired shapes and place each biscuit onto the prepared baking sheet, allowing at least 2 inches between biscuits. Bake biscuits in the preheated oven for about 10-12 minutes. Larger shapes will take longer.

SOUR CREAM BISCUITS

Steps:

• Preheat Oven to 425 degrees.
• Cut butter into 6-8 slices and place in a glass 9×13 baking dish. Melt Butter in Microwave for 30-60 seconds. Set pan aside.
• In a large mixing bowl measure out 4 cups Bisquick Mix
• Add 1 cup Sour Cream. I find it easiest to measure out the sour cream and then dollop small spoonfuls into the Bisquick. This helps with evenly distributing the sour cream.
• Add 1 cup Lemon Lime Soda. I prefer Sprite because of the flavor but choose what you wish.
• With a large spoon, sitr the mixture. Stir until all ingredients are combined. Dough will be very sticky and might seem clumpy too. It's PERFECT.
• Sprinkle about 1/4 cup flour on clean surface and place dough on top.
• Using your hands and fingers "Pat" out the dough. Some extra flour on top will help if the dough is too sticky. Pat dough to 1 inch thick
• Use a Circle Cutter and cut out biscuits. You can also use a knife and cut into squares. They all taste the same.
• Place biscuits into 9×13 pan with melted butter. I typically can get 15-18 biscuits depending on size.
• Bake at 425 for 12-15 minutes

GLUTEN FREE SOUR CREAM AND CHIVE CHEDDAR BISCUITS

Steps:

• Preheat oven to 400°F.
• In a large bowl combine the almond flour, baking powder, salt, pepper, garlic powder, and Italian seasoning together.
• In another bowl, whisk together the eggs, Greek yogurt/sour cream and melted butter into a smooth and creamy mixture.
• Add the wet ingredients to the bowl of dry ingredients and stir to combine them (your batter will be wet at this point this is normal).
• Fold in the finely shredded cheddar cheese and chives.
• Divide your batter into eight portions and scoop each portion onto a baking tray lined with parchment paper.
• Bake for 10-14 minutes until the tops begin to turn a golden brown.
• Remove from the oven and set them on a wire cooling rack to cool. Enjoy!
• Store any leftovers in an airtight container in the fridge for up to a week.

STRAWBERRY SHORTCAKE WITH SOUR CREAM BISCUITS

Steps:

• Preheat oven to 450 and dust a large baking sheet with flour or use parchment paper.
• Combine sliced strawberries with sugar and let stand for 1 hour.
• Whip cream with a small amount of sugar (to your liking) and refrigerate.
• Make the biscuits by combining the flour, sugar, baking powder, baking soda and salt.
• Cut cold butter into the dry ingredients.
• Beat egg lightly and combine with the sour cream.
• Blend together briefly with a fork, form into a ball and place on floured counter.
• Roll dough out to about 3/4 inch thickness and cut about ten 2 1/2 inch biscuits.
• Place on baking sheet, brush tops with cream and sprinkle on sugar.
• Bake for 15 minutes, until well risen and golden brown.
• You will need 6 biscuits for the recipe.
• Split the warm biscuits and on the bottom half place 1/4 cup strawberries. Add the top and cover with whipped cream. You may garnish with a whole strawberry.

GLUTEN-FREE BISCUITS (FLUFFY BUTTERMILK)

Steps:

• Preheat oven to o 450°. In a stand mixer, combine all dry ingredients (as shown in photo 1). Using a cheese grater on large or coarse size, grate butter into flours (as shown in photo 2) and mix until crumbly.
• Add the buttermilk, sour cream and vinegar (as shown in photo 3). Only mix it until it pulls together. Over mixing will yield hard biscuits. The mixture will be slightly wet. Let it rest for 20-25 minutes (as shown in photo 4).
• Shape the dough with your hands (for REALLY fluffy biscuits, do NOT roll the dough out) on parchment or a non-stick baking sheet, to 1"-1 1/2" thick and cut into rounds with a biscuit cutter.
• Gather remaining dough and use your hands to create another disc. Cut more biscuits out. Bake on a parchment or silicone mat covered cookie sheet for 13-15 minutes or until lightly browned.

HOMEMADE GLUTEN FREE BISCUITS

Steps:

• Move oven rack to center
• Preheat the oven to 450 degrees Fahrenheit (232 C)
• Line a baking sheet with parchment
• Place the lined baking sheet inside (or on top of) another baking sheet
• If you are using honey (8g) instead of cane sugar, mix the honey with the oil and vinegar in a small bowl, set aside

GLUTEN FREE SOUR CREAMY BISCUITS

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.