Gluten Free Sour Cream Biscuits Recipes

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.

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.

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.