- 1/2 cup unsalted butter, chilled and cut into small pieces
- 1 cup sour cream
- 1 large egg, beaten
- Freshly ground black pepper, to taste
- Chopped fresh herbs, such as parsley or chives, for garnish (optional)
Steps
Gluten Free Sour Cream Biscuits Recipe
Ingredients:
- 2 cups gluten-free flour blend (such as Bob's Red Mill 1-to-1 Gluten-Free Baking Flour)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup cold butter, cut into small cubes
- 3/4 cup sour cream
- 1 egg, beaten
- 1/4 cup grated cheddar cheese (optional)
Instructions:
1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the gluten-free flour blend, baking powder, and salt until well combined.
3. Add the cold butter to the dry ingredients and using a pastry blender or your fingers, cut the butter into the mixture until it forms coarse crumbs.
4. Pour in the sour cream and beaten egg and stir until a dough forms.
5. If desired, fold in the grated cheddar cheese.
6. Turn the dough out onto a floured surface and roll it into a ball, then flatten it with your hands to form biscuits that are about 1/2 inch thick.
7. Place the biscuits on the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes or until the biscuits are golden brown and a toothpick inserted into the center comes out clean.
9. Let the biscuits cool for a few minutes on the baking sheet, then transfer them to a wire rack to cool completely.
Enjoy your delicious gluten-free sour cream biscuits!