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Gluten Free Sour Cream Biscuits
So easy and so good, these little gluten free sour cream biscuits can be on your table in 30 minutes or less!
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Course:
Appetizer, bread, Snack
Cuisine:
American
Servings:
12
biscuits
Calories:
90
kcal
Author:
Christine
Ingredients
¼
cup
butter
melted
½
cup
sour cream
1
cup
gluten free bread’s bisquick
2
tsp.
psyllium husk powder
Instructions
Preheat oven to 400 F. Spray a mini muffin pan with cooking spray. Set aside.
In a medium bowl, combine melted butter and sour cream. Stir until fully mixed.
Add the cup of gluten free bisquick and psyllium husk powder.
Mix with a spoon until full combined.
Drop teaspoons of batter into the mini muffin pan.
Bake for 15 – 17 minutes or until tops are golden brown.
Notes
Using our gluten free bisquick mix makes these biscuits super easy.
Use a mini muffin pan for best results.
Watch the muffins as the baking time could differ slightly depending on your oven.
Nutrition
Calories:
90
kcal
|
Carbohydrates:
9
g
|
Protein:
1
g
|
Fat:
6
g
|
Saturated Fat:
4
g
|
Cholesterol:
15
mg
|
Sodium:
126
mg
|
Potassium:
14
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
180
IU
|
Vitamin C:
0.1
mg
|
Calcium:
22
mg