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Sour Cream Biscuits

Yields1 ServingPrep Time1 minCook Time1 minTotal Time2 mins

Hey, no Real Bread Baking Mix on hand? I've got you covered! Here's a sneak peak at a recipe from my new book "The Ultimate Grain-Free Cookbook". This is a quick, easy recipe and these biscuits are super light and fluffy, just what springtime mornings call for:)

Grain Free Sour Cream Biscuits

Dry Ingredients
 1 cup almond or other nut flour
 ¼ cup coconut flour
 ¼ cup egg white powder
 2 tbsp psyllium husk powder
 1 tbsp baking powder
 ½ tsp sea salt
Wet Ingredients
 1 egg
  cup applesauce, or ½ large apple (about 2 ounces)
 ½ cup sour cream or yogurt
 ½ cup water
 2 tsp melted butter for brushing

Preheat oven to 400°F and butter an 8-inch round cake or springform pan and set aside.


In a medium-sized bowl, whisk together the dry ingredients, sifting as necessary, to remove lumps.


In a small bowl, whisk together the wet ingredients (if using apple, use your blender).


Whisk the wet ingredients into the dry ingredients, then let the batter set for about 5 minutes.


Use a large ice cream scoop to place mounds of dough into the buttered pan. They will look like “drop biscuits.” Keep them close together so they can help each other rise instead of spreading out.


Use wet fingers to gently smooth the tops.


Bake for 20–25 minutes, or until they become golden brown.


Brush the baked biscuits with melted butter when they come out of the oven.

Nutrition Facts

Serving Size 8