Sour Cream Biscuits


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:)

Along with a bit of my health journey, there' are over 100 more delicious and unique recipes as good as this one, all made without grains, refined starches or starchy flours. You won't want to miss this book! It's available now for pre-orders and you can see and read more about it here. XO

Makes about 8 large biscuits

DRY INGREDIENTS 1 cup almond or other nut flour ¼ cup coconut flour ¼ cup egg white powder 2 tablespoons psyllium husk powder 1 tablespoon baking powder ½ teaspoon sea salt

WET INGREDIENTS 1 large egg 1/3 cup applesauce, or ½ large apple (about 2 ounces) ½ cup sour cream or yogurt ½ cup water

Topping 2 tablespoons melted butter for brushing

1. Preheat oven to 400°F and butter an 8-inch round cake or springform pan and set aside. 2. In a medium-sized bowl, whisk together the dry ingredients, sifting as necessary, to remove lumps. 3. In a small bowl, whisk together the wet ingredients (if using apple, use your blender). 4. Whisk the wet ingredients into the dry ingredients, then let the batter set for about 5 minutes. 5. 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. 6. Use wet fingers to gently smooth the tops. 7. Bake for 20–25 minutes, or until they become golden brown. 8. Brush the baked biscuits with melted butter when they come out of the oven.

*We encourage the use of organic ingredients from sustainable sources and animal products that have been humanely, pasture-raised and grass-fed. Find the brands we use most here.

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