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Low Carb Sour Cream Biscuits
These easy sour cream drop biscuits got together quickly and, since you spoon out the dough, there's no mess! Low carb and gluten free - adapted from a Depression Era cookbook.
Course
Bread
Cuisine
Southern
Keyword
Biscuits
Prep Time
5
minutes
minutes
Cook Time
12
minutes
minutes
Total Time
17
minutes
minutes
Servings
10
Calories
189
kcal
Author
Katherine Peters
Ingredients
1 1/2
cups
almond flour
1/3
cup
coconut flour
2
tablespoons
hemp seed
2
teaspoons
baking powder
1
teaspoon
Swerve
1/2
teaspoon
baking soda
1/2
teaspoon
salt
1/2
cup
sour cream
1
egg
2
tablespoons
butter
, melted
2
tablespoons
cream
2
tablespoons
water
, more as needed
US Customary
-
Metric
Instructions
Preheat oven (and iron skillet if using) to 450F.
Mix the almond flour, coconut flour, hemp seed, baking powder, baking soda, salt, and sweetener if you're using it.
Beat the egg and mix it with the sour cream, melted butter, cream, and water.
Mix the wet ingredients into the dry ingredients using gentle strokes.
Once the ingredients are completely mixed to a soft dough set aside.
Brush the hot skillet with butter or bacon grease.
Scoop biscuits out onto the skillet.
Return the skillet to the oven and bake for 12 to 15 minutes, or until golden.
Remove from the oven and let cool for 10 minutes before eating.
Serve warm with butter or favorite low carb topping.
Notes
Freeze well.
Nutrition
Calories:
189
kcal
|
Carbohydrates:
6.2
g
|
Protein:
6
g
|
Fat:
16
g
|
Saturated Fat:
4
g
|
Cholesterol:
32
mg
|
Sodium:
100
mg
|
Potassium:
143
mg
|
Fiber:
3
g
|
Sugar:
1
g
|
Vitamin A:
225
IU
|
Vitamin C:
0.1
mg
|
Calcium:
108
mg
|
Iron:
1.4
mg