Soft and tender, these delicate mini gluten-free sour cream biscuits are a lovely addition to any meal.
Table of Contents
Made with just four ingredients, these gluten-free sour cream biscuits are an essential quick bread for busy bakers. They’re fast to mix and bake, and their tender, buttery texture is hard to resist.
Begin by combining melted butter and sour cream, then stir in gluten-free Bisquick and psyllium husk powder. The result is small, flavorful biscuits that bake up golden and soft.
These biscuits go back a long way in my kitchen. I first made a similar recipe years ago and served it at gatherings. Converting it to a gluten-free version required a few tweaks, and now it’s even better.
The batch yields twelve bite-size biscuits. They disappear fast, so doubling the recipe and using a larger bowl and a 24-cup mini muffin tin is an easy way to make more.
Quick tips before you bake:
- Use the specific gluten-free Bisquick mix recommended here. I can’t guarantee results with every store-bought mix because some contain xanthan gum or use butter instead of shortening. The recommended mix avoids xanthan gum and uses shortening to create a lighter texture.
- These biscuits are best the day they’re made. They’re easy to prepare, so plan to serve them fresh for the best taste and texture.
Gluten Free Sour Cream Biscuits
Ingredients
- ¼ cup butter melted
- ½ cup sour cream
- 1 cup gluten-free Bisquick (see note)
- 2 tsp. psyllium husk powder
Instructions
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Preheat the oven to 400°F (200°C). Spray a mini muffin pan with cooking spray and set aside.
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In a medium bowl, stir together the melted butter and sour cream until smooth.
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Add the gluten-free Bisquick and psyllium husk powder to the bowl.
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Mix with a spoon until fully combined and a soft batter forms.
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Drop teaspoonfuls of batter into the prepared mini muffin pan.
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Bake 15–17 minutes, or until the tops are golden brown. Remove from the oven and allow to cool briefly before serving.
Notes
- Using the recommended gluten-free Bisquick mix yields consistent texture and avoids unexpected ingredients like xanthan gum.
- A mini muffin pan creates evenly sized, bite-size biscuits; adjust baking time slightly if you change pan size.
- Baking times vary by oven—watch the biscuits for the first batch so you can fine-tune the timing.
Nutrition
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Carbohydrates: 9g
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Protein: 1g
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Fat: 6g
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