This easy, sour cream biscuits recipe results in delicious, no-fail, tender drop biscuits that are low carb, too! With just 3.2 net carbs each they’re a quick fix for carb cravings. Although most biscuits are best hot out of the oven this biscuit recipe needs a few minutes of rest before their ready to be eaten. When they are very hot they tend to crumble and fall apart. Adapted from a vintage recipe, these sour cream drop biscuits open up a world of opportunity from biscuits and gravy to eggs Benedict!
For this low carb drop biscuit recipe you’ll need: almond flour, coconut flour, hemp hearts, sour cream, egg, butter, cream, baking powder, baking soda, sugar free sweetener (optional)
Having lived in the south for most of my life you can bet that biscuits have played a big role in my life. Biscuits and honey, biscuits and gravy, biscuits and jam…
And there are a lot of low carb biscuit recipes out there – and there are some very good ones. It’s just that none of them really had that melt in your mouth Southern biscuit feel that I was looking for. I’m not going to say that these are perfect – I want to try a couple of things – but I will say that they are very tender and delicious.
And perfect for helping you get gravy into your mouth.
Why I Use Hemp Hearts in This Low Carb Biscuit Recipe
If you’ve visited my site much you’ll already know that I use hemp hearts a lot in my recipes. They’re super good for you but more than that I find that they add a “bready” texture to low carb foods like quick breads and pizza crusts. You can substitute another couple of tablespoons of almond flour or coconut flour if you want but I really suggest trying the hemp hearts at least once
Hemp hearts are also known as shelled hemp seeds. They have nothing to do with Marijuana, so put your mind at rest about that and they are so rich in nutrition that they are in the superfoods category. They’ve got your omega-3 fatty acids, your fiber, iron, vitamin E, and gamma-linolenic acid. Good stuff.
If you eat a spoonful just by themselves I think they taste a bit like sunflower seeds.
Tips for Sour Cream Biscuits
I collect old cookbooks. My oldest one was published in 1880 but my favorite ones are the 1930 -1950 cookbooks. You see a lot of biscuit recipes without shortening and those cookbooks – between the Depression and WWII there were some ingredients that were hard to find. This vintage sour cream biscuits recipe was found in a cookbook from 1938 and I adapted it to be low carb. It’s an easy recipe but here are some things I learned while working on this recipe –
- Although the original recipe didn’t call for an egg I added one to this because it needed something to hold it together.
- Make sure you’ve got a full fat sour cream that doesn’t have added junk in it. My sour cream says “cultured cream” on the ingredients list and thats it!
- If you’re going to bake in an iron skillet leave the skillet in the oven while it’s preheating. Take it out and brush with butter then scoop the dough out onto the skillet – the bottoms will sizzle and when they’re done the bottoms will have a thin very crispy crust.
- If you don’t have an iron skillet or prefer not to use it you can bake them on a silpat or parchment covered baking sheet and they’ll be just fine.
- Be sure to let them cool for about 10 minutes before trying to eat them or they’ll crumble.
- You can freeze them if you like.
- These biscuits don’t travel well – don’t try to take one for lunch.
You May Need…
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You can sprinkle hemp hearts on salads, soups, or whatever. I include them in many of my recipes.
Sour Cream Biscuits Recipe.
These sour cream biscuits are life changing as far as I’m concerned! They’re so easy – no kneading or cutting just stirring and scooping! If you like this recipe please give it a 5 star rating.
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.
- 1 1/2 cups almond flour
- 1/3 cup coconut flour , 6 tablespoons
- 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
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.
If you liked these low carb sour cream biscuits you may also like…
Click on the image to see the recipe. From left to right: low carb cream cheese kolache, low carb cinnamon raisin bread, pumpkin spice scones, autumn spice scones
And here’s some similar recipes from a couple of my favorite bloggers
Low Carb Sausage Gravy and Biscuits Skillet My PCOS Kitchen
Asiago and Cracked Black Pepper Biscuits All Day I Dream About Food