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.
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
- 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
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.
Calories: 189kcal | Carbohydrates: 6.2g | Protein: 6g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 32mg | Sodium: 100mg | Potassium: 143mg | Fiber: 3g | Sugar: 1g | Vitamin A: 4.5% | Vitamin C: 0.1% | Calcium: 10.8% | Iron: 7.5%