Gluten Free Sourcream Biscuits

Start by combining your dry ingredients and your butter and mix with your hands until crumbly

Add your full fat sour cream and with a sturdy spatula mix it together. Do not worry about overmixing.

It looks very dry in the beginning but the more you mix it, the more it will start to look like a dough.

Transfer your dough to a parchment-lined sheet tray and with your hands, push it together in a rectangular/square shape

Use your hands to carefully push it together. You may use some additional gluten free flour if needed.

Fold the dough in half - this step will help create delicious buttery layers in your gluten free biscuits. We will repeat this 3 times.

Use a 2.5"-3" round cookie cutter or a glass to cut out your biscuits. Do not turn your cutter - just press it straight down.

If you have done your folds correctly, you should see some beautiful layers in your gluten free biscuits.

Arrange your biscuits on a parchment-lined sheet tray and place them in your fridge for at least 10 minutes.

Bake your sour cram biscuits at 400F for 18 minutes or until golden brown. There is no need to brush them with egg wash.

Ready to bake the best biscuits ever? Get my easy recipe for gluten-free sour cream biscuits and bake some today.