Flaky Sour Cream Biscuits (low FODMAP)

15 Minutes prep • 12 Minutes cook • Low FODMAP • Gluten-Free • Vegetarian • Makes 12

I’ve been experimenting with a new gluten-free flour (gfJules gluten-free flour) and these biscuits are a great showcase for its light and airy quality. The biscuits are buttery, flaky, moist, and delicious—just like you want a biscuit to be! They are perfectly scrumptious with butter or jam or serve them as you would a baking soda biscuit alongside stew or soup. If there are any left over the next day, a few seconds in the microwave or toaster brings them back to their fresh-baked goodness. And, they are perfect for my Cheesy Poached Egg and Biscuit Sandwiches.

Ingredients

2 cups gfJules gluten-free flour (or other gluten-free flour of your choice)

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon Kosher salt

1/4 cup Bird’s Eye custard powder (you can also use vanilla pudding mix for a sweeter alternative)

4 tablespoons butter, cubed and frozen

1/2 cup lactose-free milk combined with 1/2 teaspoon apple cider vinegar

1/2 cup lactose-free sour cream

12 small pats of butter to top the biscuits before cooking

Directions

(1) Prepare: Preheat the oven to 375 degrees F. Add the apple cider vinegar to the lactose-free milk. Line a baking sheet with parchment.

(2) Make the dough: Put all dry ingredients in the bowl of a food processor. Pulse a few times to blend dry ingredients together. Add the frozen cubed butter and pulse a few more times until the butter is evenly mixed with the dry ingredients. Add the milk and sour cream to the dry ingredients in the food processor bowl and pulse a few more times to combine.

If the dough does not hold together once mixed, you may add a bit more milk, one tablespoon at a time, until the dough holds together well but is not wet.

(3) Shape the biscuits: Put the dough on a lightly floured (with gfJules Flour) board or pastry mat, patting or rolling gently to an even 3/4 inches thick. Dip the rim of a small glass or biscuit cutter into gluten-free flour and push straight down to cut the biscuits; do not twist the cutter. Repeat with the remaining dough, gathering dough scraps together when necessary, and re-patting flat to cut more biscuits.

(4) Bake: Transfer each cut biscuit to a parchment-lined baking sheet and prick the tops with a fork a few times. Lay a thin pat of butter on top of each biscuit before baking. Bake for approximately 12 minutes (depending on thickness - may need to add time), or until the tops are lightly browned and the dough resists when pushed lightly with a finger but is not hard.

(5) Serve: Biscuits are wonderful hot out of the oven just plain, or with butter and jam. If there are any left over the next day, a few seconds in the microwave or toaster brings them back to their fresh-baked goodness. And, they are perfect for my Cheesy Poached Egg and Biscuit Sandwiches.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

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