Low Carb Sour Cream Drop Biscuits

Ok, I know that these sour cream biscuits are not going to replace a soft buttermilk biscuit, but they are great for allowing you to have a warm soft delicious biscuit more often without the guilt of too many carbs. A bonus is how quick and simple it is to prepare, bake, and have these ready to serve for you and your family at any meal. If almond and coconut flour are new to you, this is a great recipe to test them out. Enjoy!

1 1/2 C. almond flour
1/3 C. coconut flour
2 tsp baking powder
1 tsp. of desired sweetener
1/2 tsp. baking soda
1/2 tsp. salt
1/2 C. full fat sour cream
1 egg
2 Tbsp. butter, melted
2 Tbsp. cream
2 Tbsp. water, more if needed

Preheat oven (and iron skillet if using) to 450 degrees. Mix the almond flour, coconut flour, baking powder, baking soda, salt, and sweetener. 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.

Makes: 10 biscuits at around 6 carbs per biscuit

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