This sour and creamy biscuit is easy to make and makes a wonderfully soft biscuit with little carbohydrates! A total of 3.2 net carbohydrates each, which is a quick way to combat the carbohydrate requirement. Although most biscuits can best be heated out of the oven, this cookie recipe needs a few minutes rest before it is ready to eat. When they are very hot, they tend to crumble and fall apart. Adapted to an old recipe, this sour and creamy liquorice opens up a world of possibilities, from biscuits to Benedictine egg sauce!
For this recipe of low-carb biscuits you have : Almond flour, coconut flour, hemp hearts, fresh cream, egg, butter, cream, baking powder, sugar-free sweetener (optional).
Since I have lived most of my life in the South, you can be sure that the cookies have played a major role in my life. Biscuits and honey, cookies and sauces, cookies and jam….
And there are many recipes for low-carb cookies – and some of them are very good. But none of them had the kind of Southern biscuit that melts in your mouth that I was looking for. I won’t say they’re perfect – I want to try other things – but I’ll say they’re very tender and delicious.
And perfect to help you put the sauce in your mouth.
Why I use hemp hearts in this low carbohydratebiscuit recipe.
If you have visited my site often, you already know that I often use cannabis hearts in my recipes. They’re great for you, but more than that, I think they add a ready-made texture to low-carb foods like quick breads and pizza crusts. You can replace a few extra tablespoons of almond or coconut flour if you like, but I really recommend that you try the cannabis hearts at least once.
Hemp hearts are also known as hulled weed seeds. They have nothing to do with marijuana, so take it easy, and they are so rich in nutrients that they fall into the superfood category. They contain your omega-3 fatty acids, fibre, iron, vitamin E and gamma-linolenic acid. That’s it.
If you eat a spoon, I think they taste like sunflower seeds.
Acid-cream cooking tips
I collect old cookbooks. My earliest dates from 1880, but my favorites are the cookbooks of the 1930s and 1950s. You see a lot of cookie recipes without shortcuts, and these cookbooks – between the Depression and the Second World War there were certain ingredients that were hard to find. This old recipe with sour cream cookies comes from a cookbook from 1938, and I adapted it to be low in carbohydrates. It’s a simple recipe, but here are a few things I learned while working on this recipe -.
- Although the original recipe didn’t ask for an egg, I added it because I needed something to keep it.
- Provide a complete sour cream, without added junk food. My sour cream has been grown in the list of ingredients and that’s it!
- If you want to cook in an iron pan, leave the pan in the oven while it warms up. Take it out and brush it with butter, then put the dough into the pan – the bottom will hiss and when it is done there will be a thin, very crispy crust on the bottom.
- If you don’t have an iron pan or don’t want to use one, you can also bake them on a baking tray covered with silpat or parchment.
- Let them cool down for about 10 minutes before they try to eat them, otherwise they crumble.
- You can freeze them if you want.
- These cookies don’t travel well – don’t try to take them to lunch.
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Hemp hearts can be sprinkled on salads, soups or whatever you like. I use them in many of my recipes.
sour cream biscuit recipe.
These sour cream cookies change my life! They’re so easy – no kneading or cutting, just stirring and picking up! If you like this recipe, give it 5 stars.
Low-carb Oxygen biscuits
These sour cream cookies are easy to make, and since you’ve spread the dough, there’s no mess! Low in carbohydrates and gluten – adapted from the cookbook of the Depression era.
Bread for the meal
Cooking time 5 minutes
Cooking time 12 minutes
Total duration 17 minutes
Sharing from 10
Author Lowcarbology Editors
- 1 1/2 cup almond flour
- 1/3 cup coconut flour
- 2 tablespoons hemp seeds
- 2 teaspoons baker’s yeast
- 1 teaspoon swerve
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1 egg
- 2 tablespoons melted butter
- 2 tablespoons cream
- 2 tablespoons water, more if needed
- Preheat the oven (and iron the pan, if you use one) to 450F.
- Mix almond flour, coconut flour, hemp seeds, baking powder, baking soda, salt and possibly sweetener.
- Beat the egg and mix it with fresh cream, melted butter, cream and water.
- Mix the wet ingredients with the dry ingredients with light stripes.
- Once the ingredients have been completely mixed into a soft dough, set it aside.
- Brush a hot frying pan with butter or bacon fat.
- Get the cookies out of the pan.
- Put the pan back in the oven and bake for 12-15 minutes or until golden brown.
- Take them out of the oven and let them cool 10 minutes before dinner.
- Serve warm with butter or your favourite low carbohydrate topping.
Calories: 189kcal | Carbohydrates: 6.2g | Protein: 6g | Fat: 16g | Saturated fat: 4g | Cholesterol: 32mg | Sodium: 100mg | Potassium: 143mg | Dietary fiber: 3g | Sugar: 1g | Vitamin A : 225 IU | Vitamin C: 0.1 mg | Calcium: 108 mg | Iron: 1.4 mg
If you’ve enjoyed this low biscuit with sour cream, you may also…
Click on the image to see the recipe. From left to right: low-carb cheesecake, low-carb cinnamon raisin bread, pumpkin-spice roll, fall spice roll.
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