We are well into the time of year that deserves nights filled with soups and stews.
After surviving two Polar vortex-filled winters in the frozen tundra that was Northern New York, this DC metro area has offered us a kinder shade of cold. But it is no Hawaii, by a long stretch.
My friends know that I am beginning to take personally the bitter cold that follows me wherever we move to call home. When winter hits in our new home there are “never-before-seen” cold events that occur. Thundersnows in Kansas, snow piles and frigid cold not seen in 30 years in New York, and now over 2 feet of snow (and more thundersnows) in about 36 hours just last month here in DC.
After a few years of this I am seeing a pattern in myself during these cold months… I make savory breads. There is nothing more comforting than a bowl full of soup, stew, or chili with a hand full of savory gluten-free bread alongside. This seems to be the way I cope. Here’s more proof.
This gluten-free sour cream and onion biscuit was born this past weekend during an especially crazy snow and ice-filled cold snap. Luckily all of the white stuff has melted away in this weather-fickle place but the biscuit recipe remains!
If Uncle Sam moves us to Hawaii and it snows, we’ll know for sure it’s me.
Gluten Free Sour Cream and Onion Biscuits
Ingredients
- 2 teaspoons golden flaxmeal
- 1 tablespoon very hot water
- 140 grams about 1 cup kumquat's gluten-free all-purpose flour* or gluten-free flour without gums
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 4 tablespoons melted butter
- 1/2 cup sour cream
- 3 green onions sliced
- pinch paprika
Instructions
- Preheat oven to 400°.
- Combine flaxmeal and hot water to form a slurry. Set aside
- Combine flour, baking powder, baking soda, and salt in a medium bowl. Stir in melted butter and sour cream to form a dough. Stir in green onions.
- Drop dough by 1/4-cup-full on a parchment-lined baking sheet. Sprinkle tops of biscuits with paprika. Bake at 400° for 15-17 minutes or until golden.
