Let me start off with saying these biscuits are
so good, delicious, delectable, A-MAZ-ING. Since I have gone gluten-free, egg-free, and dairy-free, I have some bread and dinner roll recipes I have been using to fill that humongous ‘bread gap’. They have, for the most part, been a decent substitute, but these Sour Cream Rolls are bar-none the best rolls/biscuits I have ever had. Seriously, in all humility, these are the best ever. I did not miss the gluten AT ALL. They have a nice crust on the outside, with the fluffy interior that seems to always be lacking in all of the gluten-free rolls I have tried.
Okay, before I begin waxing poetic on these, here is the recipe.
- 1 teaspoon kosher salt, plus extra for sprinkling
- 3/4 cup sorghum flour
- 1/4 cup teff flour
- 1/2 cup tapioca starch
- 1/2 cup potato starch
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1-1/4 teaspoon xanthum gum
- 16 oz dairy-free yogurt (I recommend So Delicious Cultured Coconut, Plain)
- 7 tablespoons of coconut oil, divided
- Preheat oven to 425˚ and line a rimmed baking sheet with parchment paper. Combine all ingredients other than cultured coconut and coconut oil in a large bowl. Stir in cultured coconut and 5 tablespoons of coconut oil and mix until combined.
- Using a quarter cup, scoop out dough and place on parchment paper 2 inches apart. Brush will remaining 2 tablespoons of coconut oil and sprinkle with kosher salt. Bake for 20-25 minutes, until golden brown. Let them cool on cookie sheet for 15 minutes. Best when served warm.
After creating this recipe, however, I no longer feel completely deprived. There will always be a part of me that yearns for my Grandma’s rolls on Thanksgiving, but this recipe is the closest I have ever come to competing with the fluffy interior of those rolls (plus they can be used for leftover sandwiches).