These sweet buns are wonderful because of their smooth, fine texture. They almost have a biscuit-like texture (slightly crisp lower crust) when freshly baked, however, I would classify them as a sweet bun (even although I didn’t add sweetener).  They are super spread with Healthy Butter (see my blog or previous cookbooks) and apricot jam.

11/cups Gluten-Free Bake Mix (375 mL)
2 tsp baking powder (10 mL)
1/tsp salt (0.5 mL)
2 eggs
1/cup sour cream (125 mL)
1/cup butter, melted (75 mL)
1/cup grated Monterey Jack cheese (75 mL)

Preheat oven to 400°F (200°C).  Grease two muffin top pans (only need one partition greased in one of the muffin top pans - they usually have 6 partitions, unless they have smaller partitions).  You can use a cookie sheet and just shape the buns, if you don't have muffin top pans.  Have fun! :)

In medium bowl, combine Gluten-Free Bake Mix, page___, baking powder and salt.  In food processor, process eggs.  Add sour cream and butter; process.  Add dry ingredients and Monterey Jack cheese.  Process.  Scoop approximately 1/3  cup (75 mL) batter into each partition.  Smooth the tops and shape with the back of a dessert spoon.  Bake about 12 to 15 minutes, or until turning golden brown underneath.

Yield:  7 buns
1 bun
246.9 calories
7.5 g protein
21.1 g fat
6.0 g net carbs

For other great Low-Carb, Gluten-Free recipes by the team & me:
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