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Good toasted, too, in photo below. That is me with my granddaughter about 6 or 7 years ago on the coffee cup. Her nana/maid had it made for me.
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. They are great toasted and simply eaten with butter.
One way to make sure the dry ingredients are well mixed is to use a whisk.
The dough is fairly thick. Use a wooden spoon to mix it in a large mixing bowl. This is almost like a biscuit recipe or like sour cream biscuits. If you don't have a muffin top pan you could just free form them on a baking sheet lined with parchment paper. You can allow them to cool on a wire rack although it is not necessary. Cooking times could vary with different ovens. Keep an eye on them after 10 minutes.
These are great at room temperature and great toasted, too. I just use a regular pop-up toaster. I use a sharp knife to cut them in half and then it is easier to toast. You could probably keep leftovers in the freezer, although we never have any left over.
The flavor is fairly neutral. I used full-fat sour cream. There might be a slight tang to the buns, but I was not really aware of it. These would be good served with sausage gravy.
Keep leftovers in an airtight container in the refrigerator.
INGREDIENTS:
2 tsp baking powder (10 mL)
1/8 tsp salt (0.5 mL)
2 eggs
1/2 cup sour cream (125 mL)
1/3 cup butter, melted (75 mL)
1/3 cup grated Monterey Jack cheese, OR (75 mL)
Mozzarella cheese
INSTRUCTIONS:
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 2, baking powder and salt. In food processor, process eggs. Add sour cream and butter; process. Add dry ingredients and Monterey Jack cheese, OR Mozzarella 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
