Preheat the oven to 400 degrees °F (204 °C).
Combine the flour, salt, Rosemary, baking soda, baking powder, and coconut sugar in a large bowl. Use a whisk to incorporate all dry ingredients and fluff the flour for the best results.
2 cups gluten-free all-purpose baking flour, 1 teaspoon salt, 1 tablespoon dried Rosemary (optional), 1 teaspoon baking soda, 1 tablespoon baking powder, ⅓ cups coconut sugar
Add the solid coconut oil to the dry ingredients and combine with a fork. As you mash and combine, ensure the oil incorporates well into the flour. The flour will become crumbly (the fat will melt during baking, creating a moist, fluffy texture.) Set aside.
4 tablespoons solid coconut oil
Stir the lemon juice into the sour cream until well combined and you get a creamy, smooth consistency.
12 ounces Dairy-free sour cream, 3 teaspoons lemon juice
Add the sour cream mix to the crumbly flour mix. Use a wooden spoon or large spatula to combine until a soft dough forms.
Use your ice cream or cookie scoop to form biscuits and drop them into a well-oiled cast-iron pan. You should get about 11 to 12 biscuits.
Place in the oven and bake for 25 minutes or until slightly golden brown.
Remove from the oven and allow to cool slightly.
Serve warm or at room temperature.