In the bowl of a food processor, combine baking mix, tapioca starch, xanthan gum and salt. Pulse briefly.

Add butter cubes. Pulse in 2 second intervals about 15 times – until the mix resembles cornmeal.

Combine sour cream, ice water and lemon juice in measuring cup. With the food processor running, pour in liquid until a ball is formed. Do not over process.

Place the dough on a lightly starched area. Give two or three turns on the starch. Cover with plastic wrap and refrigerate for an hour or up to 2 days.

Prepare your desired filling. Divide the dough into 6 equal 70 gm balls. On a starched surface, roll the dough balls into a roughly 5 to 6-inch round. Fill and bake according to recipe.