I’m super excited to share this Smoked Cheddar and Sour Cream Biscuits Recipe with you because these biscuits have quickly become one of my family’s absolute favorites. Imagine flaky, buttery biscuits with just the right smoky bite from aged cheddar and a tender crumb that sour cream helps create—trust me, once you try this recipe, you’ll want to make it again and again. They’re perfect for breakfasts, dinners, or whenever you need a cozy, delicious bite.
Why You’ll Love This Recipe
- Delicious Smoky Flavor: The apple smoked cheddar gives these biscuits a uniquely rich and savory taste you don’t get in ordinary biscuits.
- Perfectly Tender Texture: The sour cream adds moisture and tenderness, making every bite soft without being dense.
- Easy to Make: Despite how fancy they taste, these biscuits come together quickly and don’t require any complicated steps.
- Versatile and Crowd-Pleasing: Whether for breakfast or dinner, these biscuits pair beautifully with everything from chili to a Sunday roast.
Ingredients You’ll Need
The magic of this Smoked Cheddar and Sour Cream Biscuits Recipe lies in its simple, high-quality ingredients. The cold butter and fresh grated cheddar are key to fluffy layers and that irresistible smoky bite you’ll find in every crumb.
- All-Purpose Flour: Look for a good quality brand; this is the base of your biscuit structure.
- Baking Powder: Helps the biscuits rise and stay light.
- Baking Soda: Adds a slight extra lift and softness when combined with sour cream.
- Kosher Salt: Essential for balancing flavors, not too salty but just right.
- Unsalted Butter: Cold and grated directly into the dry ingredients to create flaky layers.
- Apple Smoked Cheddar: This is the star of the show—finely grate it fresh for the best texture and smoky flavor.
- Sour Cream: This ingredient keeps the biscuits moist and tender.
- Omega-3 Whole Milk: Combines with sour cream to create a creamy dough.
- Heavy Cream: For brushing the tops so they brown beautifully in the oven.
Variations
I love how adaptable this smoked cheddar and sour cream biscuits recipe is—you can easily tweak it to suit your taste or what you have on hand. Here are some ideas from my kitchen experiments.
- Herb Infusion: Adding fresh herbs like thyme or rosemary to the dough gives a fresh twist; I often add chopped sage and it elevates the smoky flavor.
- Spicy Kick: Sprinkle in a little cayenne pepper or smoked paprika to add warmth; my family enjoys these with a subtle heat.
- Dairy-Free Version: I’ve swapped sour cream for a dairy-free yogurt alternative and butter for coconut oil—results were surprisingly good, just adjust moisture as needed.
- Cheese Swap: Try smoked gouda or pepper jack instead for a different smoky-cheese experience.
How to Make Smoked Cheddar and Sour Cream Biscuits Recipe
Step 1: Mix Your Dry Ingredients and Incorporate Butter
Start by combining your all-purpose flour, baking powder, baking soda, and kosher salt in a large bowl. Here’s a trick I learned early on: grate your cold butter directly into the flour mixture with a cheese grater—it helps the butter distribute more evenly throughout the dough, creating those flaky layers we all love. Use your hands to gently toss until the butter is evenly dispersed but still chunky in spots. Now toss in the freshly grated smoked cheddar and give everything another mix to make sure the cheese is spread through the flour-butter mixture.
Step 2: Combine Sour Cream and Milk, Then Mix Wet and Dry
Whisk your sour cream and milk together until smooth. This combo adds moisture and tang, key to that tender crumb. Make a well in the center of your dry ingredients and pour in the sour cream mixture. Stir gently just until the dough starts to come together—you want to avoid overmixing, which can toughen your biscuits. Sometimes it needs a little coaxing with your hands, which is totally fine as long as you’re gentle.
Step 3: Chill the Dough
Wrap your dough in plastic wrap and pop it into the fridge for about 20 to 30 minutes. Chilling is crucial—it firms up the butter and relaxes the gluten in the flour, which helps your biscuits stay tender and rise nicely.
Step 4: Roll, Fold, and Cut Your Biscuits
Heat your oven to 425°F and line a baking sheet with parchment paper. Roll out your dough to about 1 inch thick. Then fold it in half like a letter, roll it out again to 1 inch, and repeat one more time. This folding technique is what builds those flaky layers inside. When ready, cut out biscuits using a 2-inch round cutter—press straight down without twisting to keep the edges sharp. Place the rounds on your parchment-lined sheet.
Step 5: Brush and Add Fresh Herbs
Brush the tops of your biscuits with heavy cream—that little step gives them a beautiful golden shine. I like to press a fresh herb leaf gently on top—curly parsley, basil, or sage work wonderfully and make the biscuits look extra special right before they go into the oven.
Step 6: Bake Until Golden Brown
Bake your biscuits for 12 to 15 minutes or until they’re puffed and golden brown on top. The smell will probably have you hovering by the oven! They’re best enjoyed warm right out of the oven—grab a pat of butter and maybe a drizzle of honey or jam, and you’re in biscuit heaven.
Pro Tips for Making Smoked Cheddar and Sour Cream Biscuits Recipe
- Keep Butter Cold: I’ve learned that using frozen butter grated right in helps create those flaky layers better than softened butter.
- Don’t Overwork the Dough: The folks at my local bakery once told me this—mix just until combined to keep biscuits tender.
- Use Freshly Grated Cheese: Pre-shredded cheese often contains additives that affect melting; freshly grated gives a better texture and flavor.
- Fold, Don’t Roll Too Much: Folding builds layers; rolling repeatedly can toughen the dough, so follow the folding method for best results.
How to Serve Smoked Cheddar and Sour Cream Biscuits Recipe
Garnishes
I usually keep it simple with garnishes—brushing with cream for that golden sheen and a fresh herb pressed on top. Sometimes I sprinkle a little flaky sea salt or cracked pepper right before baking for an extra touch of flavor. Basil and sage are my go-to herbs because they complement the cheddar’s smokiness so well.
Side Dishes
My family loves these biscuits alongside hearty meals—think a rich beef stew, creamy chicken pot pie, or even chili. They’re also fantastic with scrambled eggs or bacon for a satisfying breakfast. Don’t forget a little honey butter or your favorite jam on the side to take it over the top!
Creative Ways to Present
For special occasions, I’ve served these biscuits in a rustic basket lined with a colorful kitchen towel, garnished with sprigs of fresh herbs for a charming touch. They also look fabulous stacked high on a cake stand at brunch gatherings. For a fun twist, you can sandwich soft scrambled eggs and a slice of smoked ham between two biscuits—my guests love that!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which is rare in my house!), store them in an airtight container at room temperature for up to two days. I usually wrap them individually in plastic wrap before placing them in a container to keep them from drying out.
Freezing
I’ve had great success freezing these biscuits either before baking or after they’re cooled. Just wrap them well in plastic wrap and foil, then put them in a freezer bag. They freeze for up to 3 months, making it easy to enjoy homemade biscuits anytime you want.
Reheating
To reheat, I pop them in a preheated 350°F oven for about 8–10 minutes, which restores their fresh-baked texture. Avoid microwaving if you can—it tends to make biscuits chewy or soggy. For the frozen ones, just thaw overnight in the fridge then warm them in the oven.
FAQs
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Can I use a different cheese instead of smoked cheddar?
Absolutely! While smoked cheddar adds that signature flavor, you can experiment with other cheeses like smoked gouda, pepper jack, or even sharp white cheddar. Just remember that the cheese should be firm and grated fresh for the best melting and texture.
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What if I don’t have sour cream—can I substitute it?
If you don’t have sour cream, plain Greek yogurt is a great substitute because it has a similar tang and moisture content. Just use it in equal amounts. Avoid using liquids like milk alone, as that won’t provide the same tender crumb.
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How do I get extra flaky biscuits?
For maximum flakiness, keep your butter very cold and fold the dough as described in the recipe. Also, avoid overworking the dough to prevent gluten from developing too much, which can make biscuits tough. Rolling and folding creates layers that puff up beautifully during baking.
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Can I make these biscuits vegan?
Yes! Try using plant-based butter and a dairy-free sour cream or yogurt alternative. For the cheese, vegan smoked cheese substitutes are available in many stores. Adjust moisture slightly since plant-based products vary in consistency.
Final Thoughts
I absolutely love how this Smoked Cheddar and Sour Cream Biscuits Recipe turns out—every batch feels like a little celebration of simple ingredients coming together in the best way. When I first tried making biscuits, I used to struggle with dry or dense results, but this technique took my baking to a whole new level. I hope you find these biscuits as comforting and delicious as my family does, and that they become a regular on your table too. Don’t be shy to try it out and make it your own—you’ll be surprised how tasty homemade biscuits can be!
PrintSmoked Cheddar and Sour Cream Biscuits Recipe
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 15 biscuits 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
Fluffy and flavorful smoked cheddar and sour cream biscuits that are perfectly tender with a golden-brown crust. These savory biscuits combine smoky sharp cheddar cheese with creamy sour cream, baked to a golden perfection. Ideal as a side for dinner or enjoyed on their own.
Ingredients
Dry Ingredients
- 2 ½ cups Baker’s Corner All-Purpose Flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
Wet Ingredients and Add-ins
- 8 tablespoons Simply Nature Organic Unsalted Butter, cold
- 1 ½ cups freshly grated Emporium Selection Apple Smoked Cheddar
- ⅔ cup sour cream
- ½ cup Simple Nature Organic Omega-3 Whole Milk
- Heavy cream, for brushing the tops
Instructions
- Combine dry ingredients: In a large bowl, combine the flour, baking powder, baking soda, and kosher salt to evenly mix the dry components.
- Add butter: Grate the cold unsalted butter using a cheese grater or chop into tiny pieces, then toss it into the dry flour mixture. Use your hands to work the butter into the flour until the mixture is evenly dispersed and resembles coarse crumbs.
- Incorporate cheese: Stir in the freshly grated smoked cheddar cheese, ensuring it is evenly distributed throughout the flour and butter mixture.
- Mix wet ingredients: Whisk together the sour cream and whole milk until well combined in a separate small bowl.
- Form dough: Make a well in the center of the dry mixture and pour in the sour cream and milk mixture. Stir gently until the dough just comes together, then use your hands to bring it into a cohesive ball without overworking it.
- Chill dough: Wrap the dough tightly in plastic wrap and refrigerate for 20 to 30 minutes to firm up, making it easier to handle and resulting in flakier biscuits.
- Preheat oven and prepare baking sheet: When ready, preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Roll out dough: Remove the dough from the fridge and roll it out on a lightly floured surface to about 1 inch thick. Fold the dough in half or like a letter, then roll it out again to 1 inch thick. Repeat this folding and rolling one more time for flaky layers.
- Cut biscuits: Use a 2-inch biscuit cutter to cut out biscuit rounds from the dough. Place the cut rounds on the prepared parchment-lined baking sheet, spaced slightly apart.
- Brush and garnish: Brush the tops of the biscuit rounds with heavy cream to encourage browning during baking. Press a fresh herb such as curly parsley, cilantro, sage, basil, or oregano onto the tops for color and added flavor.
- Bake: Bake in the preheated oven for 12 to 15 minutes or until the biscuits are puffed up and golden brown on top.
- Serve: Remove from the oven and enjoy warm biscuits as a delicious accompaniment to dinner or any meal.
Notes
- Keep the butter very cold before mixing to ensure flaky biscuit layers.
- Do not overwork the dough or biscuits may become tough.
- Chilling the dough before cutting helps maintain the biscuit shape and texture.
- Use a sharp biscuit cutter and avoid twisting to get clean edges.
- Fresh herbs add both visual appeal and subtle flavor, but are optional.
- Serve warm for best texture and flavor.
Nutrition
- Serving Size: 1 biscuit
- Calories: 190
- Sugar: 1g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg