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
Scale
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