Smoked Cheddar and Sour Cream Biscuits
User Reviews
5
Smoked Cheddar and Sour Cream Biscuits
Description
Smoked Cheddar and Sour Cream Biscuits blend all-purpose flour, baking powder, baking soda, salt, cold butter, and smoky cheddar cheese for a flavorful dough. Sour cream and milk provide moisture and a subtle tang. The dough is chilled and rolled with folds to build flakiness before cutting into rounds. Brushed with heavy cream, the biscuits bake to a golden color with a tender, flaky crumb and a pronounced smoky cheese flavor. The method yields savory biscuits that offer a satisfying texture from layers and cheese distribution.
The rich sour cream balances the smoked cheddar's intensity, while the butter added cold enhances flakiness. The multiple folds in rolling create light layers, improving the bite. These biscuits suit savory meals, pairing well with breakfast dishes, soups, or salads.
Take care to keep ingredients cold and work quickly when combining the butter and dairy to maintain pastry texture. Refrigerating the dough before cutting prevents shrinking during baking. Brushing heavy cream on top adds a gentle sheen and helps browning.
Ingredients
- 2 ½ cups all-purpose flour Baker’s Corner brand
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 8 tablespoons butter cold, Simply Nature Organic Unsalted brand
- 1 ½ cups cheddar cheese freshly grated, Emporium Selection brand, apple smoked
- ⅔ cup sour cream
- ½ cup whole milk Simple Nature Organic Omega-3 brand
- heavy cream for brushing the tops
Instructions
- In a large bowl, combine the flour, baking powder, soda, and salt. Grate the cold butter with a cheese grater (or chop it into tiny pieces) and toss it into the flour mixture, making sure to combine with your hands so it’s evenly dispersed. Stir in the smoked cheddar and make sure it’s even dispersed too.
- Whisk together the sour cream and milk until combined. Make a well in the center of the dry ingredients and add the sour cream mixture. Stir until the dough is just combined, bringing it together with your hands if needed.
- Wrap up the dough with plastic wrap and refrigerate for 20 to 30 minutes.
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Roll the biscuit dough out to be about 1 inch thick. Fold it in half (or like a letter) and roll it out to be 1 inch thick again. Repeat one more time. Once the dough is rolled out again, use a 2-inch biscuit cutter to cut out the rounds. Place the rounds on the parchment paper.
- Brush the top of the rounds with heavy cream. Press a fresh herb into the top for some color - I like to use curly parsley, cilantro, sage, basil or oregano.
- Bake the biscuits for 12 to 15 minutes, until golden brown. Serve with dinner!
Notes
- Use cold butter and work quickly to maintain biscuit flakiness.
- Chill dough for at least 20 minutes before rolling and cutting for better texture.
- Brush biscuits with heavy cream before baking to promote even browning.
- Serve warm for best flavor and texture.
User Reviews
Overall Rating
5
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