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Smoked Cheddar and Sour Cream Biscuits
5 from 34 votes

Smoked Cheddar and Sour Cream Biscuits

These biscuits combine smoked cheddar cheese and tangy sour cream for a rich, savory flavor. The dough is chilled and folded multiple times to create a tender yet layered texture. Brushing the tops with heavy cream before baking helps achieve a golden crust. These biscuits are excellent alongside soups or as a hearty breakfast bread with butter.

Prep Time
45 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 15 biscuits
Course: Side Dish
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Wrap up the dough with plastic wrap and refrigerate for 20 to 30 minutes.
  4. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  5. 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.
  6. 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.
  7. 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.