These Sour Cream & Cheddar Biscuits are fluffy clouds of goodness! Loaded with tasty cheddar and a tangy twist from sour cream, they’re simply irresistible.
Trust me, when these biscuits come out of the oven, everyone will want to know your secret! I love serving them warm with butter. They make every meal feel special!
Key Ingredients & Substitutions
All-Purpose Flour: This is your base for the biscuits. If you’re gluten-free, you can use a 1:1 gluten-free flour blend. I’ve tried it and it works nicely, just keep an eye on the texture.
Baking Powder & Baking Soda: Both are key to achieving lift. If you don’t have baking soda, you can double the baking powder, though it might be a little less fluffy. Always check the expiration date for maximum effectiveness!
Butter: I love using unsalted butter for better control over the saltiness. You could substitute with shortening or coconut oil, but the biscuits won’t have the same rich flavor.
Cheddar Cheese: Sharp cheddar gives a great flavor. If you want something milder, use mild cheddar or Monterey Jack. For a twist, try pepper jack for a bit of heat!
Sour Cream: This adds moisture and tang. Greek yogurt works well as a substitute for a healthier option. I’ve found it gives a similar texture, too.
Fresh Herbs: Chives or parsley add a lovely touch, but feel free to use any fresh herbs you like, such as dill or thyme, for a different flavor.
How Do I Make the Perfect Biscuit Dough?
Making biscuit dough can seem tricky, but with a few tips, you can nail it every time. The key here is to handle the dough as little as possible to keep it tender.
- Use cold butter to keep the biscuits flaky. You can even pop it in the freezer for a few minutes before cutting it into the flour.
- Mix the dry ingredients well before adding butter. This ensures an even distribution of baking powder and salt.
- When adding the wet ingredients, stir just until combined. It’s okay if there are some lumps—this keeps your biscuits from being tough.
- Don’t overwork the dough; mix just until everything comes together. Overmixing can result in dense biscuits.
By following these steps, you’re sure to get light and airy biscuits. Enjoy making them!
How to Make Sour Cream & Cheddar Biscuits
Ingredients You’ll Need:
For the Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup unsalted butter, cold and cut into small pieces
- 1 cup sharp cheddar cheese, shredded
- ½ cup sour cream
- ¼ cup milk
For Garnish (Optional):
- 1 tablespoon fresh chives or parsley, chopped
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and 15-18 minutes for baking. In total, you will need around 30 minutes to enjoy warm, cheesy biscuits fresh from the oven!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). While the oven is heating up, grab a baking sheet and line it with parchment paper to prevent the biscuits from sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk the ingredients together until they are well mixed—this helps to ensure a fluffy biscuit!
3. Add the Butter:
Now, add the cold pieces of butter into the flour mixture. Use a pastry cutter or your fingers to blend them together until the mixture looks like coarse crumbs. This step is important for achieving that flaky texture!
4. Stir in the Cheese:
Next, sprinkle the shredded sharp cheddar cheese into the flour and butter mixture. Stir gently until the cheese is evenly distributed. This will give your biscuits a delicious cheesy flavor!
5. Combine the Wet Ingredients:
In a separate bowl, mix together the sour cream and milk until smooth. Pour this mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix—the dough should still be a little sticky.
6. Shape the Biscuits:
Using a spoon or a cookie scoop, drop heaping tablespoons of dough onto the prepared baking sheet. Make sure to leave about 2 inches of space between each biscuit because they will expand while baking.
7. Bake the Biscuits:
Place the baking sheet in the preheated oven and bake for 15-18 minutes, or until the tops are golden brown. To check if they’re done, insert a toothpick into the center of a biscuit—if it comes out clean, they’re ready!
8. Cool and Serve:
Once baked, remove the biscuits from the oven and let them cool slightly on the baking sheet. Before serving, you can sprinkle with chopped chives or parsley for a pop of color and flavor. Enjoy your warm, cheesy sour cream & cheddar biscuits!
Can I Substitute Greek Yogurt for Sour Cream?
Absolutely! Greek yogurt can be a great substitute for sour cream. Use the same amount, which is 1/2 cup in this recipe. It will add a similar tanginess and also increase the protein content of your biscuits.
What If I Don’t Have Buttermilk?
No problem! To make a quick substitute for buttermilk, simply mix 1 tablespoon of vinegar or lemon juice with enough milk to make 1/4 cup. Let it sit for about 5 minutes to curdle before adding it to your biscuit mixture.
Can I Freeze the Biscuit Dough?
Yes, you can freeze the dough! After portioning out the biscuits on your baking sheet, place the sheet in the freezer until the biscuits are solid. Then transfer them to a freezer bag or container and store for up to 3 months. When ready to bake, bake them straight from the freezer, adding a couple of extra minutes to the bake time.
How to Store Leftover Biscuits?
Store any leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to a week. To reheat, wrap them in aluminum foil and warm in a 350°F (175°C) oven for about 10 minutes.
