Sour Cream & Cheddar Biscuits Recipe

There’s something undeniably comforting about the smell of freshly baked biscuits wafting through the kitchen. For me, that aroma instantly transports me back to weekend mornings, lazy brunches, and cozy dinners. While I’ve tried countless biscuit recipes over the years, none have quite captured the hearts (and stomachs!) of my family like these Sour Cream & Cheddar Biscuits. They are, without a doubt, our absolute favorite. The secret, I believe, lies in the perfect balance of tangy sour cream and sharp cheddar, creating a biscuit that’s both incredibly flavorful and unbelievably tender. From the moment they emerge from the oven, golden brown and irresistibly fragrant, to the last crumb devoured, these biscuits are a guaranteed crowd-pleaser. Even my pickiest eater, my nephew, devours them with gusto, often requesting seconds (and sometimes thirds!). If you’re searching for a biscuit recipe that’s a step above the ordinary, one that will impress your family and friends with its deliciousness and ease of preparation, then look no further. These Sour Cream & Cheddar Biscuits are about to become your new baking obsession.

Ingredients: The Key to Buttery, Cheesy Perfection

The magic of these Sour Cream & Cheddar Biscuits lies in the simplicity and quality of the ingredients. Each component plays a crucial role in creating the signature texture and flavor that makes these biscuits so irresistible. Let’s delve into each ingredient and understand why it’s essential for biscuit perfection:

• All-Purpose Flour: The foundation of our biscuits, all-purpose flour provides the structure. It’s important to use unbleached all-purpose flour for the best texture. Bleached flour can sometimes result in a slightly tougher biscuit. When measuring flour, avoid scooping directly from the bag, which can compact the flour and lead to a denser biscuit. Instead, lightly spoon the flour into your measuring cup and level it off with a straight edge. This ensures accuracy and a lighter, more tender crumb. For those seeking an even more tender biscuit, you can substitute a portion of the all-purpose flour with cake flour. Cake flour has a lower protein content, resulting in a softer texture. Replacing about ¼ cup of the all-purpose flour with cake flour can subtly enhance the tenderness without compromising the structure too much.
• Baking Powder: This is our leavening agent, the ingredient that gives our biscuits their rise and airy texture. Baking powder is a combination of baking soda and an acid, and it works to create carbon dioxide bubbles when moistened and heated in the oven, causing the dough to puff up. It is crucial to use fresh baking powder. Old baking powder can lose its potency, resulting in flat, dense biscuits. To test the freshness of your baking powder, simply place a teaspoon of it in a bowl and pour a quarter cup of hot water over it. If it fizzes vigorously, it’s still good to use. If there’s little to no reaction, it’s time to replace your baking powder. Double-acting baking powder is commonly used in biscuit recipes as it provides a double rise – once when mixed with liquid and again when heated in the oven.
• Salt: Salt is not just about flavor; it also plays a vital role in gluten development and the overall texture of the biscuits. Salt controls the action of baking powder and enhances the flavors of all the other ingredients, particularly the cheddar cheese and sour cream. Use fine sea salt or table salt for this recipe. If using kosher salt, which has larger crystals, you may need to use slightly more to achieve the same level of saltiness. Don’t be tempted to skip the salt or reduce it significantly, as it will impact both the taste and the texture of your biscuits, making them bland and potentially denser.
• Cold Unsalted Butter: Cold butter is absolutely essential for flaky biscuits. The cold butter, when cut into the flour, creates small pockets of fat that melt during baking, releasing steam and creating layers of flakiness. It’s crucial to use unsalted butter so you can control the amount of salt in the recipe. Make sure your butter is very cold, straight from the refrigerator. Some bakers even recommend freezing the butter for 10-15 minutes before grating or cutting it into the flour. You can use a box grater to quickly grate the cold butter or use a pastry blender or your fingers to cut it into small pieces. The goal is to have small pieces of butter dispersed throughout the flour mixture. For an even richer flavor, you can use European-style butter, which has a higher butterfat content.
• Sour Cream: Sour cream is the star ingredient that sets these biscuits apart. It adds a wonderful tang and moisture to the biscuits, contributing to their incredibly tender crumb and unique flavor profile. Full-fat sour cream is recommended for the best flavor and texture. Reduced-fat sour cream can be used, but it may result in slightly less rich and flavorful biscuits. The acidity in sour cream also helps to tenderize the gluten in the flour, contributing to the soft texture of the biscuits. Don’t substitute sour cream with yogurt or crème fraîche as they have different levels of acidity and fat content, which will alter the final result.
• Sharp Cheddar Cheese: Sharp cheddar cheese provides a bold, savory flavor that perfectly complements the tang of the sour cream. It adds a delightful cheesy dimension to the biscuits, making them incredibly flavorful and satisfying. Use a good quality sharp cheddar cheese for the best flavor. Pre-shredded cheddar cheese can be used for convenience, but freshly grated cheddar cheese melts more smoothly and has a better flavor. You can also experiment with different types of cheddar cheese, such as extra sharp cheddar or white cheddar, to vary the flavor profile. For a milder flavor, you can use medium cheddar or a blend of mild and sharp cheddar.
• Milk or Buttermilk (Optional, for brushing): Milk or buttermilk is used for brushing the tops of the biscuits before baking. This step is optional but highly recommended as it promotes browning and adds a beautiful golden color to the biscuit tops. Milk will provide a subtle sheen, while buttermilk will add a slight tang and deeper color. You can also brush the biscuits with melted butter for an even richer flavor and golden-brown crust.

Instructions: Step-by-Step to Baking Bliss

Baking these Sour Cream & Cheddar Biscuits is surprisingly straightforward, even for novice bakers. By following these detailed step-by-step instructions, you’ll be enjoying warm, cheesy biscuits in no time. Remember, the key to success is keeping your ingredients cold and handling the dough gently.

Step 1: Prepare the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking ensures that the baking powder and salt are evenly distributed throughout the flour, which is crucial for consistent leavening and flavor in every biscuit. This step is important to prevent pockets of baking powder or salt in the dough.

Step 2: Incorporate the Cold Butter

This is arguably the most important step for achieving flaky biscuits. Add the cold, unsalted butter to the flour mixture. You can either grate the cold butter using a box grater directly into the bowl, or cut it into small cubes and add them to the flour. Using a pastry blender, your fingertips, or two forks, cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter throughout the flour mixture. The goal is not to completely incorporate the butter, but rather to leave small pieces intact. These pieces of butter will create steam as they melt in the oven, resulting in flaky layers in the biscuits. Work quickly to keep the butter as cold as possible. If you notice the butter starting to soften, you can place the bowl in the freezer for a few minutes to chill it down again.

Step 3: Add the Wet Ingredients

Make a well in the center of the flour and butter mixture. Pour in the sour cream and shredded cheddar cheese. Using a rubber spatula or your hands, gently mix the wet ingredients into the dry ingredients until just combined. Be careful not to overmix the dough. Overmixing will develop the gluten in the flour, resulting in tough biscuits. The dough will be shaggy and slightly sticky, and that’s perfectly okay. It’s better to undermix than overmix biscuit dough. The dough should just come together; don’t strive for a smooth, uniform dough.

Step 4: Shape the Biscuits

Lightly flour a clean work surface. Turn the dough out onto the floured surface. Gently pat the dough into a rectangle about ¾ inch thick. Use a biscuit cutter (about 2-2.5 inches in diameter) or a sharp knife to cut out biscuits. When using a biscuit cutter, press straight down and avoid twisting, as twisting can seal the edges and prevent the biscuits from rising properly. If using a knife, cut the dough into square or rectangular biscuits. For softer-sided biscuits, you can place the cut biscuits close together on the baking sheet. For biscuits with crispier sides, space them out slightly. Reroll the scraps of dough once to cut out more biscuits, but avoid overworking the dough, as this will make the biscuits tougher. The biscuits made from rerolled dough may not be as tender as the first batch, but they will still be delicious.

Step 5: Bake the Biscuits

Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper or lightly grease it. Place the biscuit rounds on the prepared baking sheet. If desired, brush the tops of the biscuits with milk or buttermilk for a golden brown color. Bake for 12-15 minutes, or until the biscuits are golden brown and cooked through. The baking time may vary slightly depending on your oven and the size of the biscuits. The biscuits are done when they are golden brown on top and bottom and sound hollow when tapped lightly.

Step 6: Cool and Serve

Once baked, remove the biscuits from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool slightly. Serve warm and enjoy! These biscuits are best enjoyed fresh from the oven while they are still warm and tender.

Nutrition Facts: A Delicious Treat in Moderation

While these Sour Cream & Cheddar Biscuits are undeniably delicious, like all baked goods, they are best enjoyed as a treat in moderation. Here is an estimated nutritional breakdown per serving. Please note that these values are approximate and can vary based on specific ingredient brands and portion sizes.

Servings: Approximately 12 biscuits

Per Serving (1 Biscuit – Estimated):

• Calories: 220-250 kcal
• Total Fat: 12-15g
  • Saturated Fat: 7-9g
  • Trans Fat: 0g
• Cholesterol: 40-50mg
• Sodium: 300-350mg
• Total Carbohydrates: 25-30g
  • Dietary Fiber: 1g
  • Sugars: 1-2g
• Protein: 5-7g

Important Considerations:

• These values are estimates and can vary.
• The calorie count primarily comes from the butter, cheese, and flour.
• Biscuits are not a low-calorie food but can be part of a balanced diet when enjoyed in moderation.
• You can slightly reduce the fat content by using reduced-fat cheddar cheese and sour cream, although this may slightly alter the flavor and texture.

Preparation Time: Quick and Easy Baking

One of the beauties of this recipe is its relatively quick preparation time. From start to finish, you can have warm, homemade biscuits on your table in under an hour.

• Prep Time: 20 minutes (This includes gathering ingredients, measuring, and mixing the dough)
• Bake Time: 12-15 minutes
• Total Time: Approximately 32-35 minutes

This quick preparation time makes these biscuits perfect for busy weeknights or last-minute brunch gatherings. You can even prepare the dry ingredients and cut the butter in advance, storing them in the refrigerator until you’re ready to bake.

How to Serve: Endless Delicious Possibilities

Sour Cream & Cheddar Biscuits are incredibly versatile and can be enjoyed in a multitude of ways. Their savory, cheesy flavor makes them a perfect accompaniment to both sweet and savory dishes. Here are some delicious serving suggestions:

• Breakfast & Brunch:
  • With Butter and Jam: The classic and simple way to enjoy biscuits. Try them with your favorite fruit jam, honey, or even apple butter.
  • Breakfast Sandwiches: Split warm biscuits and fill them with scrambled eggs, bacon, sausage, ham, cheese, or avocado for a hearty breakfast sandwich.
  • Biscuits and Gravy: A Southern staple! Serve these biscuits with creamy sausage gravy or mushroom gravy for a comforting and satisfying meal.
  • Alongside Eggs Benedict: Replace English muffins with these biscuits for a richer and more flavorful Eggs Benedict.
• Lunch & Dinner:
  • Soup and Stew Companion: Serve warm biscuits alongside hearty soups like tomato soup, chili, beef stew, or chicken noodle soup for a complete and comforting meal.
  • With Roasted Chicken or Pot Roast: Biscuits are the perfect side to soak up the delicious juices from roasted chicken, pot roast, or any braised meat dish.
  • Pulled Pork or BBQ Sandwiches: Use biscuits as buns for pulled pork, BBQ chicken, or brisket sandwiches for a delightful twist.
  • Alongside Salad: Add a warm biscuit to your lunch salad for a more substantial and satisfying meal.
• Snacks & Appetizers:
  • Served Warm with Flavored Butter: Offer a variety of flavored butters like garlic herb butter, honey butter, or cinnamon butter alongside warm biscuits as an appetizer or snack.
  • Cheese and Charcuterie Board Addition: Add sliced biscuits to your cheese and charcuterie board for a savory carbohydrate option.

No matter how you choose to serve them, these Sour Cream & Cheddar Biscuits are sure to be a hit!

Additional Tips for Biscuit Baking Success

Baking biscuits is a rewarding experience, and with a few extra tips, you can ensure perfect results every time. Here are five additional tips to elevate your biscuit baking game:

• Keep Everything Cold: This tip cannot be stressed enough! Cold ingredients are the key to flaky biscuits. Ensure your butter, sour cream, and even your mixing bowl and work surface are cool. Cold butter prevents gluten development and creates those desirable flaky layers. If your kitchen is warm, consider chilling your flour mixture and sour cream in the refrigerator for 15-20 minutes before combining them.
• Don’t Overmix the Dough: Overmixing develops gluten, leading to tough, dense biscuits. Mix the dough just until the ingredients are combined and no dry flour streaks remain. A shaggy, slightly sticky dough is perfectly normal and even desirable. Resist the urge to knead the dough like bread dough.
• Handle the Dough Gently: Treat the biscuit dough with care. When patting out the dough, use gentle pressure and avoid pressing down too hard. When cutting out biscuits, press straight down with the cutter and avoid twisting. Gentle handling helps maintain the tenderness of the biscuits.
• Bake at a High Temperature: Baking biscuits at a high temperature (450°F/232°C) creates a rapid rise and a golden brown crust. The high heat also helps to create steam from the melting butter, contributing to the flaky texture. Make sure your oven is properly preheated before placing the biscuits inside.
• Experiment with Variations: Once you master the basic recipe, don’t be afraid to experiment with variations! Try adding different types of cheese like Gruyere, Monterey Jack, or pepper jack. Incorporate herbs like chives, thyme, or rosemary into the dough for added flavor. For a spicier kick, add a pinch of cayenne pepper or some chopped jalapenos. The possibilities are endless!

Frequently Asked Questions (FAQ) About Sour Cream & Cheddar Biscuits

Got questions about making these delicious biscuits? Here are answers to some frequently asked questions to help you bake with confidence:

Q1: Can I make these biscuits ahead of time?

A: While biscuits are best enjoyed fresh from the oven, you can prepare the dough ahead of time. After cutting out the biscuits, place them on a baking sheet lined with parchment paper, cover tightly with plastic wrap, and refrigerate for up to 24 hours. Bake them straight from the refrigerator, adding a few extra minutes to the baking time if needed. You can also bake the biscuits completely and store them at room temperature in an airtight container for up to 2 days. Reheat them gently in a low oven (300°F/150°C) for a few minutes to warm them through.

Q2: Can I freeze Sour Cream & Cheddar Biscuits?

A: Yes, you can freeze both unbaked and baked biscuits. To freeze unbaked biscuits, follow the instructions for making the dough and cutting out the biscuits. Place the unbaked biscuits on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. Bake directly from frozen, adding about 5-8 minutes to the baking time. To freeze baked biscuits, let them cool completely. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. Freeze for up to 2-3 months. Reheat frozen baked biscuits in a low oven (300°F/150°C) until warmed through.

Q3: My biscuits are tough, what did I do wrong?

A: Tough biscuits are usually a result of overmixing the dough or overworking it during shaping. Remember to mix the dough just until the ingredients are combined and handle it gently. Avoid kneading the dough and don’t reroll the scraps of dough too many times. Also, ensure you are using fresh baking powder, as old baking powder can also contribute to denser biscuits.

Q4: Can I use salted butter instead of unsalted butter?

A: While you can use salted butter, it’s generally recommended to use unsalted butter in baking recipes so you have more control over the salt content. If you use salted butter, you should reduce or omit the added salt in the recipe. However, it’s always best to use unsalted butter and add salt separately for more precise flavor control.

Q5: Can I substitute buttermilk for sour cream?

A: While buttermilk and sour cream both add tang and moisture to baked goods, they are not direct substitutes in this recipe. Sour cream has a higher fat content and thicker consistency than buttermilk, which contributes to the richness and tenderness of these biscuits. Substituting buttermilk will result in a different texture and flavor profile. For the best results, stick to sour cream for this recipe.

Enjoy baking and savoring these incredible Sour Cream & Cheddar Biscuits! They are a testament to how simple ingredients, when combined with a little care and attention, can create something truly extraordinary. Happy baking!

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