Cheddar and sour cream biscuits are the perfect sides for any meal. They are the perfect combination of salty, tangy, and flakiness. They don’t last long in my household, and for good reason. They’re delicious!
Is there anything better than biscuits?! I know I say a lot, but they’re irresistible and versatile. You can eat them any time of the day, you can eat them with honey, with butter, with jams or jellies. They can be used for breakfast sandwiches and the topping for chicken and biscuits. These biscuits, in particular, turn up the savory. Take my word for it, make these biscuits!
Tips for Cheddar and Sour Cream Biscuits:
- The key to a great biscuit is to make sure the ingredients are SUPER cold. The biscuits get their flakiness from the cold butter that produces steam when it melts. If I notice the butter softening too much in the mixing process, I throw the dough in the refrigerator for a few minutes to allow it to set up.
- I use a box grater for my butter. Traditionally, butter us cubed then blended into the flour with a pastry blender. When my pastry blender broke I tried grating my butter instead and it was a game changer.
- I make awkwardly shaped biscuits. I have cutters, and I love a traditional round shape, but you end up wasting a tiny bit of dough.
- Normally, I would suggest substitutions for ingredients, but the sour cream in this recipe is essential. In addition to the extra fat it provides, sour cream is the acid needed for the rise (hi baking powder!)
These biscuits are delicious! I hope you love them as much as me and my family do! Enjoy 🙂
Cheddar and Sour Cream Biscuits
- 2 cups self rising flour
- ½ tsp salt
- 2 tbsp green onion finely chopped
- ½ cup cheddar cheese shredded
- ½ cup sour cream
- ½ cup cold butter 1 stick
- ½ cup cold milk
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Combine self rising flour, salt, green onion, cheddar, and sour cream in a large mixing bowl.
- Using a box grater, grate the cold butter into the flour. Toss to evenly coat the butter in flour while ensuring there are no large clumps.
- Pour the cold milk over the flour mixture and stir to evenly combine. Stir until a shaggy dough is formed.
- Empty the dough onto a lightly floured cutting board. With your hands, press the dough together until it starts to come together. Gently roll out the dough into a rectangle that's roughly 1 inch thick.
- Working from the short side, fold one half of the dough on top of itself. Gently press the dough together. Gently roll the dough into another rectangle that is 2 inches thick. Wrap the dough in wax paper and chill in the freezer for 15 minutes.
- Remove the dough from the freezer. Using a knife or pastry cutter, cut the dough into 8 even rectangles. Place them on the baking sheet 2 inches apart. Bake for 15 to 20 minutes until golden brown.