By Mrs. Tilford asked me to handle the breakfast for the First Baptist Halloween volunteer crew. Three dozen sour cream and cheddar biscuits. The sour cream in the dough makes them tender; the sharp cheddar folded in adds bite. Reimbursement $40.
The recipe is below.
Sour Cream & Cheddar Biscuits
Prep Time: 10 min | Cook Time: 14 min | Total Time: 24 min | Servings: 12 biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/3 cup cold unsalted butter, cut into small cubes
- 1 cup full-fat sour cream
- 1 cup shredded sharp cheddar cheese
- 1 tablespoon melted butter, for brushing (optional)
Instructions
- Preheat. Heat your oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
- Mix dry ingredients. In a large bowl, whisk together the flour, baking powder, salt, and baking soda until combined.
- Cut in the butter. Add the cold butter cubes to the flour mixture. Use your fingertips or a pastry cutter to work the butter in until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Cold butter is key — don’t overwork it.
- Fold in sour cream and cheese. Add the sour cream and shredded cheddar. Stir with a fork just until a shaggy dough comes together. Do not overmix or the biscuits will be tough.
- Drop and shape. Scoop heaping 2-tablespoon portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. You can leave them rough and rustic or gently pat them into rounds — either way works.
- Bake. Bake for 12–14 minutes, until the tops are golden and the edges are set. Every oven runs a little different, so start checking at 12 minutes.
- Brush and serve. If using, brush the warm biscuits with melted butter the moment they come out of the oven. Serve warm alongside soups, beans, or anything that needs something good to soak it up.
Nutrition (per serving)
Calories: 182 | Protein: 5g | Fat: 10g | Carbs: 19g | Fiber: 1g | Sodium: 274mg