If you’re on the hunt for a biscuit recipe that’s a little bit special and totally comforting, you’ve got to try my Smoked Cheddar and Sour Cream Biscuits Recipe. I absolutely love how these biscuits develop that perfect crispy edge, a soft crumb, and the smoky cheddar adds a depth you just don’t get with ordinary cheese. Plus, sour cream gives them a delightful tang and tenderness that makes them irresistible. Stick with me, and I’ll walk you through every little detail to make sure your biscuits come out bakery-perfect every single time.
Why You’ll Love This Recipe
- Smoky Flavor Elevation: The apple smoked cheddar brings a unique, rich flavor that really sets these biscuits apart.
- Tender, Buttery Texture: Thanks to the sour cream and cold butter, these biscuits stay soft inside but crisp outside.
- Simple Yet Gourmet: It’s an easy recipe that makes you look like a baking pro when you serve them up.
- Perfect for Any Occasion: Whether it’s a weeknight dinner or brunch with friends, these biscuits impress every time.
Ingredients You’ll Need
The beauty of this Smoked Cheddar and Sour Cream Biscuits Recipe is in the balance—simple pantry staples mixed with quality smoky cheddar and tangy sour cream make the magic happen. When shopping, I always recommend fresh, high-quality butter and freshly grated cheese for maximum flavor and texture.
- All-Purpose Flour: It’s the perfect base for biscuits, providing just the right gluten structure for a tender crumb.
- Baking Powder: Your fluffy biscuits depend on this to rise beautifully.
- Baking Soda: It reacts with the sour cream to give an extra lift and helps create a light texture.
- Kosher Salt: Essential for seasoning and balancing flavors.
- Unsalted Butter: Cold, so it creates flaky layers as it melts in the oven.
- Apple Smoked Cheddar: This cheese is the star, delivering that irresistible smoky punch.
- Sour Cream: Adds moisture and a subtle tang that makes these biscuits tender.
- Whole Milk: Used to loosen the dough and add richness.
- Heavy Cream (for brushing): This gives the biscuits a beautiful golden color and slight sheen.
Variations
I love making this recipe my own depending on the season or what I have on hand, and you’ll find it’s super easy to switch things up while keeping that classic biscuit feel.
- Add fresh herbs: Try folding in chopped rosemary or thyme for an herby twist; my family goes crazy for rosemary-smoked cheddar combos.
- Swap cheeses: Goat cheese or sharp white cheddar works well if you don’t have smoked cheddar handy—I’ve done this when hosting brunch and it was a hit!
- Make it dairy-free: Use a plant-based sour cream and non-dairy butter alternatives; just be sure to keep everything cold for the best rise.
- Extra spice: A pinch of smoked paprika or cayenne adds a kick if you like a little heat in your biscuits.
How to Make Smoked Cheddar and Sour Cream Biscuits Recipe
Step 1: Prepare Your Dry Ingredients and Butter
Start by combining your flour, baking powder, baking soda, and kosher salt in a large bowl. Now, here’s a trick I learned the hard way — grate your cold butter instead of chopping it into chunks. It sounds odd, but grating ensures smaller pieces and softer biscuits because the fat distributes more evenly. Toss the butter into the flour and mix it quickly with your hands until it looks like coarse crumbs. Then stir in that smoked cheddar, making sure those little cheesy nuggets are spread throughout your mixture.
Step 2: Mix Wet Ingredients and Form Dough
Whisk together the sour cream and whole milk until smooth. Create a little well in your dry mixture and pour the sour cream combo right in. Stir gently with a spoon or your hands—a word of caution here: don’t overmix! The dough should just come together and be slightly shaggy. If needed, use your hands to bring it fully together, but avoid kneading too much because that can make your biscuits tough.
Step 3: Chill and Roll Out the Dough
Cover the dough with plastic wrap and pop it in the fridge for about 20 to 30 minutes. This rest time helps relax the gluten and firms up the dough for easy rolling. When you’re ready, preheat your oven to 425°F and line a baking sheet with parchment paper. Roll the dough out to about 1-inch thickness and then fold it like a letter, rolling it out again to 1 inch. Repeat folding one more time. This technique layers the dough and creates those flaky biscuit layers you’ll love. Finally, use a 2-inch biscuit cutter to cut out your biscuits and place them on the parchment-lined sheet.
Step 4: Brush and Bake to Golden Perfection
Brush the tops of each biscuit with heavy cream — this gives the biscuits a gorgeous golden color and just a hint of softness on top. If you want, press a fresh herb like curly parsley, cilantro, sage, basil, or oregano into the top before baking for a pop of color and flavor. Bake for 12 to 15 minutes until they’re puffed up and golden brown. When I first tried this, I was amazed at how beautifully they rose with that ultra-moist crumb inside. Serve them warm, straight out of the oven, for the best results!
Pro Tips for Making Smoked Cheddar and Sour Cream Biscuits Recipe
- Keep Butter Cold: I learned that the coldness of your butter is key—warm butter won’t create those tender, flaky layers.
- Don’t Overwork the Dough: Mixing just until combined keeps the biscuits light and fluffy, a mistake I made too often in the beginning!
- Roll and Fold: The folding technique I discovered really adds bakery-style layers without extra effort.
- Use Freshly Grated Cheese: Pre-grated cheese is convenient but fresher cheese melts better and gives a much richer flavor.
How to Serve Smoked Cheddar and Sour Cream Biscuits Recipe
Garnishes
I typically top my biscuits with a little pat of butter right out of the oven and sometimes a sprinkle of flaky sea salt. Fresh herbs pressed into the tops before baking add a lovely visual and aromatic appeal — I love using sage or oregano for this. It’s those little touches that make these biscuits feel special, especially when serving guests.
Side Dishes
These biscuits pair perfectly with classic comfort foods like fried chicken, hearty stews, or even a fresh garden salad if you want a lighter meal. For brunch, they are sensational alongside scrambled eggs, crispy bacon, and a dollop of jam. You’ll find they complement both savory and sweet flavors beautifully.
Creative Ways to Present
For special occasions, I’ve stacked warm biscuits in a basket lined with a colorful linen napkin, topped with herb sprigs for a rustic look. Another fun idea is to slice them in half and fill with bacon and a fried egg for a fancy biscuit sandwich. Trust me, friends always ask for the recipe after trying that!
Make Ahead and Storage
Storing Leftovers
I usually store leftover biscuits in an airtight container at room temperature for up to two days. They hold up surprisingly well, but to keep that fresh-baked softness, I recommend reheating gently rather than leaving out too long.
Freezing
I’ve had great results freezing uncooked biscuit dough—after cutting out the biscuits, I line them on a parchment-lined baking sheet and freeze until solid. Then I pop them into a freezer bag. When I’m ready, I bake them straight from frozen, just adding a couple extra minutes. It’s a game-changer for busy mornings or impromptu dinners.
Reheating
To reheat, I like to warm them in a 350°F oven for about 8 to 10 minutes, wrapped loosely in foil to keep moisture in. Microwaving can make them chewy, so I stick to the oven method to keep that fresh-baked texture.
FAQs
-
Can I make these biscuits without smoked cheddar?
Absolutely! While smoked cheddar adds a lovely depth, you can substitute with sharp white cheddar or even a mild cheddar. Just keep in mind that the smoky flavor will be less pronounced, but the biscuits will still be delicious and tender.
-
Why is sour cream used in these biscuits?
Sour cream adds moisture and a slight tang to the dough, which helps create a tender, fluffy texture. It also reacts with the baking soda to give a bit of extra lift, making sure your biscuits are light rather than dense.
-
How do I prevent my biscuits from being tough?
The key is not to overmix or over-knead the dough. Mix just until the ingredients come together, and fold the dough gently instead of rolling aggressively. Also, keep your butter cold and work quickly to maintain those flaky layers.
-
Can I freeze leftover baked biscuits?
Yes, you can! Cool them completely, then wrap tightly in plastic wrap and place in a freezer-safe bag or container. To reheat, thaw overnight in the fridge and warm in a 350°F oven for best results.
Final Thoughts
When I first tried this Smoked Cheddar and Sour Cream Biscuits Recipe, I was blown away by how something so simple could feel so special. It’s become a go-to for weekend breakfasts, family dinners, and even holiday spreads. I really encourage you to give it a try—you’ll enjoy that perfect blend of smoky, tangy, buttery goodness in every bite. Once you get the hang of the folding technique and keep that butter cold, you’ll be making these biscuits like a pro in no time. Happy baking, friend!
Print
Smoked Cheddar and Sour Cream Biscuits Recipe
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 15 biscuits
- Category: Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Smoked Cheddar and Sour Cream Biscuits are irresistibly flaky and flavorful, combining the smoky depth of apple-smoked cheddar with a tender, buttery sour cream dough. Perfect for serving alongside dinner or enjoying as a savory snack, these biscuits bake to a golden brown with a beautiful crust brushed with heavy cream and a hint of fresh herbs for added color and aroma.
Ingredients
Dry Ingredients
- 2 ½ cups Baker’s Corner All-Purpose Flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
Wet Ingredients
- 8 tablespoons Simply Nature Organic Unsalted Butter, cold
- 1 ½ cups freshly grated Emporium Selection Apple Smoked Cheddar
- ⅔ cup sour cream
- ½ cup Simple Nature Organic Omega-3 Whole Milk
- Heavy cream, for brushing the tops
Optional Garnish
- Fresh herbs (curly parsley, cilantro, sage, basil, or oregano)
Instructions
- Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, baking soda, and kosher salt. Ensure these are evenly mixed to create a uniform base for the dough.
- Incorporate Butter: Using a cheese grater or knife, grate or chop the cold butter into small pieces. Toss the butter into the dry ingredients and mix thoroughly with your hands to distribute the butter evenly, which helps create a flaky texture.
- Add Smoked Cheddar: Stir in the freshly grated apple smoked cheddar cheese until evenly dispersed throughout the flour and butter mixture for a smoky, cheesy flavor.
- Combine Wet Ingredients: In a separate bowl, whisk together the sour cream and whole milk until smooth and combined.
- Form Dough: Make a well in the center of the dry ingredients. Pour in the sour cream and milk mixture. Stir gently until just combined and then bring the dough together with your hands, being careful not to overwork it to maintain tenderness.
- Chill Dough: Wrap the dough tightly in plastic wrap and refrigerate for 20 to 30 minutes to allow it to firm up and make it easier to handle.
- Preheat Oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Roll and Fold Dough: Roll the chilled dough out to about 1 inch thick. Fold it in half or like a letter, then roll out again to 1 inch thick. Repeat this folding and rolling step once more. This process creates flaky layers inside the biscuits.
- Cut Biscuits: Use a 2-inch biscuit cutter to cut rounds from the dough. Place the biscuits on the prepared baking sheet, spacing them slightly apart.
- Brush and Garnish: Lightly brush the tops of the biscuit rounds with heavy cream for a shiny, golden crust. Press a fresh herb of your choice lightly onto each biscuit top for visual appeal and subtle fresh flavor.
- Bake: Bake the biscuits in the preheated oven for 12 to 15 minutes, or until they turn a beautiful golden brown on top.
- Serve: Remove from oven and serve warm as a delicious accompaniment to dinners or as a savory snack.
Notes
- Ensure the butter remains cold until mixed to achieve flaky layers.
- Do not overmix the dough to keep biscuits tender.
- Fresh herbs are optional but add a nice hint of flavor and color.
- Baking time may vary slightly depending on your oven; watch for a golden brown finish.
- Biscuits are best served warm but can be reheated gently in the oven.
Nutrition
- Serving Size: 1 biscuit
- Calories: 180
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 30 mg
