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
Scale
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
