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Cheddar/Sour Cream Biscuits

These cheddar sour cream biscuits are super fast to whip up and everyone always raves. So quick you can even whip them up to go with a random weekday meal. The sour cream offers a tangy creaminess and the shredded cheddar adds delightful taste and moisture. #TexasHomesteader

Course bread
Cuisine American
Keyword biscuit, cast iron, shredded cheese, skillet, sour cream
Prep Time 5 minutes
Cook Time 12 minutes
Servings 9 biscuits


  • 2 Cups Self-Rising Flour (OR 2 cup AP flour +1/2 tsp salt + 3 teaspoons baking powder)
  • ½ tsp baking soda

Add Wet Ingredients

  • ¾ cup sour cream
  • ¾ cup shredded cheese
  • 1 Tablespoon bacon grease
  • Optional: up to 1.5 Tablespoons of water

Spicy Option

  • Optional: Minced jalapenos as desired


  1. Preheat oven to 425 degrees F. If using cast iron skillet to bake biscuits, you can place it in the oven while preheating.

  2. In a large bowl or stand mixer, mix together flour & baking soda. Add sour cream and softened butter (or bacon grease) and mix to a soft dough. Add water in 1/2 Tablespoon increments up to 1.5 Tablespoons if dough seems too dry. Add shredded cheese and fold to combine.

  3. Press biscuit dough to about ¾” thickness. Cut biscuits into approximately 2” rounds. If no biscuit cutter is available you can just shape the dough into flattened rounds using well-floured hands instead.

  4. Bring out hot cast-iron skillet from oven and run the edge of a stick of butter along inside surfaces to coat. Place cut biscuits into hot buttered skillet.

  5. Bake the biscuits at 425 degrees F for approximately 10-12 minutes, depending upon how thick you cut your biscuits.

Recipe Notes

NOTE: These biscuits don't end up golden brown, but only lightly browned.