Go Back
Print

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

Ingredients

  • 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

Instructions

  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.