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
Preheat oven to 425 degrees F. If using cast iron skillet to bake biscuits, you can place it in the oven while preheating.
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.
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.
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.
Bake the biscuits at 425 degrees F for approximately 10-12 minutes, depending upon how thick you cut your biscuits.
NOTE: These biscuits don't end up golden brown, but only lightly browned.