Smoked Cheddar Sour Cream Biscuits.
This post is sponsored by ALDI! These smoked cheddar biscuits are so delicious! Made with sour cream in the dough, they are tender and flaky and so flavorful. Perfect to serve alongside any meal!
Oh my. If you’re a biscuit lover, you’re going to adore these!
These biscuits are loaded with smoked cheddar cheese, which brings a smoky, cheese, buttery flavor to the bread. They are ridiculously flaky, and layer-y and I just cannot even take how good they are!
The biscuits actually have both smoked cheddar studded throughout them and sour cream in the dough. It is FLAVOR CENTRAL!
You won’t want to stop grabbing these flakey little bites and piling them onto your plate.
These biscuits are the final component to this year’s How Sweet Eats Thanksgiving spread. So far, we’ve done stuffed acorn squash, French onion mashed potatoes, maple mustard brussels sprouts and chipotle creamed corn. You can find ALL the ingredients for these recipes at ALDI, which is incredible because you only have to go to one place this holiday season. OH YES.
That’s the best news ever.
When you pair this week’s recipes with my citrus butter turkey and best stuffing recipe, plus a can of whole berry cranberry sauce from ALDI, the meal is complete. In fact, it’s stunning! Everything you want on your Thanksgiving table and more.
You should also add in a few pomegranate aperol spritz cocktails because who can resist those?! They are fun, festive and taste amazing to boot.
Today, it’s all about these smoked cheddar biscuits, which can find a place in any meal. Thanksgiving for sure, but how about a nice Sunday dinner? Weeknight comforting meal? A dish you bring to a friend? They work for ALL of those.
And everyone loves them.
Important things to know for your smoked cheddar biscuits:
- You need cold butter! Like, super cold. You can use a cheese grater to grate the butter and that creates the most perfect buttery flakes in the dough. The Simple Nature Organic Butter from ALDI is my favorite.
- The sour cream adds a wonderful tang and moisture to the biscuit dough.
- Smoked cheddar is my cheese of course but yes, regular sharp cheddar works! The Emporium Selection Apple Smoked Cheddar is one of my all-time favorite cheeses. I have it on hand for cheese plates or max and cheese. It gives these biscuits fantastic flavor!
- You want to refrigerate the dough too! I do this for about a half hour or so before cutting them into rounds.
- I fold my dough a few times while rolling it out in order to make these extra flakey and have extra layers. This is KEY! You will have sky high, flaky as ever biscuits and won’t make them any other way ever again.
- I use some fresh herbs to top the biscuits, just to give them a bit of color for the table. Curly parsley is really pretty here!
Nothing is better than homemade biscuits. They are definitely worth the time and minimal effort that it takes to have fresh bread on the table for your holiday meal,
And bonus: you can use these to create mini sandwiches with your Thanksgiving leftovers! Whether it’s a few hours after the meal or the next day, this is seriously the best news ever. Dinner is taken care of for the weekend!
Smoked Cheddar Sour Cream Biscuits
Smoked Cheddar and Sour Cream Biscuits
- 2 ½ cups Baker’s Corner All-Purpose Flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 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
- In a large bowl, combine the flour, baking powder, soda, and salt. Grate the cold butter with a cheese grater (or chop it into tiny pieces) and toss it into the flour mixture, making sure to combine with your hands so it’s evenly dispersed. Stir in the smoked cheddar and make sure it’s even dispersed too.
- Whisk together the sour cream and milk until combined. Make a well in the center of the dry ingredients and add the sour cream mixture. Stir until the dough is just combined, bringing it together with your hands if needed.
- Wrap up the dough with plastic wrap and refrigerate for 20 to 30 minutes.
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Roll the biscuit dough out to be about 1 inch thick. Fold it in half (or like a letter) and roll it out to be 1 inch thick again. Repeat one more time. Once the dough is rolled out again, use a 2-inch biscuit cutter to cut out the rounds. Place the rounds on the parchment paper.
- Brush the top of the rounds with heavy cream. Press a fresh herb into the top for some color - I like to use curly parsley, cilantro, sage, basil or oregano.
- Bake the biscuits for 12 to 15 minutes, until golden brown. Serve with dinner!
Look at those flaky layers!