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Smoked Cheddar and Sour Cream Biscuits

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!
4.93 from 13 votes
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  • 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
  • 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!


slightly adapted from my blue cheese biscuits

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