Sour Cream and Cheddar Biscuits

This weekend we had a few friends over to celebrate Graham’s birthday, which was a lot of fun.  For the celebration, I ended up making some old favorites from the blog including corn and manchego cheese empanadas and black bean soft tacos.  I also made carrot cake cupcakes loaded with cream cheese frosting from this recipe.  We had a great time at the party and ate a ton of food, but of course we had some random leftovers.

Since I didn’t think that Graham and I could (or should) go through a big tub of sour cream and a bunch of cheddar cheese before they went bad, I decided the best thing to do was to bake with it.  After a quick web search, I found a great looking recipe for sour cream and cheddar biscuits.  We both love fresh biscuits and these fluffy and cheesy biscuits are no exception.  Aside from the taste, one of the best parts of this recipe is that you can freeze the biscuit dough and bake it up later—a nice way to avoid having to eat all of that cheese and sour cream in the next few days.

Sour Cream and Cheddar Biscuits

Adapted from Gourmet via Smitten Kitchen

To cut out the biscuits, I ended up using the mouth of an old jam jar. Once I had cut out the dough, I baked up half of the biscuits and put the other half in the freezer.  I plan to add a few more minutes to the baking time when I get around to baking the frozen biscuit dough.

  • 1½ cups of flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons butter, cut into small pieces
  • 1½ cups or ¼ lb of sharp cheddar cheese (I also added a little leftover manchego into the mix)
  •  1 cup of sour cream

Preheat the oven to 425°.  In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Once combined, cut in the butter with a pastry cutter until it looks like a course meal.  Stir in the cheese and sour cream until it forms a dough. Turn the dough out onto a floured surface and knead a few times. Pat the dough out until it is about ½ inch thick. Cut out several rounds using a biscuit cutter or the mouth of a jar dipped in a little flour (the jar I used made nine biscuit rounds).  Bake the biscuits for 15-17 minutes, or until golden.

Tasty Easy Healthy Green Recipe Ratings:

Recipe Report Card Notes About Recipe Ratings

Tasty Rating


Four Chefs (Delicious!)

These biscuits are wonderful when they are still warm from the oven.

Easy Rating


Four Easy Chairs (“ABC, Easy as 123…”!)

When it comes to baking, these biscuits came together really quickly.

Healthy Rating


Two Apples (Surgeon General’s Warning!)

While I did use light sour cream, these biscuits are by no means healthy.

Green Rating


Three Leaves (Average Environmental Friendliness)

A few organic ingredients, but several ingredients were conventional.
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