Sour Cream & Cheddar Biscuits Recipe

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Sour Cream & Cheddar Biscuits Recipe

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Here's my go-to recipe for biscuits. Brushing them with the garlic-butter topping before baking seals the deal! —Amy Martin, Vancouver, WA
MAKES:
18 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.

Ingredients

  • 2-1/2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 2 teaspoons sugar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup cold butter, cubed
  • 1-1/2 cups shredded cheddar cheese
  • 1-1/4 cups 2% milk
  • 1/2 cup sour cream
  • TOPPING:
  • 6 tablespoons butter, melted
  • 1-1/2 teaspoons garlic powder
  • 1 teaspoon minced fresh parsley

Directions

Preheat oven to 450°. In a large bowl, whisk the first seven ingredients. Cut in cold butter until mixture resembles coarse crumbs; stir in cheese. Add milk and sour cream; stir just until moistened.
Drop by 1/4 cupfuls 2 in. apart onto greased baking sheets. Mix topping ingredients; brush over tops. Bake 12-15 minutes or until light brown. Serve warm. Yield: 1-1/2 dozen.
Originally published as Sour Cream & Cheddar Biscuits in Taste of Home Christmas Annual Annual 2016, p64

  • 2-1/2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 2 teaspoons sugar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup cold butter, cubed
  • 1-1/2 cups shredded cheddar cheese
  • 1-1/4 cups 2% milk
  • 1/2 cup sour cream
  • TOPPING:
  • 6 tablespoons butter, melted
  • 1-1/2 teaspoons garlic powder
  • 1 teaspoon minced fresh parsley
  1. Preheat oven to 450°. In a large bowl, whisk the first seven ingredients. Cut in cold butter until mixture resembles coarse crumbs; stir in cheese. Add milk and sour cream; stir just until moistened.
  2. Drop by 1/4 cupfuls 2 in. apart onto greased baking sheets. Mix topping ingredients; brush over tops. Bake 12-15 minutes or until light brown. Serve warm. Yield: 1-1/2 dozen.
Originally published as Sour Cream & Cheddar Biscuits in Taste of Home Christmas Annual Annual 2016, p64

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