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Sour Cream & Cheddar Biscuits

Here's my go-to recipe for biscuits. Brushing them with the garlic-butter topping before baking seals the deal! —Amy Martin, Vancouver, WA
  • Total Time
    Prep: 25 min. Bake: 15 min.
  • Makes
    1-1/2 dozen


  • 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
  • 3/4 cup 2% milk
  • 1/2 cup sour cream
  • 6 tablespoons butter, melted
  • 1-1/2 teaspoons garlic powder
  • 1 teaspoon minced fresh parsley


  • Preheat oven to 450°. In a large bowl, whisk the first 7 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.
Nutrition Facts
1 biscuit: 206 calories, 14g fat (8g saturated fat), 36mg cholesterol, 256mg sodium, 15g carbohydrate (2g sugars, 1g fiber), 5g protein.
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Average Rating:
  • xlsalbums
    Apr 13, 2020

    My family didn't care for these biscuits. They burned easily.

  • Kathy
    Apr 12, 2020

    Very good, would recommend. The only downside, a bit of a challenge to incorporate dry ingredients into dough. I dumped the finished dough onto counter and lightly incorporated the residual dry ingredients from bottom of bowl. In my experience with making biscuits, not uncommon and this is not an overly moist dough; however, once butter and cheese melted while baking, texture and moistness was there. Will definitely make again.