Cheddar Biscuits
Cheddar Biscuits are an easy side dish that all ages love.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 4 tablespoons chilled butter, cut into small pieces
- 1 cup shredded sharp cheddar cheese
- 1 cup buttermilk
- 1/2 cup sour cream
Instructions
- Preheat oven to 450°.
- In a large mixing bowl, combine flour, sugar, baking powder, salt, and baking soda. Stir with a whisk to combine.
- Using a pastry cutter, a fork, or your hands, cut in the butter until the pieces are VERY small--almost unnoticeable.
- Add in the cheese and toss well.
- Stir in the buttermilk and sour cream just until moist. Do not overmix.
- On a foil or parchment-lined and greased baking sheet, drop about 1/3 cup of the dough per biscuit, leaving 1-2 inches in between.
- Bake at 450° for 15 minutes or until edges are brown. Remove biscuits from pan and let cool.
Freezer Instructions
You have two options for freezing these biscuits:
1) Before Baking:
- Freeze for Later: Dust the cut-out biscuits with a little flour, place on sheet pan and flash freeze for about 2 hours until frozen solid. Toss biscuits into a gallon-size freezer bag, seal, and freeze.
- Prepare from Frozen:Set biscuits on a parchment or foil lined pan and thaw in the fridge or on the counter (if baking immediately). Bake according to directions.
- Freeze for Later: Bake biscuits as directed. Cool completely. Place in freezer safe bag or container for up to 3 months.
- Prepare from Frozen: Wrap biscuits in damp paper towel and heat in microwave for 20-30 seconds.
Notes/Tips
- *You can replace all 2 cups of flour with white whole wheat flour make sure it’s the “white” variety. They will turn out the same but will be 100% whole grain!
- Leftover biscuits can become stale or dry if not stored properly after baking. Follow these tips for the best method of storing biscuits:
- Allow the biscuits to cool completely before storing them.
- Place the biscuits in an airtight container or a resealable plastic bag.
- If you are stacking the biscuits, place a sheet of wax paper or parchment paper between each layer to prevent them from sticking together.
- Store the biscuits at room temperature in a cool, dry place away from direct sunlight.
- There are two ways to reheat biscuits:
- Oven: Place them on a sheet pan, brush the tops with melted butter (if desired), cover with foil, and heat at 350°F for about 5-10 minutes.
- Microwave: Place biscuits on a plate. Microwave in about 20-second increments until warmed through. This method may result in a little soggier or tougher finished product, so don’t overdo it.
Nutrition
Serving: 1 biscuit | Calories: 147 kcal (7%) | Carbohydrates: 15 g (5%) | Protein: 4 g (8%) | Fat: 8 g (12%) | Cholesterol: 22 mg (7%) | Sodium: 323 mg (14%) | Fiber: 0.5 g (2%) | Sugar: 2 g (2%)
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