Ingredients (12 biscuits)
- 2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp kosher salt
- 6 Tbsp cold unsalted butter
- 1 1/4 cups grated smoked cheddar cheese
- 1/2 cup sour cream
- 1/3 cup whole milk
- Heavy cream, for brushing
Make and Chill the Dough
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Grate the cold butter using a cheese grater directly into the flour mixture. Use your hands to toss the butter with the flour until the shreds are coated and evenly distributed. Stir in the grated smoked cheddar.
In a separate small bowl, whisk together the sour cream and milk. Make a well in the center of the dry ingredients and pour in the sour cream mixture. Stir with a fork until a shaggy dough just comes together.
Turn the dough out onto a clean surface and bring it together with your hands. Form it into a rough rectangle, wrap it in plastic wrap, and refrigerate for ~20-30 minutes. The dough will still be a bit crumbly, but it will hydrate as it rests.
Fold and Cut the Biscuits
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Unwrap the chilled dough and place it on a lightly floured surface. Roll it out into a rectangle about 1 inch thick. Fold the dough in half, like closing a book, and roll it out again to a 1-inch thickness. Repeat this folding and rolling process one more time. This creates the flaky layers.
After the final roll, use a 2-inch biscuit cutter to cut out the rounds. Be sure to press straight down without twisting the cutter, which can seal the edges and prevent rising. Place the biscuits on the prepared baking sheet.
Brush the tops of the biscuits with heavy cream. Bake for ~12-15 minutes, until golden brown and risen.
Smoked Cheddar Biscuits
Ingredients
Ingredients (12 biscuits)
- 2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp kosher salt
- 6 Tbsp cold unsalted butter
- 1 1/4 cups grated smoked cheddar cheese
- 1/2 cup sour cream
- 1/3 cup whole milk
- Heavy cream for brushing
Instructions
- Whisk flour, baking powder, baking soda, and salt in large bowl.
- Grate cold butter into flour mixture and toss to coat evenly.
- Stir in grated smoked cheddar.
- Whisk sour cream and milk together, add to dry ingredients, stir until shaggy dough forms.
- Form dough into rectangle, wrap in plastic, refrigerate 30 minutes.
- Preheat oven to 425°F and line baking sheet with parchment.
- Roll chilled dough to 1-inch thickness on floured surface.
- Fold dough in half, roll again to 1-inch. Repeat folding and rolling once more.
- Cut biscuits with 2-inch cutter, pressing straight down without twisting.
- Place on prepared baking sheet, brush tops with heavy cream.
- Bake 12-15 minutes until golden brown.
