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Sour Cream Cheddar Biscuits

My riff on a recipe from the Tillamook Cheddar website.
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Prep Time 1 hour
Cook Time 15 minutes
Servings: 8 large biscuits
Course: Bread
Cuisine: Southern
Calories: 270
Ingredients Method Notes

Ingredients
  

  • 2 3/4 cups all-purpose flour
  • 2 1/2 tablespoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 6 tablespoons cold butter, cubed
  • 3 scallions sliced thin, white and light green parts only Optional
  • 2 cups grated sharp cheddar cheese 8 ounces
  • 1 cup full-fat sour cream
  • 1 tablespoon melted butter
  • Maldon sea salt

Method
 

  1. In a large bowl, whisk together flour, baking powder, baking soda and salt. Cut in butter with your fingers or pastry blender until butter is in small, pea-sized pieces. Toss in the scallions, if using. Toss in the cheddar cheese. Using a fork or your hands, mix in sour cream until dough comes together (dough may still be slightly crumbly). You might need to add a few teaspoons of water to help it cohere.
  2. Dump the dough on to a lightly floured board. Knead until it starts to come together. Press into a rectangle and, using a bench scraper, make a letter fold. Press down into another rectangle and do the letter fold one more time. Finally, press into a large rectangle that's about 1-inch thick and use the bench scraper to cut into 8 large biscuits. Place biscuits on a tray and refrigerate for 30 minutes.
  3. Preheat oven to 425. Line a cookie sheet with parchment paper or a Silpat and place the biscuits on it, a few inches apart. Brush with the butter, sprinkle with the Maldon sea salt, and bake for 12 to 15 minutes (or longer) until golden brown all over. Allow to cool slightly, then eat!

Notes

My tip: during the refrigeration step, you can freeze any that you want to save for later. Freeze on a plate and when frozen, place in a freezer bag and then just bake 'em from frozen in a 425 oven for a few minutes longer. A treat for another time!