 | I love biscuits. Almost as much as I love yeast breads...well, sometimes more. I especially like little biscuits. Ouisies Table is a fantastic resturant in Houston that serves these adorable little biscuits before brunch in all sorts of flavors, but my favorite always involve cheese. The copycat Red Lobster Cheddar Bay Biscuits are usually my go to for biscuits at dinner, but when I saw these biscuits on Tastetastic Voyage, I had to try them. And I wanted to make them small, just like Ousies. They are so delicious. C ate three with dinner, I used a 2" cutter, so that doesn't seem that bad. |
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon baking soda
1 cup shredded cheddar cheese
1 cup sour cream
Preheat oven to 500°F for 15 minutes before baking. Spray a cookie sheet with non-stick spray or line with parchment paper.
In a large bowl, whisk together flour, baking powder, salt, garlic powder and baking soda. Add grated cheese and sour cream to flour mixture and mix well.
Turn dough out onto a lightly floured board and knead gently for 1-2 minutes. Roll the dough out to ¾” thickness and cut with a biscuit cutter. Bake for 10 minutes or until golden brown.
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9 comments:
These biscuits look amazing! A biscuit with sour cream and cheddar cheese? Mmmm...sign me up! :D
These look delicious! I'll definitely need to make them soon!
I love these biscuits. I'm glad they were a hit for you too!
Thanks so much for this recipe~! I just made a batch... now to wait for the husband to wake up and try them too.
These looks delicious! Does it matter what kind of sour cream to use (aka. can I use a fat-free version)?
Do you leave the temp at 500 while cooking?
Yes, you leave the oven at 500 degrees
I am glad this didn't end up a stir fry. This version is delicious. Wonderful even crispy brown you got on the chops too.
Very nice.
Looks like you don't post anymore, but I thought I'd drop a comment to say I've been following this recipe (for the most part) for almost a decade now. I've made it dozens of times. I'm fairly competent with breads and biscuits now, but something keeps bringing me back to this recipe. I appreciate this post, and that this site is still available after all these years.
Thanks!
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