Name: Sour Cream Biscuits with Bacon and Cheddar Cheese
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2½ cups all purpose flour; 2 tsp kosher salt; 1¾ tsp baking powder; 1/2 tsp baking soda; 1 tsp sugar; 1 tsp fresh ground black pepper; 10 tbsp butter, frozen and grated; 1 cup cheddar cheese, grated; 1 cup sour cream; 1/4 cup heavy cream; 5 pieces bacon, crumbled; ¼ cup chives, finely diced (or green onion tops); 2 tbsp butter, melted for brushing; maldon salt and extra pepper, for topping

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Sour Cream Biscuits With Bacon and Cheddar Cheese. Warm, flakey sour cream biscuits with cheddar cheese and bacon. Those words alone can make a person drool on themselves. These are simple, quick, and are made with things you probably have in your fridge and pantry right now. Try them. You won’t be disappointed!

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Homemade sour cream biscuits with chive butter

sour cream biscuit Ingredients

All-Purpose flour
Kosher Salt
Baking powder
Baking soda
Sugar
Fresh Ground Black pepper
Butter
Cheddar cheese
Sour cream
Heavy cream
Bacon
Chives or Green Onion
Maldon Salt

Butter Makes It Better

Before we begin, let’s talk biscuit butter. One of the absolute best ways to ensure a flaky biscuit is to make sure your butter is super cold. What I love to do is freeze the butter and then grate it with a box grater or run it through a food processor. Store it in the freezer or fridge until you’re ready to use it. This makes mixing it in a breeze and eliminates any unnecessary melting.

biscuit Dry Ingredients

Now, we can get started on our sour cream biscuits. In a large bowl, combine all of your dry ingredients together using a fork. Next, add in the cheese, chives (or green onion tops), crumbled bacon, and butter. Mix everything together until equally distributed, and then make a well in the middle of your bowl.

Wet Ingredients

Add the sour cream and heavy cream into the well and incorporate into the dry ingredients. Mix until it just comes together. Dump this out onto a lightly floured surface and form into a rectangle that’s about 8 inches by 4 inches.

sour cream biscuit dough laid out onto pastry mat — This mixture will be loose. It’s ok!

Creating the Flakey Layers

The next step is to take the dough rectangle, and fold it over on itself by thirds. I use a pastry or dough scraper. Simply, place the pastry scraper under the dough rectangle and use it to help fold the dough over itself.

This is also to help to make the layers of your biscuit flakey and buttery and wonderful. Do this 2-3 times, pressing it into a rectangle after each folding session. The once loose dough should be more cohesive by now and ready to cut.

Once you have completed the folding step and formed the dough into the final rectangle, cut it into squares using the pastry or dough scraper aka a bench scraper. We don’t need any extra dirty dishes!

I usually cut 8-10 sour cream biscuits with this amount of dough. However, I made this batch into breakfast biscuits for my kids and made them a littler smaller. You cut them as large or small as you would like!

cut biscuit dough — Use the pastry or bench scraper to cut the dough. It doesn’t have to be perfect!

Finishing Up The Sour Cream Biscuits

Now, brush the sour cream biscuits with melted butter and sprinkle with flaky sea salt and course ground pepper. Bake at 425° for about 20 minutes or until the biscuits are perfectly golden. Slather with butter. Try one and hoard the rest. They are irresistible.

Recipe and Kitchen Essentials

This pastry mat is a must, in my opinion. It makes clean up so easy and, when you’re done, onto the top rack of the dishwasher!

A bench scraper is such a great multi-purpose tool. In this recipe, it’s great for creating biscuit layers and for cleanup. I also use it to get chopped fruits and veggies from Point A to Point B and use mine almost every single day!

In my opinion, grating butter for biscuits if the way to go. It really does make things much easier. If you don’t have a food processor, a simple box grater will work perfectly. This is a great option!

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Equipment

Ingredients

2½ cups all purpose flour
2 tsp kosher salt
1¾ tsp baking powder
1/2 tsp baking soda
1 tsp sugar
1 tsp fresh ground black pepper
10 tbsp butter, frozen and grated
1 cup cheddar cheese, grated
1 cup sour cream
1/4 cup heavy cream
5 pieces bacon, crumbled
¼ cup chives, finely diced or green onion tops
2 tbsp butter, melted for brushing
maldon salt and extra pepper, for topping

Instructions

In a large mixing bowl, combine dry ingredients.
Add cheese, green onions, bacon, and butter to dry ingredients. Use a fork to lightly incorporate.
Make a well in the middle of your mixture. Add sour cream and heavy cream into the well. Mix until the dough just comes together. Dump out onto very lightly floured surface.
Form dough into a rectangle, about 8 inches by 4 inches. The dough will be loose. It's ok. The folding we will do will fix this.
Using the pastry scraper for leverage, fold the rectangle over on itself by thirds. Form the dough back into a rectangle and repeat the folding stage 1-2 more times.
Cut final rectangle into 8-10 squares with the pastry scraper. Brush with melted butter. Sprinkle with flaky salt and fresh ground pepper.
Bake at 425° for about 20 minutes until golden. Enjoy with as much extra butter as you please!

Notes

If you do not have chives, the tops of green onions are a wonderful substitute.

In general, I cut 8-10 biscuits out of this recipe. If I am making these for my kids’ breakfast, I usually cut them smaller. You can cut them however you would like!

Nutrition

If you guys make this Sour Cream Biscuits, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments!