Sour Cream Biscuits With Bacon. 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!
Let's get started!
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ingredients
- AP Flour
- Kosher Salt
- Baking powder
- Baking soda
- Sugar
- Fresh Ground Pepper
- Butter
- Cheddar cheese
- Sour cream
- Heavy cream
- Bacon
- Chives or Green Onion
- Maldon Salt
instructions
the butter
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.
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.
how to make the flaky 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!
finishing 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.
tips, tricks, and variations
- Use very, very cold butter. This is the best way to ensure the biscuits rise properly.
- You do not have to add the bacon or cheese to this recipe.
- Likewise, you can experiment with the protein and cheese options. For the protein, ham or salami would be awesome. The cheese could be anything from shredded pepper jack to Swiss. Use your favorite and what you have on hand.
- I almost exclusively use a salted butter. Never have I ever come across any I thought was too salty. This is what I recommend and prefer for the best flavor.
storage and reheating instructions
- If stored, correctly these sour cream biscuits will stay good in the fridge for up to 3 days. Good luck on any lasting that long!
- I prefer to keep mine in the fridge, covered with plastic wrap for the best result.
- You can also freeze these biscuits. They will stay good up to 3 months if stored in an air-tight container in the freezer.
- To reheat, cover with a damp paper towel and microwave for 15-20 seconds.
Sour Cream Biscuits
Ingredients
- 2½ cups all purpose flour
- 2 teaspoon kosher salt
- 1¾ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon sugar
- 1 tsp fresh ground black pepper
- 10 tablespoon butter, frozen and grated
- 1 cup cheddar cheese, grated
- 1 cup sour cream
- ¼ 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
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!
If you're looking for another great bread recipe, try my ham and cheddar knots! They're wonderful and great so many occasions!
Thank you!
I am so incredibly happy that you are here! I hope you try my sour cream biscuit recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram! I absolutely love seeing each and every one of your kitchen masterpieces! And, as always, if you ever have any questions about any of my recipes, please don't hesitate to contact me!
Happy Cooking!
-Rufus
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Staci O says
made a whole batch on Saturday morning and they did not survive the weekend! huge hit with the whole fam! mmmmm!