Sour Cream and Cheddar Biscuits

By mplsjess

Ingredients

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons cold unsalted butter, cut into bits
• 1/4 pound sharp Cheddar cheese, coarsely grated (about 1 1/2 cups)
• Drained and chopped pickled jalapeños, to taste (I used about 2 tablespoons)
• 1 cup sour cream

Preparation

Step 1

Preheat oven to 425°F. Whisk together the flour, baking powder, baking soda and salt in a large bowl. Either cut the butter pieces into the flour mixture with a pastry blender or rub them in with your fingertips until well-combined. Stir in the cheddar, jalapeños and sour cream until the mixture forms a sticky dough. Pat it out to a 1/2-inch thickness on a very well-floured counter and use a 3 1/2-inch biscuit cutter to cut six rounds. Bake on an ungreased (or parchment-lined, if your baking sheets are as “weathered” as mine are) for 15 to 17 minutes, until golden on top.

Do ahead: If you’d like to serve them over a couple days, I recommend freezing already formed but unbaked biscuits until you are ready to bake them — you can bake them directly from the freezer, adding just a minute or two to the baking time.