October 15, 2010

Cheddar Cheese and Sour Cream Biscuits

As Autumn sets in, the leaves turn color and temperatures drop, we tend to reach for comfort food.  These super-easy, wholewheat, one-bowl biscuits are the perfect addition to a homemade soup and make for an excellent breakfast paired with a fried egg and avocado.    

Cheddar Cheese and Sour Cream Biscuits
 Adapted from Gourmet

1 ½ cups whole-wheat flour

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

2 tablespoons cold unsalted butter, cut into bits

1 ½ cups grated Cheddar cheese (I am partial to Tillamook)
1 cup sour cream

Preheat oven to 425°F.

Mix the flour, baking powder, baking soda and salt in a large bowl.

Cut the butter pieces into the flour mixture with a pastry blender or use your fingers (which is much more effective) until well combined – the mixture will be a little dry, not to worry.

Stir in the cheese and sour cream until the mixture forms a sticky dough.  Using a big wooden spoon works well.

Pat dough into 6 ½ inch think biscuits using a well floured surface.  You can also use a biscuit cutter.

Bake on an ungreased cookie sheet for 12-15 minutes, until golden on top.

Serve with my super simple carrot soup (recipe next week!)