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
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!)