Love making these! My entire house smells amazing afterwards!

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. In a large bowl, whisk together the flour, baking powder, salt, sugar, and baking soda.

3. Use your fingers or a pastry cutter to work the cold butter into the dry ingredients until the mixture resembles coarse crumbs. Then stir in the shredded cheddar cheese.

4. In a small bowl, mix together the sour cream and milk until smooth. Add this to the flour mixture and gently fold until just combined. Be careful not to overwork the dough to keep your biscuits tender!

5. On a floured surface, turn out the dough and pat it into a rectangle about 1 inch thick. Cut out biscuits using a biscuit cutter or the rim of a glass. Re-form the scraps to make more biscuits.

6. Place the biscuits on the prepared baking sheet and bake for 12-15 minutes or until they’re golden brown and gorgeous.

7. If opted, sprinkle chopped chives or green onions on top of the biscuits fresh out of the oven.

8. Allow them to cool on the baking sheet for a couple of minutes before moving to a wire rack to cool further.

– For an extra kick, add diced jalapeños or a dash of cayenne pepper to the dough.
– Feel free to try different cheeses – a Pepper Jack can give a nice spicy twist, or a smoked Gouda can add depth.
– If you have leftover roasted garlic or caramelized onions, finely chop and incorporate them into the dough.
– These biscuits freeze well, so don’t hesitate to double the batch and save some for later. Just thaw at room temperature and warm up in the oven when ready to serve.
– The key to flaky biscuits is keeping everything cold – if your kitchen’s warm, pop the butter, cheese, and even the flour mixture in the freezer for a few minutes before mixing.