This post is sponsored by ALDI. These smoked cheddar biscuits are irresistible—made with sour cream for a tender, flaky crumb and packed with smoky cheddar. They’re perfect alongside any meal.
If you love biscuits, these are a must-try.
These biscuits are filled with smoked cheddar, giving them a rich, buttery, slightly smoky flavor. They’re flaky, layered, and delightfully tender.
The recipe combines smoked cheddar throughout the dough and sour cream in the batter, so every bite is full of flavor.
You’ll keep reaching for these flaky biscuits and piling them on your plate.
These biscuits are the final addition to this year’s How Sweet Eats Thanksgiving spread. They pair beautifully with roasted turkey, mashed potatoes, Brussels sprouts, and creamed corn. ALDI carries all the ingredients, making holiday shopping simple.
When you serve these biscuits alongside a citrus butter turkey, classic stuffing, and a can of whole-berry cranberry sauce, you’ve got a remarkable holiday table.
These biscuits also work with cocktails and appetizers—try them with a light, festive drink for a complete spread.
They’re versatile: perfect for Thanksgiving, Sunday dinner, a comforting weeknight meal, or a dish to bring to a friend. Everyone loves them.
Important tips for smoked cheddar biscuits
- You need very cold butter. Grating the butter creates small pieces that yield tender, flaky layers. I like using Simply Nature Organic butter from ALDI.
- Sour cream adds tang and keeps the dough moist.
- Smoked cheddar gives bold flavor, but sharp cheddar works too. Emporium Selection Apple Smoked Cheddar is a favorite for its smoky depth.
- Chill the dough for 20–30 minutes before cutting the biscuits to help them hold their shape.
- Fold the dough a few times when rolling it out to create layers and extra flakiness—this step makes a big difference.
- Top the biscuits with a fresh herb—curly parsley, sage, or oregano add a pop of color.
Homemade biscuits are worth the small amount of time they take. They’re perfect fresh from the oven and make excellent mini sandwiches with Thanksgiving leftovers.
Smoked Cheddar Sour Cream Biscuits
Smoked Cheddar and Sour Cream Biscuits
15
biscuits
45 mins
15 mins
1 hr
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Ingredients
- 2 ½ cups Baker’s Corner All-Purpose Flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 8 tablespoons Simply Nature Organic Unsalted Butter, cold
- 1 ½ cups freshly grated Emporium Selection Apple Smoked Cheddar
- ⅔ cup sour cream
- ½ cup Simple Nature Organic Whole Milk
- Heavy cream (for brushing the tops)
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Grate the cold butter or cut it into very small pieces and toss into the flour mixture, working with your hands until evenly dispersed. Stir in the smoked cheddar.
- Whisk the sour cream and milk until combined. Make a well in the dry ingredients and add the sour cream mixture. Stir until the dough just comes together, using your hands if needed.
- Wrap the dough in plastic and refrigerate 20–30 minutes.
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Roll the dough to about 1 inch thick. Fold it in half (or like a letter) and roll again to 1 inch. Repeat once more. Cut rounds with a 2-inch cutter and place on the prepared sheet.
- Brush the tops with heavy cream and press a fresh herb into each for color (parsley, sage, or oregano work well).
- Bake 12–15 minutes until golden brown. Serve warm.
Notes
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Look at those flaky layers!