——creativity never goes out of style——

Sour Cream Cheddar Biscuits

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I just love weekends. I’m not ashamed to admit that my Friday night consisted of dill pickle chips, flannel pajama’s and a Katy Perry movie….. and I’ll even go as far as to say I really enjoyed all three. Then bright and early this morning I dragged my hubby out to some garage sales. I always remind him that every garage sale has the possibility of a good tool sale so he tags along. I only bought three things but they were all WELL worth it. I bought 6 brand new OPI nail polishes from a home salon that was closing for $10!! I don`t even think I could buy one bottle in a salon for that much! Then I snagged a Sienna Ray and Co teal handbag for $3. Little did I know that this all leather purse retails for over $350!! I`ll be getting my money`s worth on that one! SCORE!!! And the last purchase was a bench/storage chest for $20 that I’m super excited to re-finish! I just love finding good deals.

Now since the rain has started I’m tucking myself indoors for a little early morning yoga, followed by some baking. This was the last recipe I baked and I served them alongside my new favourite soup that turned out to be quite the mutt. I call it my Italian/vegetable/borscht soup and it is amazing! Recipe to come!! Anyways these biscuits are easy to prepare, guilt free and so tasty! I may or may not have eaten one or two or four….but whose counting…Enjoy!


  • 2 cups flour (or whole wheat)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/3 tbsp sugar
  • 2/3 cup sour cream (I have also used greek yogurt)
  • 3/4 cup milk, cold
  • 3/4 cup cubed or shredded sharp cheddar cheese


1. Preheat the oven to 425°F. In a large bowl, combine flour, baking powder, baking soda, salt and sugar.

2. Using a pastry blender or 2 knives, cut in the sour cream until the mixture forms coarse pieces.

3. Add milk and stir the mixture with a fork until most of the dry ingredients have been moistened. Add cheddar.

4. Mix with hands until dough is formed. You can roll the dough out and use a cookie cutter or take the easy way and form small balls with hands.

6. Place biscuits on a greased baking sheet. Top with more shredded cheddar if you like. Bake for about 16 minutes or until the tops are golden brown.

If you think dogs can’t count, try putting three dog biscuits in your pocket and then give only two of them.~ Phil Pastoret


Author: Domestic Ingenuity

I am a DIY-ing, crafting, thrifting, baking, sewing, cooking, deal-loving gal with too much energy and a love for creating.

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