Categories: Bread
Ingredients
- 31/2 cups all purpose flour (pack it down in the cup when you measure it)
- 1 teaspoon salt
- 2 teaspoons cream of tartar (this is important)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup salted softened butter (1 stick, 4 ounces, 1/4 pound)
- 1 cup shredded sharp cheddar cheese
- 1 (4 ounce) can diced green chilies; drained and patted dry with a paper towel (I used Ortega Diced Green Chiles)
- 2 large eggs, beaten (just whip them up in a glass with a fork)
- 1 cup sour cream (8 ounces)
- 1/2 cup whole milk
- 1/2 cup shredded cheddar cheese
Directions
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Preheat oven to 425 degrees, rack in the middle position.
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Use a medium-size mixing bowl to combine the flour, salt, cream of tartar, baking powder and baking soda. Stir them all up together. Cut in the salted butter just as you would for pie crust dough.
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Stir in the shredded cheddar cheese and the drained, chopped green chilies. Mix everything up thoroughly.
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Add the beaten eggs and the sour cream in that order. Mix everything all up together.
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Add the milk and stir until everything is thoroughly combined.
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Drop the biscuits by tablespoonfuls onto un-greased baking sheets, 12 biscuits to a sheet.
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Once the biscuits are on the baking sheet (or sheets if you decided to use two) you can wet your fingers with a little water and shape them if you like.
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Sprinkle the tops of the biscuits with shredded cheese.
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Bake the biscuits at 425 degrees 12-14 minutes, or until they’re golden brown on top. For two sheets of smaller biscuits, reduce the baking time to 10-12 minutes. They’re done when they’re golden brown on top.
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Cool the biscuits for at least five minutes on the cookie sheet, and then remove them to a wire rack. Let them cool for at least another 2 minutes before you serve them. (I place mine in a towel-lined basket so they stay warm.)