Herb & Garlic Sour Cream Cheddar Biscuits

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

In a large bowl, combine the flour, baking powder, salt, sugar, and baking soda.

Add the cold, cubed butter to the dry ingredients and use a pastry cutter or your fingers to incorporate it until the mixture resembles coarse crumbs.

Stir in the shredded cheddar cheese, fresh thyme, and rosemary.

In a separate bowl, blend the sour cream, milk, and minced roasted garlic until smooth.

Fold the wet mixture into the flour mixture until just combined. Be careful not to overmix.

Turn the dough out onto a floured surface and shape it into a rectangle about 1 inch thick.

Use a biscuit cutter to cut out biscuits and arrange them on the prepared baking sheet.

Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown.

Optionally, garnish with chopped chives or green onions after baking.

Allow the biscuits to cool slightly before serving.

For a spicier version, add a pinch of cayenne pepper or some chopped jalapeños to the dough. You can also experiment with different cheeses like Gruyère or pepper jack for a unique flavor profile. If you prefer a sweeter biscuit, reduce the salt and add a bit more sugar, then skip the herbs and garlic. For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend. Remember, the key to flaky biscuits is to handle the dough as little as possible, so mix until just combined.