Serve these tender sour cream and cheddar biscuits hot out of the oven with soups, stews, chili...or just about any type of meal with roasted, grilled or fried meats, poultry and fish.

Sour Cream and Cheddar Biscuits

2 cups all-purpose flour
1 1/4 cups (5 ounces) shredded Wisconsin Aged Cheddar cheese, plus additional cheese for garnish
1 tablespoon granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons dry mustard
1 teaspoon salt
1/4 teaspoon baking soda
1/2 cup sour cream
1/4 cup milk
1 large egg
1/4 cup thinly sliced green onion

1. In large bowl mix first 7 ingredients.
2. In small bowl mix sour cream, milk, egg and onions; add to cheese mixture. Toss with fork to blend well.
3. Turn onto lightly floured board; shape into a ball. Knead 10 to 12 times. Pat into an 8 inch circle. With 2 to 3-inch biscuit cutter cut into circles, gathering scraps together and patting out as necessary.
4. Place on lightly greased baking sheet. Top each with about 2 teaspoons additional shredded cheese.
5. Bake in middle of oven at 425°F (220°C) for 12 to 18 minutes until lightly browned.
6. Serve warm.

Makes 10 biscuits.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.