KITCHEN SCOOP: Mona’s Incredible Cheese Biscuits

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Submitted: Fri, 04/19/2013 - 10:04pm
Updated: Fri, 04/19/2013 - 10:08pm

Mona’s Incredible Cheese Biscuits

2 cups (about 8 ounces) shredded sharp cheddar cheese

1 cup butter, melted

1 cup sour cream*

2 cups self rising flour -OR- 2 cups all purpose flour, 3 teaspoons baking powder and 1 teaspoon salt*

Preheat oven to 425 degrees. Mix all ingredients together and spoon into mini muffin pans, a tablespoon at a time. Bake for 10 minutes, or until biscuits are golden brown. Remove from oven and cool 5 minutes on wire racks. Can be prepared ahead and frozen for up to a month. Thaw on the counter and reheat wrapped in foil for 10 minutes or until warmed through, if desired. Also completely delicious eaten at room temperature.

From Alicia:

Today’s recipe is just that sort of recipe that comes from my girlfriend, Lane’s mom, Mona Ellis. I call them Mona’s Incredible Cheese Biscuits. At my church, where we all attend, they are known through every generation. If we’re hosting a brunch or morning snacks between services, you can hear the murmurs that Mona brought her biscuits before the last amen is spoken. Her platters are inevitably the first to empty, they really are that good.
So in celebration of moms, young and old, here is another mother to daughter recipe, Mona’s Incredible Cheese Biscuits. You’ll want to grab the scissors for this one, it will be one of those recipes you want to pass down from generation to generation.


  • ChefnSurf says:

    (1)The ingredients are optional

    (2)The recipe writer recommends “Asterisk Brand” sour cream and salt

    (3)Both asterisks were typos

    (Probably reason number one)

  • Missy says:

    What do the asterisks mean on the sour cream and the salt??

  • alicia says:

    Sorry everyone the cooking note was omitted from the posted recipe! Here’s the note on both the sour cream and the self rising or all purpose flour combo:

    If you choose to use self-rising flour, be sure it is not expired. The date is printed on the bag. Same goes for your baking powder, check the bottom of the can before using. Old baking powder or self- rising flour will make your biscuits doughy little slabs.

    The recipe is best with regular sour cream, but if your choose to use reduced fat, the texture will be softer.

  • Vog46 says:

    I thought salt and cream put the size of your assatrisk

    Well you DO have CHEF in your name – you’re probably “rigther”
    than I am


  • ChefnSurf says:

    … I am “rigther” than you am. And don’t yoo forgit it! :-)

    (Of course, the lovely Alicia still has my utmost respect)

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