I love these homemade drop biscuits we have for you today! There is nothing better than taking that first bite of a warm, buttery, fluffy biscuit fresh out of the oven. Our sour cream and chive drop biscuits are easy to make, and a little bit sturdier than biscuits that need to be formed and cut out, making them perfect to pair with hearty soups like our Easy Broccoli Cheddar Soup and our Hearty White Bean and Kale Soup.
I also love using them to make breakfast sandwiches. They freeze incredibly well so I always recommend making a double batch, because nothing makes me happier than pulling these guys out of the freezer and warming them in the oven for a quick and delicious treat!
How to Make Our Drop Biscuits Recipe
Ingredients
Process
- Preheat oven to 400°F. In a medium mixing bowl, combine all dry ingredients.
- Whisk together until no lumps remain.
- Add sour cream, milk and melted butter.
- Stir together until very sticky dough comes together.
- Add sliced chives.
- Fold together until combined.
- Using two lightly greased spoons or a lightly greased ice cream scooper, drop 1/4 cup sized balls of batter/dough onto a baking sheet lined with parchment, about 1 inch apart.
- Bake biscuits for about 15 minutes, then remove them from the oven and brush the tops with melted butter. Place biscuits back into the oven and continue baking for another 5 to 7 minutes or until golden brown.
- Allow biscuits to slightly cool before serving.
Tools You Will Need
- knife
- cutting board
- measuring spoons
- liquid measuring cup
- dry measuring cups
- wooden spoon
- ice cream/cookie scooper
- baking sheet
Make Ahead and Freezing Drop Biscuits
Make Ahead
After biscuits have baked, cool completely. Store in an airtight container in the refrigerator for up to 3 days. When ready to use, place in an oven (set to 350˚F) for 5 to 7 minutes, just to warm through. Alternatively, wrap biscuit in a paper towel and heat for 30 seconds to 1 minute until heated through.
Freezing Raw Dough
Drop the biscuit dough onto a baking sheet as per the recipe and instead of putting them into the oven, freeze them until completely frozen then transfer to an airtight freezer bag or container and store in the freezer for up to three months.
When you’re ready to bake them, place them onto a parchment lined baking sheet and place in a 400˚F oven and bake for 20 minutes. Remove from oven, brush with butter and continue to bake biscuits for an additional 8 to 10 minutes.
Thawing/Rewarming Baked Biscuits
When ready to use, place frozen biscuits onto a baking sheet and place in an oven (set to 350˚F) for 6 to 8 minutes, just to thaw and warm through. Alternatively, wrap biscuit in a paper towel and heat for about 2 minute, in the microwave, until thawed and heated through.
Variations
- Swap out the sour cream for cottage cheese! Simply blend 3/4 cup strained cottage cheese until smooth and add to biscuit mixture instead of sour cream.
- Add different mix-ins based on preference! Some of our favorites are: chopped bacon, dill, rosemary, roasted garlic, shredded cheese.
- Replace the sour cream for greek yogurt (1:1).
- Replace the dairy milk for nut or rice milk of your choice.
Tips and Tricks for Drop Biscuit Success
- Don’t over mix the dough to prevent the biscuits from becoming dense.
- Using an ice cream/cookie scooper will ensure the biscuits are all the same size and shape, which will help them to bake evenly.
More Delicious Biscuit Recipes You Will Love
Sour Cream and Chive Drop Biscuit Recipe
INGREDIENTS
- 2 cups all purpose flour
- 2 tsp baking powder
- 1¼ tsp salt
- ½ tsp baking soda
- ¼ tsp cracked black pepper
- 3 tbsp thinly sliced chives
- ⅔ cup sour cream chilled
- ½ cup milk chilled
- ¼ cup melted and cooled unsalted butter plus more for brushing on top of biscuits
INSTRUCTIONS
- Preheat oven to 400°F.
- In a medium mixing bowl, combine all dry ingredients.
- Whisk together until no lumps remain.
- Add sour cream, milk and melted butter and stir together until very sticky dough comes together.
- Add sliced chives and fold together until combined.
- Using two lightly greased spoons or a lightly greased ice cream scooper, drop 1/4 cup sized balls of batter/dough onto a baking sheet lined with parchment, about 1 inch apart.
- Bake biscuits for about 15 minutes, then remove them from the oven and brush the tops with melted butter. Place biscuits back into the oven and continue baking for another 5 to 7 minutes or until golden brown.
- Allow biscuits to slightly cool before serving.
NOTES
- Swap out the sour cream for cottage cheese! Simply blend 3/4 cup strained cottage cheese until smooth and add to biscuit mixture instead of sour cream.
- Add different mix-ins based on preference! Some of our favorites are: chopped bacon, dill, rosemary, roasted garlic, shredded cheese.
- Replace the sour cream for greek yogurt (1:1).
- Replace the dairy milk for nut or rice milk of your choice.
- Don’t over mix the dough to prevent the biscuits from becoming dense.
- Using an ice cream/cookie scooper will ensure the biscuits are all the same size and shape, which will help them to bake evenly.
Did you make this recipe? We want to see!
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The video says to use cottage cheese but it is not listed in recipe. How much do I use?
Hi! That was a swap we made on reels, we have a section in our post that tells about the swap…but it’s basically an even swap! You can blend the cottage cheese ahead of time, but don’t have to!
Easy and delicious. Takes only minutes to make and they turned out great. Made them to go with your Chicken & Rice Soup and they were perfect together.
Easy and delicious! Takes only minutes to make and turned out great. Made these to go with your Chicken & Rice Soup and they were perfect together.