Drop biscuit recipe with sour cream and chives baked on a plate.

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.

Dry ingredients for drop biscuits in a glass bowl.

Dry ingredients for drop biscuit recipe in a bowl whisked together.

Add sour cream, milk and melted butter.
Stir together until very sticky dough comes together.

Ingredients for drop biscuits in a bowl.

Drop biscuit dough combined in a glass bowl looking sticky.

Add sliced chives.
Fold together until combined.

Drop biscuit dough in a bowl adding chives.

Drop biscuit dough in a bowl ready to be scooped.

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.

Drop biscuit dough scooped onto a parchment lined baking sheet.

Drop biscuits baked on with fresh butter brushed on top.

Allow biscuits to slightly cool before serving.

Sour cream and chive drop biscuits with some open served with butter.

Tools You Will Need

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.

A recipe for Sour Cream and Chive Drop Biscuits.

Variations

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.

Drop biscuits served with softened butter.

More Delicious Biscuit Recipes You Will Love

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Sour Cream and Chive Drop Biscuit Recipe

5 from 10 votes

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We love this sour cream and chive drop biscuit recipe because it's so simple to make and very versatile! You can add different mix-ins to suit your taste! These biscuits are so soft, buttery and fluffy and are the easiest one bowl recipe you'll ever make!

RECIPE BY Teri & Jenny

Prep Time: 12

Cook Time: 22

Total Time: 34

Servings: 15

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

Make Ahead

Freezing Raw Dough

Thawing/Rewarming Baking Biscuits

Tips and Tricks for 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.

Serving: 1each Calories: 113kcal Carbohydrates: 14g Protein: 2g Fat: 6g Saturated Fat: 3g Trans Fat: 1g Cholesterol: 14mg Sodium: 299mg Potassium: 46mg Fiber: 1g Sugar: 1g Vitamin A: 198IU Vitamin C: 1mg Calcium: 56mg Iron: 1mg

CUISINE: American

KEYWORD: drop biscuits, one bowl

COURSE: Side Dish, Snack