I love this homemade drop biscuit recipe 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 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 there’s nothing that 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 Biscuit Recipe
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 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.
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 Our 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
- 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
- Browned Butter Biscuits
- Cheesy Beet Biscuits
- Fresh Peach and Yogurt Drop Biscuits
- Ham and Cheese Buttermilk Biscuits
- Sweet Potato and Buttermilk Biscuits
- Jalapeno and Cheddar Cornmeal Biscuits
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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
Make Ahead and Freezing
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 Baking 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 until thawed and heated through.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 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.
Did you make this recipe? We want to see!
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These were so good!
This is my go-to biscuit recipe!
These look amazing! In an earlier comment (2/13), superfine sugar was mentioned, but I don’t see it listed in your ingredients – help please!
Hi! I recently updated the recipe to make it less fussy and omitted the sugar all together. I actually think it makes the recipe better! Hope that helps :)
Thank you SO much for replying so quickly – it means more than you know!
Love how easy these are! I have always just used whatever mix ins I have on hand – bacon, rosemary, dill. They always taste great!!
It was perfect the first time. I learn so much from you as well! Keep it up great post.
Could a substitute Greek yogurt for the sour cream?
Whoops, never mind! Just saw the note saying it was possible. Can’t wait to make these!
Made these today for lunch – lovely. Also added lots of fresh herbs and some Parmesan cheese.
Thanks for a really nice treat.
Do you think these would work if you dropped them into your stew. Kinda like dumplings?
I’ve actually never thought about that…I’m sure they would!
I’m so transfixed by the disappearing biscuits! And, frankly, a little jealous because these look incredible! I have a biscuit weakness, but then again, don’t we all? :)
want. want. want. no… NEED these biscuits. now
and i love the new gifs you guys keep making!
Oh sweet deliciousness. These look incredible! I do not do nearly enough savoury baking!
What a great recipe. I added some shredded cheddar cheese to the dough and they turned out amazing. Needless to say there were none leftover.
These look fabulous! Love sour cream and chive combo!
i have a similar recipe that makes fluffy popover style muffins. they are so easy and tasty to make. i bet these are the same!
These look fabulous. I think I’m in a buttermilk rut with my biscuits, I can’t wait to try the sour cream, and luckily chives are the biggest troopers in my herb garden, they seem to soldier on through when everything else dies!
I love drop biscuits and the buttery yellow color is beautiful!
These biscuits sound so good–especially since the drop quality eliminates rolling and flouring of any kind! :)
I wish I took a picture of my face when I read there was no butter in this recipe. Haha! I can’t wait to try this biscuit, however. Does the superfine sugar make a huge difference in the texture of the biscuit itself?
Not really, you can use granulated…I just like baking with superfine sugar!
Question – can you make the delicious batter in its entirety and then freeze the biscuit “blobs” to bake later? Not sure if this works for all biscuits but I’ve done it before and they turned out just as yummy and fresh!
I think they’ll be okay for this one
You can drop biscuit about 40 of these into my pie about now.
Delicious! I love sour cream and chive together and what a great way to spice up plain biscuits!
I love this idea! Yum!