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    Home > Blog > Quick & Easy > Sour Cream and Chive Drop Biscuits

    Sour Cream and Chive Drop Biscuits

    by Jenny Park · Published: Apr 6, 2023

    Jump to Recipe
    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!
    A recipe for drop biscuits on a plate.
    Drop biscuits served with softened butter.
    Drop biscuits served with softened butter.
    Drop biscuits served with softened butter.
    A recipe for drop biscuits on a plate.
    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

    Ingredients for sour cream and chive drop biscuit recipe on a counter.

    Process

    1. Preheat oven to 400°F. In a medium mixing bowl, combine all dry ingredients.
    2. 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.
    1. Add sour cream, milk and melted butter.
    2. 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.
    1. Add sliced chives.
    2. Fold together until combined.
    Drop biscuit dough in a bowl adding chives.
    Drop biscuit dough in a bowl ready to be scooped.
    1. 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.
    2. 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.
    1. Allow biscuits to slightly cool before serving.
    Sour cream and chive drop biscuits with some open served with butter.

    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.

    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.

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    A recipe for drop biscuits on a plate.

    Sour Cream and Chive Drop Biscuit Recipe

    5 from 10 votes
    PRINT RECIPE Pin Recipe
    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 minutes mins
    Cook Time: 22 minutes mins
    Total Time: 34 minutes mins
    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
    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.
    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

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    April 6, 2023 / 28 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

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    Reader Interactions

    April 6, 2023 / 28 Comments

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      Recipe Rating




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    1. Jordan

      May 14, 2020 at 10:26 pm

      5 stars
      These were so good!

      Reply
    2. Leticia J

      May 01, 2020 at 3:54 pm

      5 stars
      This is my go-to biscuit recipe!

      Reply
    3. bc in edmond

      April 29, 2020 at 1:23 pm

      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!

      Reply
      • Jenny Park

        April 29, 2020 at 1:28 pm

        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 :)

        Reply
        • bc in edmond

          April 29, 2020 at 3:01 pm

          Thank you SO much for replying so quickly – it means more than you know!

          Reply
    4. Aubrey

      April 29, 2020 at 7:18 am

      5 stars
      Love how easy these are! I have always just used whatever mix ins I have on hand – bacon, rosemary, dill. They always taste great!!

      Reply
    5. Ghulam Mohyudin

      April 28, 2020 at 8:24 pm

      5 stars
      It was perfect the first time. I learn so much from you as well! Keep it up great post.

      Reply
    6. Nicole

      April 28, 2020 at 5:40 am

      Could a substitute Greek yogurt for the sour cream?

      Reply
      • Nicole

        April 28, 2020 at 5:42 am

        Whoops, never mind! Just saw the note saying it was possible. Can’t wait to make these!

        Reply
    7. Mary

      April 27, 2020 at 9:11 pm

      5 stars
      Made these today for lunch – lovely. Also added lots of fresh herbs and some Parmesan cheese.
      Thanks for a really nice treat.

      Reply
    8. DiAnne

      November 10, 2014 at 9:37 am

      Do you think these would work if you dropped them into your stew. Kinda like dumplings?

      Reply
      • Jenny Park

        November 10, 2014 at 10:34 am

        I’ve actually never thought about that…I’m sure they would!

        Reply
    9. kelly @ kellybakes

      February 27, 2013 at 9:36 am

      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? :)

      Reply
    10. natalie @ wee eats

      February 18, 2013 at 7:58 am

      want. want. want. no… NEED these biscuits. now

      and i love the new gifs you guys keep making!

      Reply
    11. Sarah

      February 17, 2013 at 5:02 pm

      Oh sweet deliciousness. These look incredible! I do not do nearly enough savoury baking!

      Reply
    12. Nicole

      February 17, 2013 at 12:15 pm

      5 stars
      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.

      Reply
    13. Tahny

      February 16, 2013 at 4:18 am

      These look fabulous! Love sour cream and chive combo!

      Reply
    14. taylor

      February 16, 2013 at 3:00 am

      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!

      Reply
    15. Sue/the view from great island

      February 15, 2013 at 6:02 pm

      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!

      Reply
    16. Averie @ Averie Cooks

      February 15, 2013 at 1:12 pm

      I love drop biscuits and the buttery yellow color is beautiful!

      Reply
    17. Eileen

      February 15, 2013 at 1:05 pm

      These biscuits sound so good–especially since the drop quality eliminates rolling and flouring of any kind! :)

      Reply
    18. Beth Stewart

      February 15, 2013 at 12:50 pm

      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?

      Reply
      • Jenny Park

        February 15, 2013 at 1:24 pm

        Not really, you can use granulated…I just like baking with superfine sugar!

        Reply
    19. Katie

      February 15, 2013 at 12:47 pm

      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!

      Reply
      • Jenny Park

        February 15, 2013 at 1:21 pm

        I think they’ll be okay for this one

        Reply
    20. Bev @ Bev Cooks

      February 15, 2013 at 12:23 pm

      You can drop biscuit about 40 of these into my pie about now.

      Reply
    21. Shannon @ moveeatcreate.wordpress.com

      February 15, 2013 at 12:19 pm

      Delicious! I love sour cream and chive together and what a great way to spice up plain biscuits!

      Reply
    22. Katrina @ Warm Vanilla Sugar

      February 15, 2013 at 10:33 am

      I love this idea! Yum!

      Reply

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