Sour Cream and Chive Drop Biscuit Recipe

5 from 11 votes

Sour Cream and Chive Drop Biscuit 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!

Prep Time12

Cook Time22

Total Time34

Course: Side Dish, Snack

Cuisine: American

Servings:

Calories: 113kcal

Author: Teri & Jenny

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

US Customary - Metric

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

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.

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.

Nutrition