Sour Cream and Chive Drop Biscuit Recipe
User Reviews
5.0
39 reviews
Excellent
Sour Cream and Chive Drop Biscuit Recipe
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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!
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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
- Variations
- 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
- 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.
Nutrition Information
Show Details
Serving
1each
Calories
113kcal
(6%)
Carbohydrates
14g
(5%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Trans Fat
1g
Cholesterol
14mg
(5%)
Sodium
299mg
(12%)
Potassium
46mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
198IU
(4%)
Vitamin C
1mg
(1%)
Calcium
56mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 113 kcal
% Daily Value*
| Serving | 1each | |
| Calories | 113kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 14mg | 5% |
| Sodium | 299mg | 12% |
| Potassium | 46mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 198IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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