Sour Cream and Chive Drop Biscuit Recipe
User Reviews
5
Sour Cream and Chive Drop Biscuit Recipe
Description
The Sour Cream and Chive Drop Biscuit Recipe uses all-purpose flour, baking powder, baking soda, black pepper, and salt to build a leavened base that supports a light and fluffy biscuit. Sour cream and milk chilled ingredients provide moisture and a subtle creaminess, while melted butter adds richness and enhances browning. Chopped fresh chives fold into the dough, offering a mild oniony note. After combining the sticky batter, it is portioned by spoonfuls onto a parchment-lined baking sheet, ensuring a free-form shape and tender crumb.
During baking at 400°F, the biscuits rise and develop a golden crust, then are brushed with additional melted butter for flavor and surface moisture, followed by continued baking until deep golden brown. The result is a biscuit with a tender center and crisp, buttery edges. Fresh cracked black pepper adds a gentle heat highlighting the chives.
These biscuits work well for breakfast sides or light snacks. Variations include blending cottage cheese for sour cream or adding herbs, bacon, or cheese to customize flavor. The method avoids overmixing to prevent toughness and suggests using a scoop for uniform biscuit size which helps even cooking and appealing appearance.
Storage tips include refrigerating baked biscuits for up to three days, reheating in the oven or microwave, and freezing raw dough drop biscuits on a sheet before transferring to a bag for up to three months. Baking times adjust slightly when baking from frozen.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1¼ tsp salt
- ½ tsp baking soda
- ¼ tsp black pepper cracked
- 3 tbsp chives thinly sliced
- ⅔ cup sour cream chilled
- ½ cup milk chilled
- ¼ cup butter plus more for brushing on top of biscuits, unsalted, melted and cooled
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
- Cool biscuits completely before storing in an airtight container for up to 3 days in the refrigerator.
- Rewarm biscuits in a 350°F oven for 5-7 minutes or briefly in the microwave for a quick option.
- Freeze unbaked biscuit drops on a baking sheet until solid, then transfer to airtight containers for up to 3 months.
- When baking frozen biscuits, increase baking time to about 20 minutes initially, then brush with butter and bake another 8-10 minutes.
- Swap sour cream with blended cottage cheese or Greek yogurt in equal quantities for varying texture and taste.
- Don't overmix dough to keep biscuits tender and use a cookie scooper for consistent biscuit size.
- Add other mix-ins like bacon, dill, rosemary, roasted garlic, or shredded cheese as desired.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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